Adventure Blade: How to Sharpen a Knife: A Simple Guide for Beginners and Experts Alike

How to Sharpen a Knife: A Simple Guide for Beginners and Experts Alike

Knives are among the most essential tools in any household, kitchen, survival pack, or outdoor gear collection. But no matter how good the blade is, a dull knife becomes useless—and even dangerous—if not properly maintained.

In this guide, we’ll walk you through the complete process of sharpening a knife, using practical advice shared by experienced bladesmith James Wahls. Whether your knife is razor-sharp and you just want to keep it that way, or it’s dull and chipped from outdoor abuse, we’ll explain how to bring it back to life.

Let’s get started.

Why a Sharp Knife Matters

Before diving into technique, let’s understand why a sharp knife is important:

Safety: A sharp knife is actually safer than a dull one. Dull blades are more likely to slip and cause injury.
Efficiency: It takes less effort to cut through materials, food, or wood.
Preservation: Proper sharpening extends the lifespan of your knife.
Precision: Especially important for cooking or fine outdoor tasks like skinning or carving.

If you’ve ever struggled slicing a tomato or carving wood, you’ll know the frustration of a dull blade.

The Secret to Sharpening a Knife

James Wahls, a seasoned blacksmith, simplifies knife sharpening into a few core principles:

Use high carbon steel knives
Keep your blade sharp with daily care
Use the right tools for sharpening when necessary
Strop your knife regularly

Let’s break these down step-by-step.

Step 1: Start with the Right Knife

High carbon steel knives are easier to sharpen and hold an edge longer than stainless steel.

Why High Carbon?

Sharpen anywhere (even in the field)
Easier to maintain edge
More forgiving for beginners
Affordable and practical

“Carbon steel holds an edge better than stainless,” says James. “And I can sharpen it just about anywhere—even in the woods.”

Step 2: Keep Your Sharp Knife Sharp

If your knife is already sharp, great! Let’s keep it that way.

Here’s how:

1. Clean Your Knife

After each use, clean your knife thoroughly—especially if you've used it on food, wood, or in the wild.

2. Oil Your Blade

Use a food-safe oil like olive oil. It’s cheap, light, and unlike some fancy gun or knife oils—it’s safe to touch or consume in small quantities.

“You can put it in your mouth,” James notes, “which you definitely can’t do with high-end oils.”

3. Avoid Hitting Hard Surfaces

Avoid contact with bones, rocks, or metal surfaces. These are the top causes of chipped or damaged edges.

4. Strop It Every Day

James wears an old leather belt just for this purpose.

What’s a Strop?

A strop is a strip of leather used to align the edge of the blade after sharpening. It doesn't remove metal like a stone or rod; instead, it polishes the edge, keeping it razor-sharp.

Pro tip: The more broken-in and oily your leather, the better it works.

Step 3: How to Sharpen a Dull Knife

If your blade is dull, here’s what you do:

Use a Sharpening Rod

James recommends two types of sharpening rods:

Diamond Rod – For very dull or damaged blades
Ceramic Rod – For lightly dull blades

Let’s explore how they work.

Diamond Sharpening Rod

Best for:

Severely dull blades
Chips or damage caused by rocks/bones

How to use:

Hold the knife at the desired angle (around 20–24 degrees).
Swipe the blade down the rod gently, alternating sides.
Repeat 5–10 times on each side, depending on the damage.

Product Suggestion:

Lansky Diamond Tactical Rod (Amazon)

James always carries one in his field pack.

Ceramic Sharpening Rod

Best for:

Touch-ups
Light edge refreshing

How to use:

Hold the rod vertically.
Swipe the knife from base to tip, alternating sides.
Use light pressure.

James keeps one in the kitchen, workshop, and field.

Optional: Use a Strop After Sharpening

After using a rod, always strop your knife to refine the edge and remove any microscopic burrs.

DIY Tip:

Use the back of an old leather belt if you don’t have a professional strop. Rub some green honing compound on it for even better results.

Understanding Knife Angles

Most knives have an edge bevel between 15° and 25° per side. The angle affects both sharpness and durability.

15°–18°: Very sharp but can chip easily (common in Japanese knives)
20°–25°: More durable, good for outdoor and survival knives

Use a sharpening guide or angle tool if you're unsure.

Sharpening Tools Comparison

Tool	Best For	Cost	Portability	Skill Required
Diamond Rod	Very dull or chipped blades	$15–$30	Very High	Moderate
Ceramic Rod	Regular touch-ups	$10–$20	Very High	Low
Leather Strop	Daily maintenance	$10–$25	High	Very Low
Whetstone	Precise sharpening	$20–$60	Low	High
Electric Sharpener	Fast sharpening	$40–$150	Low	Very Low

For beginners or outdoor enthusiasts, a diamond or ceramic rod + strop combo is the perfect setup.

Troubleshooting Common Mistakes

1. Using the Wrong Angle

Too steep or too flat will ruin your edge. Use a guide until you develop muscle memory.

2. Applying Too Much Pressure

Let the tool do the work. Pressing hard can cause chipping.

3. Not Stropping

Skipping the strop can leave your knife rough and prone to quick dulling.

4. Overusing Pull-Through Sharpeners

They remove too much metal. Save them for emergencies only.

Daily Routine: Knife Care Checklist

✔ Wipe blade clean after use
✔ Light oil coating (especially before storage)
✔ Strop after every use
✔ Sharpen only when needed
✔ Never bang against bone, stone, or metal
✔ Use proper cutting surfaces (wood/plastic, not glass or stone)

Field Sharpening Tips

When you're outdoors, you don’t need a full workshop. Here’s what James carries:

Diamond rod in one pocket
Ceramic rod in the other
Old leather belt around the waist
Small bottle of olive oil in the pack

This lightweight system can keep any high-carbon steel blade sharp in the field—whether you’re skinning game, carving wood, or cutting rope.

Final Thoughts from the Blacksmith’s Forge

“Until you’ve actually sharpened a knife the right way,” says James, “you won’t know what you’re missing.”

Sharpening your knife doesn’t need to be expensive or complicated. It just takes a little knowledge, some simple tools, and consistent care.

So grab your blade, clean it, strop it, and if needed—sharpen it right. The satisfaction of slicing through paper like it’s air? That’s the reward of a well-honed edge.

Friday, June 20, 2025