If I could count the number of people that have said my knives are scary then it would be like 4 people because I only know like 10 people. But seriously, a lot of people are intimidated by sharp knives and say they’d cut their finger off. It’s actually the exact opposite. Imagine you’re slicing into a delicious bell pepper, then suddenly your chef knife that’s as sharp as a butter knife can’t cut through the skin so you begin to saw then the knife slips. But the knife is so dull that it can’t even cut your finger. I bet you could imagine what would happen in a worse situation. Now imagine you have a brand new knife out of the box. This more than likely is going to be a very sharp knife ready to go. Now you go back to the same bell pepper that your butter knife couldn’t cut through. You grab the bell pepper, tuck all your fingers in, line up your cut, put the heel against your index finger guide, and gently glide though with ease. That was so much better, wasn’t it? The answer to that question is yes by the way. In this guide I’ll be teaching you how to sharpen your knife with a glass sharpening stone. It doesn’t really matter what type of stone you have, just make sure you’re following the instructions to make sure you’re using the right type of lubrication. All knives are made out of different materials so it will take different amounts of time for different knives.
Cup with a spout (Any cup will work)
Knife that needs sharpening
To begin sharpening your knife you first need to setup your station. Make your kitchen towel slightly damp then fold to a third of the size, the towel needs to be damp to prevent the towel from sliding. Place the sharpening stone in the center of the kitchen towel so the towel can catch any excess water that runs off of the stone.