Gather a sharpening stone, water or honing oil, and a clean cloth
Soak a water stone if required by the manufacturer
Place the stone on a stable, non-slip surface
Hold the knife at the correct angle, usually 15 to 20 degrees
Start with the coarse side of the stone if the blade is dull
Draw the blade across the stone from heel to tip in smooth strokes
Repeat the same number of strokes on both sides of the blade
Maintain a consistent angle throughout sharpening
Move to a finer grit stone to refine the edge
Lightly sharpen both sides again with the finer grit
Remove any burr by alternating very light strokes on each side
Rinse and dry the knife thoroughly
Test the edge carefully on paper or a soft food item
Hone the knife regularly with a honing rod between sharpenings
Store the knife safely to protect the edge