How to Sharpen a Knife Using Smiths SM-CX Two-Way Knife Sharpener

Keep your knife sharp for the next time you need to cut some pie.

Smith Abrasives has been making knife-sharpening tools since 1886. In that time they have developed several different models and types of knife sharpeners to give knife users the widest variety and ability to sharpen their blades. Smith offers electric sharpeners, manual sharpeners and sharpening stones that can be used on all types of blades from serrated to scissor to fillet. The SM-CX model is no longer in production, but Smith continues to offer two-way sharpeners to meet your sharpening needs. The advantage of a two-way system is that you can put a sharp edge on a dull knife with the coarse sharpener and, in the same product maintain a fine edge on a sharp blade with the fine section.

Things You'll Need

• Honing oil

Instructions

Carbide Sharpener

1. Set the sharpener on a firm, flat surface with the crossed carbide blades facing up. The sharpener will have, "Coarse" and "Carbide" printed on that side. Hold the sharpener firmly in place with your non-dominant hand.

2. Grip the knife in your dominant hand and set the part of the blade closest to the handle in the "V" notch of the carbide blades so the knife blade is perpendicular to the sharpener and parallel to the table. Using light, even pressure, draw the blade back toward yourself keeping the edge perpendicular to the cutting blades. So you may need to rotate your hand up if the blade curves toward the tip.

3. Repeat this process three or four times then look at the edge under a bright light. If you see a black line at the edge, then it is sharp. If you can see light reflected off of the edge it still needs more sharpening. Continue with one or two passes until the edge is sharp.

4. Flip the sharpener over so the ceramic side is up. Use the same process to draw the blade through the ceramic rods. This process removes any burrs or rough spots caused by the sharpening or using the knife. Maintain the edge with the ceramic rods and only use the carbide blades to sharpen a dull knife.

Two-Stone Sharpening Kit

1. Set the coarse black stone in the holding block and place the block on a firm, flat surface. Squeeze a few drops of honing oil on the stone and spread the oil around the surface evenly.

2. Grip your knife with the edge pointing away from you and lay it flat on the stone. Rotate the back of the blade up and away from the stone until just the edge is touching the surface, usually an angle between 20 and 30 degrees. Maintain a consistent angle when setting your edge.

3. Push the blade away from you as if you were slicing away the smallest amount of the stone. Use light pressure to just maintain the angle. Make five passes, then flip the blade so you are honing the opposite side of the edge. You will need to pull the blade from the opposite side of the stone toward yourself. Make five more passes.

4. Examine the edge under a bright light. If you see a thin, black line on the edge, it is sharp. If you see light reflecting off the edge you need to sharpen it more. Keep the passes equal for both sides of the blade.

5. Switch the black stone out of the block and replace it with the white Arkansas stone. Put a few drops of honing oil on the stone then repeat the process for sharpening the blade. This will remove any burrs from the sharpening and help to maintain your edge between sharpening.

References

• Smith's Edge: Products
• Smith's Edge: 2-Step Fillet Knife Sharpener
• Smith's Edge: 2-Stone Knife Sharpening Kit