Sharpen a knife - PEP BB tool.sand.knife

As I'm presently working on some carving projects, I needed to sharpen my carving knife! I used a sharpening stone wetted with water, and a leather strop. Cuts wood much cleaner now!

My knives are getting very dull... Could not cut paper, it just blunt ripped it.

Sharpened with diamond stove #400 and #1000 then a high grit water stone and finally a leather strop.

Final result is laser steel.

I used three whetstones: 320 grit, 600 grit and 1500 grit to sharpen the primary and the secondary/micro bevel. I used a sharpening jig ("Ruixin Pro") to do this and, I must say, it made it very easy. I've only ever sharpened freehand before.

Once I'd gone up to 1500, I took the knife out of the jig and burnished the edge using some corduroy trousers. This took off the burr and honed the edge.

I've attached photos of the sharpening jig, the whetstones used and the required before/after paper cuts.

The sharpening rig was £15 on eBay. I've seen them for sale at $50 but you can pick them up really cheap direct from China. I recommend it - as much as I hate buying new stuff, this is worth the consumerism.

The knife is one of a few that I inherited from a grandparent. They are pretty low quality but pretty and nice to carry. If you're missing yours then I'd gladly send you one

i sharpened a homemade knife my uncle made in the 80s that couldn't cut through paper.

I used 1000, 3000 and 8000 grit whetstones which I pre-soaked. I keep my kitchen knives very sharp hence the high grit numbers. I also use a guide, which might be a little controversial, so let me explain. The guide ensures a constant angle on the bevel. I’ve been sharpening knives for over thirty years and I get the best results using a guide. It might not require the same level of skill as sharpening freehand, but I’m not a professional knife sharpener. I just want really sharp knives every time.

Submitting for cert

I sharpened my EDC/baling-twine/feed-sack knife. The poor thing was a bit neglected and could barely cut water at this point, let alone paper. My experience sharpening knives has been pretty much limited to sharpening my slaughtering/boning knife, which never gets really dull, so I'm glad this turned out well.

I used a two-sided whetstone with dish soap and water to establish the edge and sharpen the knife, and the unglazed ceramic at the bottom of a coffee mug to hone the blade. The in-progress photos were a little off, since I prefer to use both hands to stabilize the angle and couldn't take the picture at the same time, but I hope it gets the point across.