How to Sharpen a Knife?
Knives have been around for a very long time, and there is evidence to support that they were used in early human society. While there are no written records of knives as they may have been first made, archaeologists discovered sharpened flints and hand-axes near the remains of Neanderthal sites.

The history is a long one, having begun in ancient times with the first use of fire-hardened blades made out of obsidian or flint to cut or chop meat. Knife blades have continued to evolve throughout the centuries into many beautiful forms that are still cherished today, separated into types by blade design: Granton, Wharncliffe, Bowie knife and others.

By the first century BC, stabbing weapons were used by the ancient Celts. They became popular among tribes in modern-day Spain, Portugal and France. The Romans and sailors also used such weapons. These cool knives were not for skinning animals, but to fight with (or kill).

In the early Middle Ages warriors used real swords but during the period known as The Dark Ages, in which very little is known about military or European history, Germanic tribes kept their swords sharpened on stone grindstones. During this time saw-toothed swords were largely replaced by broadswords that cut sword blades with pointed blades made of steel.

Types of Knives

The type of knife that a person selects will depend on the use for the blade. They can be broken down into three major categories: chef's knives, sharpening steels, and kitchen shears.

A chef's knife is one of the most important knives in a cookware set because it is used to cut almost everything you will encounter in cooking including vegetables, fruits, hard cheese, and meat. There are many different types of these blades: French (also known as a cooks or couteaux de cuisine), santoku (also known as Japanese chefs' knives or Santoku) or traditional German (also called Western-style cooks' knives). 

How to Sharpen a Knife?

A knife should be maintained with an edge that’s sharp enough to cut through food and not dull enough to slice your hand. This means a good knife should have a blade that’s no more than six to eight inches long and is sharpened on the backside of the blade only, which creates five or six triangular faces per inch. 

Taking proper care of your knives will ensure that they last longer, stay sharper, and maintain their edge better.

Sharpening a knife

3 Simplest Ways of Sharpening a Knife

To sharpen a knife you need needle-nose pliers or V-shaped nippers. When using pliers or nippers, the knife should be angled at about 15 degrees from the top of the blade. This is how you sharpen a knife using pliers or nippers.

Sharpen knives with a 20 degree angle by placing the blade on a block of wood and then gripping it between the pliers so your fingers are not in danger of being cut when sharpening.

Then use an electric sander to grind off metal until there is a 20 degree angle on both sides of the blade. If you don’t have an electric sander, you can use an oil stone and sandpaper to remove metal but it will take longer to sharpen a knife this way.

  • Manual Knife Sharpener

Pick out the manual sharpener that is right for you. If you're looking for something economical, pick up a two-sided sharpening stone. If you're willing to spend just a little bit more, buy an electric knife sharpener with multiple stages (more stages means sharper knives). 

Most people use electric knife sharpeners that help cut through anything, including thicker steaks. But some people are old-fashioned and prefer to sharpen their knives by hand. However, there are a few things you should know before doing this. 

First of all, you should be aware that regular whetstones and oil stones may not give your blade the sharpness it needs for tougher tasks like butchering meat or slicing vegetables. In fact, there is no way to sharpen your blade on these stones without severely damaging it as well as dulling it completely. 

While you can use them for pre-sharpening and to finish off your new edge, if you plan to cut anything important, you will need to get the best knife sharpener on the market. There are many models on the market today but two of them stand out as being the best that money can buy. 

The Micro-Honed comes with diamond-honed awesome stones called The Edge Pro 8000 and 8000C. These stones are guaranteed to last a lifetime and give you an edge that's razor sharp on any cutting task you want to do with your knife. These stones are completely safe for your knife and will restore it to a new condition without damaging it in any way.

  • Electric Knife Sharpener

Using an electric knife sharpener is quick and easy. One of the main benefits for using an electric knife sharpener over other methods is the speed at which it gets your knives razor-sharp. It also does not require a lot of skill, in fact, even a novice can use this tool and get good results. You don’t have to sacrifice time or labor to keep your knives in top condition with this type of tool.

Safety is another advantage to getting a knife sharpener that plugs into the wall. Many people are afraid of using other sharpening tools because they don’t want to cut themselves on their honed edges. With electric knife sharpeners, you don’t have to worry about the added danger that could come with the other types of sharpening tools.

The cost is sometimes an issue with using a sharpening tool, however, once you know you will be using an electric one for quite some time and without fail, investing in it can be a great choice. It’s also very simple and easy to use, which means that anyone can do it.

  • How to Sharpen with Whetstone?

You will need: a whetstone, some water, and a running tap. It is important that the water be cold because after you sharpen the knife it will be under cold running water in order to remove any metal particles from the process.

Sharpen a knife

First you need to soak the whetstone in water for a good 10 minutes. Next, (the last step) you will clean the knife. Your knife should be run under cold running water for about 3 seconds and left to dry on a towel. Next, it is time to sharpen your knife with the whetstone. 

You will turn the whetstone around and push it up against the side of the blade at a 90 degree angle. You will also use circular motions while sharpening, alternatively you can use longitudinal or diagonal strokes depending on your preference. By rubbing the blade against the whetstone, you will start to create a burr on the blade that is identical to any sharpening you would do with a steel knife.

At this point, you can gently run your fingers along the edge of the knife and notice a difference in feel. Your knife should now be razor-sharp!
Make sure to wash your knife well after making it sharp – if you're not careful it could rust over time.

Why Sharpen Your Knife the Right Way?

Sharpening knives is an effective way to keep your knives in good shape. It keeps them from going blunt with regular use, which not only helps for cooking, but also for the safety of the user. There are many reasons why you should consider sharpening your knives regularly. 

Sharp knives are a great investment for any kitchen and for the longevity of your family's favorite knives. Benefits of sharpening a knife include making the blade easier to maintain and providing better cutting power." Sharpening is a DIY home improvement task that can make your knives sharper. Depending on the task, you will want different types of knives. 

For example, a serrated blade is better for slicing bread or tomatoes than a straight edge blade. A long thin pen-knife is great for thinly slicing vegetables or meat on a long stick like a skewer while preparing kabobs. Japanese style cool pocket knives are perfect for tasks such as peeling ginger or cutting up sushi rolls into manageable bite sized pieces.

A sharp knife is not only more efficient but safer to use than a dull one. You also get a cleaner cut and avoid cutting yourself. And don't forget to keep your chef's knives razor sharp!