If you’ve ever had to use a knife in the outdoors, you likely already know that a dull blade is just about worthless. From whittling kindling to cutting rope and fishing line, outdoor knives take a lot of abuse, and tend to dull quickly. Thus, knowing how to properly sharpen a knife properly pays high dividends to the avid outdoor adventurer. A whetstone is generally considered to be the easiest to use and most immediately effective tool for knife sharpening. Read on to find out how to use one to keep your trusty knives sharp.
Before busting out the knife and getting to work, you’ll need to prep your whetstone. Though there is some room for debate on the subject, most people with a lot of knife experience recommend that you soak the whetstone in cold, clean water for about 10 minutes before you begin sharpening. Be To set up your sharpening station, place a towel down on a flat, stable surface, and put the whetstone on top of it. Test it out by applying some directional force with your palm to ensure the stone won’t be sliding around as you sharpen.
The Sharpening Process
Proper knife sharpening is all about angles. If you sharpen the knife unevenly or use too wide of an angle, you’ll likely end up with a nicked, dull blade. To sharpen your knife correctly, start with the coarse side of the whetstone facing upward. Touch the knife to the stone at its base on the lengthwise side of the stone that’s closest to you at a twenty degree angle. This angle width is extremely important. For reference, twenty degrees is about the angle of a book of matches from bottom to top. Next, apply moderate downward pressure with your fingers on the back side of the blade, and push it forward in a diagonal motion. The tip of the knife should be just touching the stone as you reach the stone’s end.
Keep the knife on the stone as you bring it back towards you so as to maintain the angle, but don’t apply any pressure on it. Repeat this process for ten to twenty strokes, then flip the knife over and do it again. When you’ve completed this step, it’s time to wipe the blade off, flip the stone over to the fine side, and repeat again. This will take off any leftover jagged steel on the blade’s edge that the coarse side couldn’t get. After the requisite ten to twenty strokes on each side, your blade is sharp and ready to cut with.
Before putting your knife sharpening setup away, be sure to wipe off the knife blade and check its edge for any nicks or inconsistencies. There’s no need to fret if you see one, as a little more work on the whetstone’s fine side will take care of it in a hurry. And, as with any skill involving knives, it’s important to take your time and be careful the first few times you sharpen. That little extra care will result in a much sharper, safer, and more useful blade.