Sharpen Enough to Cut the Damn Devil

How to Sharpen a Knife to a Razor Edge (Without Losing a Finger or Your Mind)

Let’s be honest — nothing's more disappointing than pulling out your favorite knife and realizing it’s about as sharp as the village idiot. Whether you're dressing game, whittling sticks by the fire, or just trying to slice a tomato without squashing it like a bug, a dull blade ain’t doing you any favors.

So let’s fix that. Here’s how to get your knife sharp enough to shave with — or at least make your buddies nervous when you pull it out.

What You’ll Need:

• A sharpening stone (whetstone, diamond, ceramic — just not the bottom of a coffee mug, alright?)

• Honing oil or water (depends on your stone — don’t mix ‘em)

• A strop (fancy leather belt or even a piece of cardboard works)

• Patience (seriously)

Step 1: Know Your Angle

Every knife has a "sweet spot" — that angle where the edge actually does what it's supposed to do. For most hunting and outdoor knives, 20 degrees per side is the gold standard. You can eyeball it if you’ve got the feel, or use one of those angle guides if you're new to the game.

Pro tip: 20 degrees is about the angle of a matchstick leaned against your blade. Don’t break out the protractor unless you're just trying to impress someone.

Step 2: Start Gritty

Begin with the coarse side of your stone. Add some water or oil (depending on your stone), and lay the blade on it at your chosen angle. Now gently draw the blade across the stone, like you’re slicing off a thin layer — heel to tip, keeping steady pressure.

Do this 5–10 times on one side, then flip it and do the same. Listen for that gritty, sandpaper sound — that’s the sound of progress.

Step 3: Finer Than Frog Hair

Now flip to the fine side of your stone and repeat the process. This is where you really dial it in. Lighter strokes, same angle. Take your time — you're polishing now, not grinding.

Run your finger gently (like, no trips to the ER, please) across the blade to feel for a burr — that tiny lip of metal that means you're sharpening both sides properly.

Once the burr’s gone, you’re golden.

Step 4: Strop Like a Boss

This step right here? This is the secret sauce. Stropping realigns the edge and removes the microscopic burrs that dull your blade without you even noticing.

Take your leather strop (or a sturdy piece of cardboard in a pinch), add some green jeweler’s rogue, and drag the blade backward — spine first — along the surface, alternating sides. Do this 10–20 times, and you’ll feel that edge come alive.

Bonus: If it starts catching arm hair with no pressure, you nailed it. If it’s cutting phone book paper like butter (if you still own one), you're in pro territory.

A Few Don’ts

• Don’t use one of those pull-through sharpeners — unless you hate your knife.

• Don’t skip stropping. That’s like skipping bacon on a breakfast sandwich.

• Don’t rush. This ain’t a race — it’s craftsmanship.

Final Thoughts

A sharp knife isn’t just safer — it’s more satisfying. There's nothing like that first clean cut with a freshly honed edge. Plus, it makes you feel like you actually know what you’re doing out there.

So grab your blade, take your time, and make it razor sharp. Your knife deserves it — and so do you.

Need a blade worth sharpening? We know a guy.