Type of Knife

• Different knives sharpen in different ways. The easiest knives to sharpen are those that have straight edges and are meant for slicing or chopping, like a chef's knife. Serrated knives are much more difficult to sharpen, as they have multiple edges to run over the sharpening surface. Also, cheaper knives which are high in vandium and low in carbon content are much more difficult to sharpen than good kitchen knives, which still need to be sharpened, but not with as much effort. So you may be sharpening the knives correctly but have a knife which is just difficult to keep sharp. Determine this before you begin trying to sharpen it.
  
  

Whetstone Sharpening Surface

• There are a wide variety of surfaces that a knife can be sharpened upon, ranging from other pieces of metal to pieces of leather to even the sides of kitchen objects. However, a whetstone is the best way to sharpen knives the most efficiently. They are readily available at any any hardware or kitchen store. You will want to purchase one with a coarse side and a fine side, as this best sharpens the steel blade. To best prepare it for use after it is first purchased, soak it in household or light machine oil overnight and then clean it with a rag of mineral spirits to remove any loose dirt. Then wash it off in water before actually using it. Store it in a plastic container between uses.
  
  

Sharpening Movements

• Holding the knife blade firmly away from you at about a 20- to 22-degree angle, push the full length of the blade gently but firmly away from you in a diagonal across the stone. Lift the knife blade as you finish the motion, turn it over and then repeat that action, stroking the blade away from you as you move it across the stone. Repeat both of these motions by using two strokes of the blade across the whetstone (or other sharpening surface) per side. Alternating strokes will remove any tiny burrs in the metal caused by sharpening. Remove any debris that builds up on the knife blade with a soft cloth.