Knife Sharpening - Plain

Sharpening a pocket knife is a vital skill that enhances its performance and extends its lifespan.

Selecting the appropriate sharpening tool is crucial. There are various types of sharpening stones, such as whetstones, diamond stones, and ceramic stones, each with different grits. A coarse grit is used for repairing or reprofiling an edge, while a fine grit is for refining and honing the blade. For beginners, a stone with two different grits is often a good start.

If you're using a whetstone, it may need to be soaked in water for 10 to 15 minutes before use. This soaking prevents the stone from drying out and ensures a smoother sharpening process. However, not all stones require soaking, so following the manufacturer’s instructions is important before using your whetstone.

Maintaining a consistent angle between the blade and the stone is crucial for effective sharpening. Hold the knife with your dominant hand while using your other hand to stabilize the blade at a 15-20-degree angle. If you are a beginner to sharpening knives, we recommend using an angle guide to help find proper positioning.

Starting with the coarse side of the stone if your knife is particularly dull or damaged, place the blade against the stone at the correct angle, then draw the knife across the stone from the base of the blade to the tip in a smooth motion. Keep constant moderate pressure, and remember to sharpen the entire length of the blade. Repeat this process several times on one side, until burring occurs, then switch to the other side of the blade, ensuring an equal number of strokes on each side.

After working with the coarse grit, switch to the finer grit to hone and refine the edge. The process is similar, but you might need fewer strokes than the coarse stone.

- Soak whetstone for 10-15 minutes

- Set blade at 15-20 degree angle

- Draw the blade across the whetstone from base to tip

- Maintain constant pressure while sharpening

- Continue sharpening until a burr appears, once burr appears, switch sides.

After sharpening, run the edge of the blade along a leather strop or honing steel to straighten the edge and remove any remaining burring that occurred. Apply a light coat of oil to the blade to protect it from rusting. 

To check the sharpness of your knife, you can perform a paper test. Hold a piece of paper and try slicing through it with your knife. A sharp knife should cut through the paper smoothly without tearing.

Always be cautious during sharpening. Keep your fingers away from the blade's edge and work in a well-lit, stable environment. Remember, a sharp knife is safer than a dull one as it requires less force and provides more control.

- After sharpening run the blade along a leather strop or honing steel

- To check sharpness, perform the paper test (pictured above)