How to Sharpen a Dull Knife - Full Knife Sharpening Instructions

For general knife sharpening use coarse grit to set the new edge and finer grits to refine and hone to a razor sharp edge. Rest the knife on an angle guide and with a firm grip make a consistent stroke across the stone from heel to tip. Keep track of the number of stroke, usually 5 per side and then alternate to the other side. Continue until a burr is raised. A burr is a small amount of metal that pushes over from the sharpened side of the knife to the other side and it will feel like a fine wire. Once a burr is raised use a finer stone to remove the burr and hone the edge. Make 10 passes per side and then progress to finer grit and use lighter pressure. Once finished, test cut on a ripe tomato or slice through paper. Use your newly sharpened knife carefully and lighten your touch, it should slice through your material much easier. Leave a comment down below if you have questions.

In this video we used the Work Sharp Benchstone, find it here: amzn.to/3ieH78H

Learn more about sharpening at www.worksharptools.com/education