Gather a sharpening stone or knife sharpener, a damp cloth, and water or honing oil if required
Clean and dry the knife before sharpening
Identify the knife’s edge angle, usually 15 to 20 degrees per side
Place the stone on a stable surface
Wet the stone or apply oil according to the manufacturer’s instructions
Hold the knife at the correct angle
Draw the blade across the stone from heel to tip
Repeat the same motion on the other side of the blade
Keep the angle consistent on every stroke
Use light, even pressure
Sharpen each side until a burr forms along the edge
Reduce pressure and make a few finishing strokes on each side
Hone the knife with a honing steel after sharpening
Wipe the blade clean and dry it thoroughly
Test the edge carefully on paper or a soft food item
Store the knife safely after use