Many people use a sharpening stone to sharpen a knife. These vary in coarseness and material. They can be simple ceramic whetstones or stones that are encrusted with diamond dust.
You can lubricate most sharpening stones using mineral oil or water. Sharpening at a 15-degree angle is suitable for most pocketknives. Sharpen one side at a time by pressing the knife blade away from you and running it against the surface of the stone. Repeat this 10 to 15 times, then sharpen a few strokes while alternating sides.
Sharpening steel is often the preferred method for sharpening cutlery. Sharpening steel realigns the metal fibers along the blade's edge. Using sharpening steel is similar to a whetstone, except it doesn't need lubrication.
Electric sharpeners, also known as clamp sharpeners, have a pre-aligned groove that sharpens the knife at a specific angle. Simply run the knife through the sharpener, blade down.
A leather strop is typically a finishing step to enhance an already sharp blade. Running the knife at an angle back and forth along the leather surface can clear imperfections produced while sharpening.
Article Written By Louie Doverspike
Based in Seattle, Louie Doverspike has been a professional writer since 2004. His work has appeared in various publications, including "AntiqueWeek" magazine, the "Prague Post" and "Seattle Represent!" Doverspike holds a Bachelor of Arts in English from Hamilton College.