Step 2 of 5 · Sharpen a Kitchen Knife
Heel to tip, both directions, until you feel a burr
Heel to tip, both directions, until you feel a burr — step 2 of 5 in Sharpen a Kitchen Knife. Set the angle. Push or pull along the stone so the whole edge, heel to tip, kisses the grit. Count 10 strokes one side.
Free home & diy tip: Heel to tip, both directions, until you feel a burr (step 2 of 5 from "Sharpen a Kitchen Knife").
Set the angle. Push or pull along the stone so the whole edge, heel to tip, kisses the grit. Count 10 strokes one side. Feel the other side of the edge for a tiny wire (burr) along the length. If there is no burr, you have been polishing the side of the knife, not the edge — lower the spine a hair or do more strokes.
Don't saw like you're cutting the stone in half. Moderate pressure, then lighter.
You'll need
- Whole edge on the stone
- Burr from heel to tip
- Same angle every stroke
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