Tips on how to sharpen a knife

Tips

 * Electrically powered stones and grinding wheels need to be used with great care. Heat generated by the stone while grinding with these devices can anneal (soften) the steel, causing the knife to dull quickly with use.
 * Some experts recommend sharpening as if trying to slice a thin layer or decal off the stone. Don't consider doing this without significant experience: it is typically bad advice; most people don't hold the correct angle this way. You instinctively raise the blade until you feel and see the edge working.  This creates larger edge angles and thicker bevels as time goes on and the results gradually deteriorate.  The more you sharpen, the duller it gets.  Sound familiar?
 * Cheaper stainless steel kitchen knives won't hold an edge well; don't get discouraged - it may not be your sharpening technique. They will sharpen just fine, but will dull very quickly. What's happening is that the edge is rolling over because the steel is soft. Try using a steeper sharpening angle or a knife with harder steel.
 * Sharpening stones work best with a lubricant to help keep the stone free of particles. Use either an oilstone with a neutral oil such as mineral oil, or water stones with water.  Once you start using a stone with oil, you cannot switch to water.
 * Keep a first aid box near you so that in case of any bad emergency you can do primary treatment before you go to the hospital.

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