3 Simple Ways to
Share What You Make

With Instructables you can share what you make with the world — and tap into an ever-growing community of creative experts.

PhotosPhotos

Share one or more photos of a project, recipe, or whatever you've made, quickly and easily.

Get Started

Learn more & Get Tips

Step by StepStep-By-Step

Share your step-by-step photos with text instructions of what you made so others can do it too!

Get Started

Learn more & Get Tips

VideoVideo

Share your how-to video. You'll need your embed code from a video site such as YouTube.

Get Started

Learn more & Get Tips

Print PDF

Favorite

HOME MADE knife sharpener

last photo ←

I could never sharpen a knife worth a beans so this is my first attempt of making my own. It works pretty good. I have plans of making another one .

19 comments

May 19, 2011. 12:18 PMadillbeck says:

My pocket knife is a folding utility knife. I got it for my art classes where you were cutting stuff all the time, and it was a lot more handy than a normal box cutter.
Blade gets dull or chipped I just pop it out and put in another...
That being said, this could be nice for kitchen knives.

Feb 26, 2012. 8:23 AM

pfred2 says:

I sharpen utility knife blades, a lot! I put a better edge on them than comes from the factory too.

Apr 3, 2008. 1:44 AMPrometheus says:

When sharpening knives, always cut into the stone, sharpening a knife like a barber's razor will lead to burrs which will cause the edge to deteriorate rapidly. Cutting in prevents these burrs, and produces a much finer edge.

Sep 9, 2009. 3:13 PMcl0ney says:

i'm no expert, but from what i've read from professional knifesmiths, they sharpen the edge until they get a burr, then they flip it over until they get a burr on the opposing side, then "strop" the burr off. this combined with a "relief" (according to what i've researched) will produce the sharpest edge possible. i also read that you want a +27° only on combat or utility knives, a 20-25° on pocket knives, and 12-18° on cutlery (cooking) knives or knives that should be razor sharp and for light purposes. i hope that helps.

May 1, 2011. 6:01 PMDeliciousMystic says:

As a professional chef, I would say that 12-18 on cutlery is very sharp, but also very frail... If you want to sharpen your knives a lot, every day or more, then go for it, but I put a 30 degree edge on mine, which is generally sharp enough to shave an arm with, and also can hold up to the repeated abuse from chopping and slicing.. and I only have to really get after the blade and re-sharpen once a week, and thats with hours on the cutting board every day.

Oct 6, 2011. 11:31 AMrenx99 says:

You are absolutely right about the smaller angles being frailer. They dull quicker even on a high quality blade. It was always explained to me that it's a trade off between easier to cut with (lower angles) and easier to maintain (higher angles). Finding that balance is important. I think I'll try a 30 degree edge on a kitchen knife and see how it holds up.

Apr 3, 2008. 5:36 AM

coolbeansbaby68 (author) says:

i didnt know that 27 degrees was the best thanks for the info

May 19, 2011. 7:32 AMspark master says:

I had one I made with a 78 rpm record player all guts removed except motor , then glued various grits to cardboard circles. Change grit by popping off ht e 'record" of grit, put on a nwe one.

But this is a sweet homebrew. Also go to Mother Earth news for other option belt sander home brew.

Feb 2, 2011. 1:33 PM

LoneWolf says:

Awesome work!!! 5*

Nov 4, 2010. 6:15 AMpookie2 says:

looks very easy to sharpen knives now ..

Jan 2, 2010. 3:59 AMOle bally says:

As an ole Pro Hunter, I often have to sharpen knives! To keep an edge on the knife, I use the top edge of the truck window pane. Open the window til its about 2/3rds the way down, jam the door open with yr knee and then sweep the knife blade along the glass edge, cutting into it at about a 15 degree angle. Do it quickly so as to keep the same angle of the cut throughout!! You will get a slight burr on the blade, but about 20 sweeps will keep it razor sharp! I strop it on my hand! Don't cut yourself!

Apr 3, 2008. 1:41 AMPrometheus says:

27 degrees is the accepted standard for overall durability and sharpness, for those who wanted to know.

Mar 17, 2008. 4:10 AMthewoodcarver says:

I like the idea since I am always sharpening knives but what angle are you setting it at or is it adjustable ? Is it made for the one stone you have there or can coarser or finer ones of different sizes be used?Instead of a slide show imho it would be better as a step by step maybe your next one can be .Very nice idea and something that I need to make.... adding it to my favs

Mar 18, 2008. 4:06 PMwaterppk says:

I use to have a knife sharpening kit when i was younger that had 3 settings, 15*, 30* and 45*, a 45* sharpen would last longer but be "duller" overall, whereas the 15* was like a razor but would dull quickly :)

Mar 18, 2008. 6:05 PM

coolbeansbaby68 (author) says:

they say 15* is for pocket knives and 5* is for fillet knives.

Mar 17, 2008. 1:52 PM

coolbeansbaby68 (author) says:

Its adjustable, theres a bolt just above the clamp . its set at 10 degree's. thats the only stone i have .Its a medium stone.I going to make another one a bit smaller .A few redesigns its my first attemped off the top of my head so theres gonna be faults with it .thanks for the comment.

Mar 17, 2008. 11:21 PMshilohjim says:

You did a fine job but if you don't have the materials just laying around it would probably cheaper to buy a Lansky sharpening kit. Sometimes it's just fun to be able to build it yourself.