How to Sharpen Knives

A sharpening steel is not necessary to sharpen a knife.

Let me guess, your knife isn't as sharp as it used to be and you want to learn new knife sharpening techniques, right? There are many ways to sharpen a kitchen knife or sharpen knives that are pocket or plain knives. Make sure you always take the proper precautions before you decide to sharpen any knives in order to prevent injury.

Things You'll Need

• 300-grit wet/dry sandpaper
• Staple gun or masking tape
• Soft cloth
• Dishwashing detergent

Instructions

1. Staple the sandpaper block to the edge of your workbench or tape it near the edge of your tabletop. Never try to sand the knife using just the paper or you could seriously cause damage to your hands.

2. Run the blade over the sandpaper keeping it at the same angle as the knife's beveled edge, usually about 20 degrees. Keep the blade tip pointed away from you and make several long, straight strokes across the sandpaper. Keep pressure even from the heel to the tip of the blade. Turn the blade and repeat on the other side.

3. Clean the blade with water and dish detergent and dry it on a soft cloth before storing it. If you want your knife to be sharper, use a finer sandpaper grain.

Tips & Warnings

• A whetstone or sharpening steel can be used in the same way.

• A dull blade can be more dangerous than a sharp one, according to Oklahoma State University Extension, because it can slip on the surface you are cutting.

References

• University of Florida Extension: Sharpening Tools for Landscaping and Gardening
• Oklahoma State University Extension: Putting and Edge on Knives