How to Build a Knife

Step 8 Getting your edge on

Now, what use is a knife without a sharp edge? Answer: nothing, really. So get out your stone and your steel and get to work. There's a wealth of info on sharpening out there, but here's a primer that will get you there with a minimum of reading.

You should have a good sharpening stone--big, and ideally double-sided. You'll also need some sharpening oil (mineral oil works fine), and a sharpening steel if you like. You'll find the last one in most any kitchen.

Spread a thin layer of oil on the rough side of the stone. Now, hold the blade at a 45-degree angle from straight along the length of the stone and a 20-degree angle from the surface, using your thumb to prop the blade up. That might be a little hard to understand, so look at picture two for an illustration. Picture three just shows the proper edge angle, about 20 degrees as noted previously. Move the blade across the stone in a cutting direction. Sharpen the tip by raising the handle up and rotating it so every part of the tip has contacted the stone. See picture four for a visual aid. Trust me; once you do it it'll be easy to figure out. Flip the blade over every few strokes to get the other side of the edge. Test the edge with your thumb. Once you can feel a clear, sharp edge on every part of the blade, repeat the process on the finer side of the stone.

Now, use the kitchen steel to put the final, fine edge on the knife. There's not much special skill here, just keep that 20-degree angle you used on the stone. You probably know how to use a sharpening steel already if you've ever cooked, but if you haven't it's simple. move the knife in a cutting direction as you did with the stone, making sure every part of the edge contacts the steel. Alternate between each side of the blade on each stroke. Give it about ten to twelve strokes, and it's done. Keep in mind that the steel does not sharpen the blade by removing metal--instead, it reshapes a microscopic flake of steel on the edge of the knife known as the thinning metal burr. You'll have to steel-sharpen the knife often and occasionally stone sharpen it to maintain the edge.

To test the edge, hold a piece of copy paper in one hand and, cutting near where you're holding it, try to slice the paper into strips. If it tears or won't cut, sharpen the blade again using the fine side of the stone. If the blade is sharp, though, you'll be able to slice the paper into ribbons.

Comments

[KyNaturalist4x4]

Great looking knife. However try to avoid paper, cardboard, and tape. Those are the 3 worst things to cut with a knife, they will dull and gum up your edge extremly quick. Similar to a chainsaw: you can cut logs all day long, but if you hit dirt the chain is dulled. A better way to test your edge without dulling it is to try and shave hair off your arm, but dont cut yourself.

[z-man6233]

i try to shave a little piece of y finger-nail off to test sharpness and the angle of the edge

[safian768]

haha LOL

[MR.builderguy]

my knife isnt done yet, bbut this is my fave. sharpening method.

[spenfisher12]

lol your face in the last pic

[BoomBoom123]

Watch out for the paper test, because believe it or not paper will dull your blade considerably.

[MrMystery96]

huh, I didn't know that. cool.

[peterlonz]

I've never before heard on any "fine knife" being finish sharpened with a Kitchen steel. When new I would suggest finishing (IE after use of the sharpening stone)with one of the many small diamond hones which are available in several grades at modest prices, the fine grade should be fine. They are easy to control & when I use them I always use a cheap jewellers 10x loupe (about $5 or so check internet for sources) to inspect the edge. That way you can really see what's going on.

[matrix43547]

That is one shiny knife

[DAVEDIY]

i have some old round draw knifes I want to sharpen. What is the best place to to read about the proper technique to sharpen your knife? There is alot of info out there, but I need a one stop learn all with good pictures and resources to buy stones, types of stones etc. any help is greatly appreciated.

[Basta]

Just google "drawknife sharpening" and you'll get several good results. Stones aren't difficult, try Norton stones. I'd get a double-sided combination oil stone for general purpose sharpening. There's not much else you need to start out.