1. People misunderstand sharpening by interpreting it as uncontrolled bevel angle, not establishing a brand new edge or having the final cut too rough. You can get the best guide on global knife sharpening.

2. You can choose the angle you want to use for your sharpening. Sharpening your knives at the same angle is recommended if you are aware of what angle it has been sharpened. The blade manufacturer can help you determine the proper angle. Or, you could ask an expert. Choose an angle between 10deg-30deg each way. Smaller angles give a better edge but they don’t hold up as well. While shopping for a new knife sharpener make sure that the device has an option to guide you along with the edge.

Use a guide for controlling the angle. Otherwise you’ll have to guess what angle is best, and this can be hard if your perception of angles is not well formed.

4. The opposite of how you move your knife to slice away a thin piece from the stone will sharpen it. The burrs will be formed and the stone’s life expectancy will increase.

5. Then grind away at the stell until it is about 50% gone. It’s okay if your guess is incorrect, don’t stress. This is for an edge that has only one side (the “scandi grinder”, the “chisel-grind”, etc.). ),

6. When you grind one edge to meet another, the steel naturally forms a “burr”. While you might not be able see the bevel on the edge, you’ll feel it when you swish the knife from dull to sharp. Finer stones may produce smaller burrs. However, they still exist.

7. In a similar manner, flip the blade over and sharpen it on the other end.

8. If you “cut” into the finer stone, it will remove the burr. The blade can be moved in the reverse direction by holding your knife at an angle. Unbelievable, others suggest you do it with a rock? It is beyond the scope and purpose of this article.

9. To achieve the required sharpness, polish or strop your edge. The edges can be stropped to improve results in push cutting. (Cutting directly into materials by pushing down straight without sliding the tool across the object). This, however, will remove the blade’s ability to slice.