How to Use a Diamond Knife Sharpening Stone
- 1). Examine your knife blade carefully, holding the edge up before beginning. Note if there are nicks, chips and flat spots, or if the blade is just a little dull, needing a touch-up only. Start with a coarse diamond knife sharpener for knives with blade damage or that are extremely dull; use a fine diamond knife sharpening stone to polish the knife off after using the coarse stone, or to periodically touch up the blade.
- 2). Check to see the correct angle of sharpening for your knife. Approximately, use a 30-degree angle for cleavers and chopping knives, a 25-degree angle for pocket knives and hunting knives, a 20-degree angle for most small kitchen knives and a 15-degree angle for paring and fillet knives. Begin with a 20-degree angle if uncertain, as this is a good all-purpose angle (see Resources section).
- 3). Wet the diamond sharpening stone with a small amount of water and a drop or two of liquid soap. Use the stone dry, alternately, if desired.
- 4). Hold the blade against the stone at about the angle you desire (or 20 degrees if uncertain.) Stroke the knife blade across the diamond stone, using firm but not overpowering pressure. Use straight strokes or circular strokes, covering the entire blade from heel to tip in each swipe. Avoid letting the tip of the knife skip off the edge of the stone, which will round the tip of the knife.
- 5). Count the strokes as you work, stopping to feel the knife's edge for a burr occasionally. Run your fingernail down the edge of the unsharpened side of the blade; if your nail catches, a burr has formed and you should switch sides and repeat your previous steps, changing the direction of your stroke if you are sharpening in a circular pattern (from clockwise to counterclockwise, for instance.) Use the same amount of strokes as the first side received.
- 6). Switch to a fine sharpening stone. Holding the knife at the same angle, use the same strokes as performed previously. Work both sides to remove the worst of the scratches and hone the burr down. Wipe the blade off, then draw the knife across the stone in light swipes, alternating sides every three or four strokes.
- 7). Follow with a sharpening steel, if desired, to remove debris and further polish the knife's edge. Hold the steel straight up and down on a work surface. Tilt the knife so that the tip points slightly upward and the steel is against the knife hilt (still maintaining the angle of the knife blade previously determined against the steel). Use light pressure to draw the knife, at the proper angle, both down the steel and across the knife, hilt to tip, like you are sweeping. Repeat four or five times, then switch to the other side of the knife to finish.
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