How To Sharpen A Pocket Knife

This step-by-step guide will teach you how to keep your pocket knife in peak condition. A pocket knife is always a valuable item unless its edge is dull. It is essential to sharpen your pocket knife regularly. This is the proper method for sharpening the blade, so you do not risk damaging your knife. 

Here, we compare the recommendations of several knife manufacturers and experts so that you can sharpen your pocket knife with confidence. We discuss which tools can be used to sharpen a knife, how to determine the optimal angle for sharpening, how to hone your blade, and how to test its sharpness. 

With this knowledge, you will never need to employ a dull blade again. 

How to Sharpen Your Pocket Knife 

1. Select your equipment.

There are numerous knife-sharpening tools available on the market. You can utilize a portable sharpener, such as Smith’s PP1 or Lanksy BladeMedic. The Spyderco Tri-Angle Sharpmaker Set is a slightly more sophisticated option. The Wicked Edge GO knife sharpener has been tested and approved by us. 

These instruments aid in maintaining the angle of the edge while sharpening. Alternatively, you can use a simple sharpening stone. Peter Nowlan, a professional knife sharpener, recommends a whetstone with 1,000 grit. Many sharpening tools include coarser-grit stones, ideal for highly dull blades, and finer-grit stones for honing your blade. 

Some stones, such as whetstones, require a lubricant, such as mineral oil or water, while others do not. Read the tool’s instructions regardless, as each is slightly different. 

2. Sanitize your pocket knife.

Now is an ideal time to ensure that your knife is clean. You can clean the blade of dirt, grease, and another residue with soap and water. Be sure to dry it thoroughly. In addition, it is essential to inspect the blade for any nicks that may necessitate extra care when sharpening. 

3. Find your edge angle (or edge bevel).

Every knife has a unique edge angle that distinguishes it from others. Unless you are entirely re-profiling the blade, your goal when sharpening is typically to match that angle. Victorinox, a manufacturer of Swiss Army knives, suggests sharpening at an angle of 15 to 20 degrees on both sides. Tools, such as the Spyderco Sharpmaker, have angles of 15 and 20 degrees. 

If you want to maintain the angle your knife came with from the manufacturer, you can always contact the manufacturer or consult the owner’s manual. Some experts, such as Buck Knives, recommend using a marker along the blade’s edge before sharpening it with a sharpening stone. Thus, after a few sharpening strokes, you will know you have the correct angle when the ink is completely removed. 

4. Begin sharpening your pocket knife.

Importantly adhere to the instructions included with your sharpening tool. Place the blade on the sharpening stone and run it along the entire length of the blade as if you were trying to shave off slices of the stone. Utilize a sweeping motion to ensure contact along the whole length of the blade. 

Fortunately, this is much simpler with a pocket knife than with larger knives, as the blade is typically shorter. Utilizing the abrasive material to reshape the knife’s edge is the goal when using various sharpening tools; however, the methods used to accomplish this vary slightly. 

The best is a very light grip and low pressure on the blade. Allow the stone to do the work; maintain a constant angle and pressure on the stone. The key to preserving the angle is consistency. Then, when you feel a metal burr rising along the blade, you should switch sides (more on this below). 

5. Start with a coarse-grit stone and, if necessary, progress to finer-grit stones.

Most handheld sharpening tools include multiple stones. Start with the coarsest-grit stone you wish to use based on how sharp or dull your blade is and progress to finer grits. 

Consider that you may not always need to use the coarsest stone when sharpening your pocket knife. This step is optional, especially if you have performed routine maintenance on your blade. 

6. Hone your blade.

Typically, this is the only step necessary to keep your blade in good condition. Using the same motion as when sharpening, you can use a fine-grit stone (such as a ceramic stone, which typically comes with knife-sharpening devices) to achieve an even sharper edge. 

7. Strop your blade.

This step is optional, but most knife enthusiasts insist on performing it. The blade is given a final polish by passing it over a piece of leather treated with a polishing compound. As you do so, draw the blade away from its edge to avoid cutting the leather or dulling the knife. 

It’s also an excellent idea to strop your blade reasonably frequently, as it can keep the knife’s edge sharper for longer, even without the rest of the sharpening process. 

8. Check the blade’s sharpness with paper.

A knife must be able to cut magazine paper without snags or tears. If a particular spot on the blade becomes obstructed, that area likely requires more attention. 

Alternate Method: Sharpening Your Blade With a Honing Rod 

Honing rods, also known as sharpening steels, are highly prevalent in commercial and residential kitchens. These steels are excellent for sharpening blade edges, but a sharpening stone can achieve the same results. 

There are numerous varieties of rods. Steel is the most common material, but ceramic and diamonds are possibilities. Diamond rods can produce a blade with a more refined finish, but all three will do the job effectively. 

• Hold the rod by the handle with the tip placed firmly on a solid surface: The rod should be held perpendicularly on a solid surface. For your safety, you can also set a towel under the rod’s tip to prevent slipping and damage to the horizontal surface. 
• As with the sharpening stone, the angle at which you hold the bevel edge is the most critical aspect of the entire procedure. With the honing rod, pocketknives should be held at a 25- to a 30-degree angle. 
• If you are having trouble finding this angle, a clerk at your local knife or hardware store may be able to assist you. 
• Run one side of the knife’s edge along the rod. Do not apply a lot of pressure; move the blade slowly and gently across the rod, from the handle to the tip of the blade. 
• How dull your knife is will determine the number of strokes required. 
• Remember to switch sides so that your knife is sharpened evenly! 

How to Sharpen a Serrated-Edged Pocket Knife 

Knives with or partially serrated edges must be periodically sharpened using specialized equipment. Like the files used to sharpen a chainsaw, this tool is in the form of a rod. 

• Locate your knife’s beveled edge: Unlike a straight-edged blade, which has an even bevel on both sides, serrated knives tend to have a bevel that is more prominent on one side. Sharpen only the beveled side. 
• Sharpen each gullet: You will insert the sharpening rod into the knife’s grooves or gullet, maintaining a shallow angle and using short strokes. Ensure that your sharpening tool fits snugly into each of the knife’s grooves, and you may need to adjust its position in the grooves. 
• Always perform a few short strokes away from yourself and the blade for safety. 
• If you sharpen the blade correctly, metal shavings, or burrs, will accumulate on the opposite side of the edge. To conclude this process, remove all the burrs that have accumulated. 
• Use sandpaper with fine grit or the side of your stone with fine grit to smooth the back of your knife or serrated edge.