Q&A for How to Sharpen a Knife

Do not wash your knives in the dishwasher. Wash them with hot soapy water and dry by hand. Store knives safely in a knife roll, designated drawer, or magnetic wall knife holder.

Do it the same way as a normal knife, just move with the curve of the blade.

It can be. Just dip it in water occasionally to make sure that the knife doesn't overheat and lose the factory temper.

It's more of a quick fix with less precise and sharp results, and you may go through several mugs in the process.

30 degrees will allow for a sharper, thinner edge to develop. 60 degrees is pretty thick for an edge.

Honing rods keep knives' edges sharp. If dull already, they will need sharpening first.

Use a protractor, the same way you use it in geometry lessons. Over time, you should develop a sense for it.

It's always good to sharpen pocket knives, since using a dull knife can be dangerous. It's also more efficient to use a sharpened blade.

No. WD-40 is not lubricant. It actually takes away moisture from surfaces.

My son and I use one all the time. Same goes with the bench grinder, keep the blade cool.

Honestly, the best way is to purchase a serrated knife sharpening tool and follow its directions.

Absolutely not. You should have serrated knives sharpened professionally. Straight blades are easier to maintain.

Yes, just follow the instructions above and make sure you don't cut yourself while sharpening your throwing knife.

You can, but you should not, since the blade will get too hot and the steel will lose its hardness, and thus the ability to hold an edge.

Yes - the balisong blade is a typical knife blade. The only difference is the opening and closing method.

Yes you can, best way is to secure the sandpaper to a brick or something solid that won't move while you're using it to sharpen the knife. 800 and 1200 grit is best to use, wet and dry.

If you have a sharpening stone, use that. If you don’t, use the ceramic coffee mug. But if you don’t even have that, then invest in a sharpening stone or a honing rock.

Moving forward - or pushing - the blade, is like "slicing" the surface of the stone. It draws the blade-metal back into the knife, and is better than having a burr being drawn off the blade edge.

Yes, but it'll take a while—potentially decades. Even with regular use, you can expect a metal honing rod to last a long time.

It can be challenging to tell the difference between water stones and oil stones, but generally, water stones will be slightly coarser and more porous than oil stones. Some whetstones can be left in water, but some commercially manufactured stones can soften and break down (if this is what's happened to your stone, we're sorry to be the bearer of bad news!). To be on the safe side, always follow the manufacturer's guidelines when using your whetstone.

Electric knife sharpeners vary by brand, and some work really well. But sharpening by hand gives you total control over your blade, whereas electric sharpeners can grind inconsistently or leave you with a steeper or duller edge than you'd like. Keep in mind, too, that many electric sharpeners are designed to accommodate cheaper blades, which tend to be softer than higher-quality blades, so if you've got quality knives, your best bet is probably to sharpen them yourself.