There are several ways to sharpen a knife and this article will give you many ways to do so. You should choose the best way for you. Check to see if you have the ready tools needed. The definition of a knife is an instrument composed of a blade fixed into a handle, used for cutting or as a weapon.
1. Use a stone
If you use a wet stone, use sandstone or quartz, a piece bigger than the blade of the knife, and wet it. Dry stones don’t need any moisture and can also be used if wanted, but wet is better. You can add oil to your stone like wd40 or vegetable oil if wanted.
At a safe working distance place the sharpening stone in front of you. Lay the edge of the blade nearest to the knife handle on the stone at a 45-degree angle. With a consistent rhythm, alternating back and forth with the same number of strokes on each side, slowly scrape the knife blade along the stone, keeping the blade at the same angle.
Move the blade over the stone, sharp part first. If you move it backwards it could formulate burrs on the blade, making it more like a saw than a knife, which you don’t want. You may want to try the knife out to see how sharp it is and repeat this step several times if necessary and also turn the knife blade over. It’s up to you for your desired sharpness.
2. Use A Knife Sharpening Steel
A knife sharpening steel is great for smoothing out the rough edge on a blade after you sharpen a knife on a whetstone it helps revive the edge after you’ve been cutting, slicing or chopping for a while.
With one hand, hold the sharpening steel point-down, with its tip resting firmly on a dry cutting board, or piece of wood, or similar.
With your other hand, hold the knife cross-ways against the steel with the blade to the back touching the steel. Pull the knife backward, towards you, to start with most of the blade in front of the steel.
Tilt the knife so that its cutting edge meets the shaft of the sharpening steel at a 22½-degree angle, about half of a 45 degree angle. If you can’t measure it, you can eyeball it and get the job done.
Holding steady with the 22½-degree angle, easily pull the blade toward you while simultaneously gliding it downward along the shaft of the steel. Make sure to cover the entire length of the blade, keeping the blade at that 22½-degree angle the whole time. Repeat this step several times. Turn the blade over and repeat.
3. Use a knife sharpener
Use a dish towel and place on the kitchen countertop. Place the tip of the knife sharpener on the towel. Hold the sharpener in one hand, keeping your fingers protected below the handle. Grip the handle firmly.
Hold the knife in the other hand and press the heel of the blade against the steel above the butt of the sharpener. Slowly drag the edge of the knife down the sharpener as you pull it across in a consistent rhythm. Drag the blade across and down the sharpener at a 10-degree angle.
Place the knife underneath the sharpener, and press the heel of the knife against the steel just above the butt of the sharpener. Pull the knife down and across the sharpener in the same fashion to sharpen the opposite side of the knife. Repeat as many times needed for the sharpness you desire.
4. Other items you can use
You can use glass, marble, leather, scissors, a porcelain plate and even the back of another knife. If it’s firm, flat and slightly coarse it could sharpen a blade.
One way of sharpening a knife is by using scissors. Have the scissors opened at a roughly 30-45 degree angle. Run it through like you would using the commercial ceramic ones, and then finish the honing with a leather belt or a pair of jeans, anything that works like a strap.
When you use a porcelain plate from your kitchen. It takes about 20 seconds to sharpen a knife to amazing hair cutting sharpness. Run your knife through the porcelain plate back and forth until sharp.
Ceramic insulators, and leather belts are good for a finishing stone, but for heavier grit, use sandstone, sand paper, belt sander, or cement but only if its smooth and flat. If you don’t have a bench grinder or stone, you can use a file, or an angle grinder. I’ve seen someone sharpen their knife with a large finger-nail file on the course side and it got the job done.
A nice flat piece of sandstone or slate works very well. Previously, the best sharpening stones were always natural rocks. An Arkansas stone was a prized thing. These days, the Japanese waterstones are better for a very fine edge, but they are not very portable.
5. History of knives
Knives have been used as weapons, tools and eating utensils since prehistoric times. However, in the 18th century hosts did not provide knives for their guests because most people carried their own knives in sheaths attached to their belts. These knives were narrow and their sharply pointed ends were used to spear food to raise it to their mouth to eat.
Long after knives were adopted for table use, they continued to be used as weapons, as in recent times. Once forks started to gain acceptance as a more efficient way to pick up food, there was no longer any need for the knife being used to pick up food with.
At the beginning of the 18th Century, the ‘blunt-ended’ knife in Europe was widely used.
When forks were imported to America and Europe that was the end of the increase
knive era. However, knives were still being carried around as weapons