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There are several ways to sharpen a knife and this article will give you many ways to doso. You should choose the best way for you. Check to see if you have the ready toolsneeded. The definition of a knife is an instrument composed of a blade fixed into ahandle, used for cutting or as a weapon.

1. Use a stone


If you use a wet stone, use sandstone or quartz, a piece bigger than the blade of theknife, and wet it. Dry stones don't need any moisture and can also be used if wanted,but wet is better. You can add oil to your stone like wd40 or vegetable oil if wanted.At a safe working distance place the sharpening stone in front of you. Lay the edge ofthe blade nearest to the knife handle on the stone at a 45-degree angle. With aconsistent rhythm, alternating back and forth with the same number of strokes on eachside, slowly scrape the knife blade along the stone, keeping the blade at the same angle.Move the blade over the stone, sharp part first. If you move it backwards it couldformulate burrs on the blade, making it more like a saw than a knife, which you don'twant. You may want to try the knife out to see how sharp it is and repeat this stepseveral times if necessary and also turn the knife blade over. It's up to you for yourdesired sharpness.

2. Use A Knife Sharpening Steel

Sharpening Steel-

A knife sharpening steel is great for smoothing out the rough edge on a blade after yousharpen a knife on a whetstone it helps revive the edge after you've been cutting, slicingor chopping for a while.With one hand, hold the sharpening steel point-down, with its tip resting firmly on a drycutting board, or piece of wood, or similar.With your other hand, hold the knife cross-ways against the steel with the blade to theback touching the steel. Pull the knife backward, towards you, to start with most of theblade in front of the steel.Tilt the knife so that its cutting edge meets the shaft of the sharpening steel at a22Ā½-degree angle, about half of a 45 degree angle. If you can't measure it, you caneyeball it and get the job done.Holding steady with the 22Ā½-degree angle, easily pull the blade toward you whilesimultaneously gliding it downward along the shaft of the steel. Make sure to cover theentire length of the blade, keeping the blade at that 22Ā½-degree angle the whole time.Repeat this step several times. Turn the blade over and repeat.

3. Use a knife sharpener


Use a dish towel and place on the kitchen countertop. Place the tip of the knifesharpener on the towel. Hold the sharpener in one hand, keeping your fingers protectedbelow the handle. Grip the handle firmly.Hold the knife in the other hand and press the heel of the blade against the steel abovethe butt of the sharpener. Slowly drag the edge of the knife down the sharpener as youpull it across in a consistent rhythm. Drag the blade across and down the sharpener at a10-degree angle.Place the knife underneath the sharpener, and press the heel of the knife against thesteel just above the butt of the sharpener. Pull the knife down and across the sharpenerin the same fashion to sharpen the opposite side of the knife. Repeat as many timesneeded for the sharpness you desire.

4. Other items you can use


You can use glass, marble, leather, scissors, a porcelain plate and even the back ofanother knife. If it's firm, flat and slightly coarse it could sharpen a blade.One way of sharpening a knife is by using scissors. Have the scissors opened at aroughly 30-45 degree angle. Run it through like you would using the commercialceramic ones, and then finish the honing with a leather belt or a pair of jeans, anythingthat works like a strap.When you use a porcelain plate from your kitchen. It takes about 20 seconds to sharpena knife to amazing hair cutting sharpness. Run your knife through the porcelain plateback and forth until sharp.Ceramic insulators, and leather belts are good for a finishing stone, but for heavier grit,use sandstone, sand paper, belt sander, or cement but only if its smooth and flat. If youdon't have a bench grinder or stone, you can use a file, or an angle grinder. I've seensomeone sharpen their knife with a large finger-nail file on the course side and it got thejob done.A nice flat piece of sandstone or slate works very well. Previously, the best sharpeningstones were always natural rocks. An Arkansas stone was a prized thing. These days,the Japanese waterstones are better for a very fine edge, but they are not veryportable.

5. History of knives


Knives have been used as weapons, tools and eating utensils since prehistoric times.However, in the 18th century hosts did not provide knives for their guests because mostpeople carried their own knives in sheaths attached to their belts. These knives werenarrow and their sharply pointed ends were used to spear food to raise it to their mouthto eat.Long after knives were adopted for table use, they continued to be used as weapons, asin recent times. Once forks started to gain acceptance as a more efficient way to pickup food, there was no longer any need for the knife being used to pick up food with.At the beginning of the 18th Century, the 'blunt-ended' knife in Europe was widely used.When forks were imported to America and Europe that was the end of the increaseknive era. However, knives were still being carried around as weapons