Choose a sharpening method: whetstone, honing rod, or electric sharpener
Select the right grit (start coarser, finish finer)
Secure the knife and sharpening surface (use a damp towel under the stone)
If using a whetstone, wet the stone or apply honing oil per manufacturer instructions
Hold the knife at a consistent angle (typically 15–20° per side)
Move the blade across the stone with light, even pressure, keeping the angle constant
Use full-length strokes from heel to tip, covering the entire edge
Alternate sides consistently (equal strokes on left/right)
Check progress by feeling for a burr along the edge
Continue until a burr forms along the full edge, then switch to finer grit
Progress through finer grits to refine the edge
Remove the burr by lightly repeating on the next finer grit or doing very light final passes
Rinse and dry the blade
Clean the edge and wipe with a dry cloth
Strop the knife on a leather strop (optional) using light pressure and consistent angle
For maintenance, use a honing rod regularly between sharpenings (same angle as sharpening)
Test sharpness carefully (paper test) and repeat sharpening steps if needed