Hold the rod vertically with the tip resting on a stable surface
Grip the knife handle firmly
Place the knife heel against the top of the rod at about a 15–20 degree angle
Sweep the blade down and across the rod in one smooth motion
Repeat on the other side of the blade
Alternate sides for even sharpening
Use light pressure
Keep the angle consistent throughout each stroke
Make 5–10 strokes per side
Wipe the blade clean after sharpening
Test the edge carefully on paper or food
Clean and dry the rod after use