How to Sharpen Knives Properly
When you own knives, you will have to sharpen them at some point. To avoid accidents from trying to use a dull blade, it's vital to maintain the knife's sharp edge so that it cuts easily. Sharpening a knife properly ensures that it performs its best.
Instructions
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Use a whetstone that is smooth on one side and rough on the other. If it is new, soak it overnight in light machine oil, then use a cloth soaked in mineral spirits to wipe away any dirt or debris on the surface.
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Oil the surface of the whetstone. For extremely dull knives, you'll want to use the coarse side first and the fine side after that. For knives that are only slightly dull, use the fine side.
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Hold the knife at a 30 degree angle. If your knife has a bevel, a line where the sharp edge of the blade stops, hold the knife at an angle where you can see the bevel while you're sharpening. Some knives don't have a bevel and should be angled at 30 degrees.
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Place the whetstone diagonally from you and scrape the blade of the knife firmly away from yourself, along the whetstone. When you reach the end, lift the knife and turn it over, scraping the other side of the blade in the same fashion.
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Continue until the blade of your knife is sharpened to the degree you desire. Usually it will take at least 15 minutes to sharpen a knife, more if you are sharpening a very dull blade. Be sure to alternate sides of the blade you're scraping for the best results.
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Tips & Warnings
When not in use, store your whetstone in a plastic container with a lid.
Take damaged and serrated knives to a professional rather than trying to sharpen them yourself.
- Photo Credit http://blog.knivesandengraving.com/2007/07/06/knives-and-mokume-gane/, 27 March 2009.
