Things You'll Need:
- Knife
- Sharpening Stone
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Step 1
Start with a good sharpening stone. I use a diamond stone with a fine grit. Diamond stones can be used dry but they cut better if lubricated with water. More traditional stone sharpeners usually require lubricant and are best used with oil. Do not use a carbide draw-through style sharpener as the angle is likely to be wrong and it will ruin the Scandinavian grind profile.
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Step 2
Lay the entire width of the bevel flat on the stone. This is important! You will be removing steel from the entire bevel, not just the edge like you may be used to with other knives.
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Step 3
Stroke the blade along the stone. Apply firm but not excessive pressure to keep the bevel flat on the stone. Work your way along the edge from the handle to the tip.
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Step 4
As you near the tip, rotate the knife to follow the curve of the blade and keep the bevel flat on the stone. This is the trickiest part but it is not hard to learn with a little practice
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Step 5
As you continue to work one side of the blade, you will start to generate a metal burr on the upward facing edge. If you slide your finger nail down the bevel towards the edge you can feel it catch right at the edge. Now it is time to work the other side of the blade.
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Step 6
Switch sides. Now be extra careful as you are drawing the knife towards you. Watch your fingers! Work this side until you again generate a burr.
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Step 7
Switch back to the first side, but now work with a lighter pressure. Continue to alternate sides of the blade using less and less pressure each time until the blade is free of burrs. Now the knife is sharp. If you have an extra-fine stone, you use it now to refine the edge.
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Step 8
Finally, some people like to put a small micro-bevel on the finished edge so that it resembles the compound beveled edge that you are familiar with. Do this by raising the bevel off the stone at a steeper angle. Don't overdo it or you will have to remove a lot of metal from the main bevel the next time you sharpen.
