How to correctly sharpen a pocket knife
What do pocket knives, fixed blade knives, chef knives and a butcher knife all have in common, other than the fact they’re all knives and sharp stabby objects? They all need to be sharpened. Like any sort of blade really, it needs to be sharpened. Without a sharpened knife, it renders it as useful as a screen door on a submarine!
Pocket knives are certainly no exception. With the numerous amounts of uses, a pocket knife provides its imperative that you not always just keep it sharp that you correctly sharpen it!
When sharpening a pocket knife, all you will need to have in your possession is a sharpening stone and a lubricant. Any sharpening stone will do however it’s recommended if you are sharpening a high-quality knife then you should maybe think about not using a basic cheap stone. For lubricant, it’s best to pop down to a local hardware store and get a sharpening oil but you are able to use water-based lubricants as well. Lubricant stops the stone causing too much friction formed heat which can cause the metal on your knife warping from the heat.
The first step you want to take is prepping the stone with the lubricant on the rougher side of the stone. Then you will want to angle your knife on the stone between 10 and 15 degrees making sure it’s at a consistent angle, which is a very key part in correctly sharpening your pocket knife.
After you’ve got the angle, at moderate pace stroke the knife across the stone and repeat 6-12 times on both sides. If you have a knife that is larger than your stone or is curved you will need to sweep the blade sideways as you proceed to ensure that your blade is evenly sharpened.
Once you have completed this process take alternative strokes by stroking the knife across the blade on one side once, then flip over to the other side and do the same thing a couple of times.
Finally, flip over your stone to the smoother side and repeat all the process above and you will then have a beautifully sharp knife!