How Sharpen a Knife Right

[Ron Fogelson]

Hone it the way your dad or grandfather did, use a steady hand and combination stone with a coarse side and a fine side. The key is to hold the blade at the correct angle.

First, lubricate the coarse side of the stone. Use mineral oil or water based off of the type of stone you have. Next push the blade across in a sweeping motion. Pretend you're cutting a slice off the stone, a thin slice.  Next flip the knife and work the other side until a slight burr forms along the edge.

Now you can switch to the fine side of the stone, hold the blade at a slightly higher angle and hone off the burr to create a razor-sharp edge.

TIP: To straighten distortions on the blade use the rodlike tool in carving sets first by stroking each side of the beveled edge at the honed angle on the steel.  Once done you can go to the stone and get an edge like new or with practice better then new.

[foo]

someone once said stack two quarters on top of each other to find the right angle, this will help the beginner to get the right angle.