- study the knife in light to discover nicks and flat spots.
- peer down length of blade’s sharp edge to identify imperfections.
- the duller the blade, the grittier the stone you should use (anywhere from 200 for a very dull blade to 600 for a moderately dull blade)
- your number one consideration should be the angle at which you hold your blade while sharpening it. It might be helpful to practice your stroke on a piece of glass or ceramic, before you hit the abrasives.
- use your thumb on the back of the blade when sharpening short blades (up to four to six inches long) and your thumb and finger on anything that’s longer. Click here to read more.

Sharpen Your Skills
Using EZE-LAP Flat Sharpeners

Sharpening Knives and Cutting Tools:
Determine the angle you want for finished edge. From 5 – 10 degrees is normal for knives. The more acute the angle and the thinner the edge, the sharper the blade will be. However, a thin edge is less durable than a thicker edge, and you should select the angle according to the use intended for the knife. If in doubt, use 7 – 8 degrees, the angles usually set by better knife manufacturers.

Place the knife and the sharpener together at the angle you’ve chosen, and maintain approximately that angle throughout the sharpening process. If you don’t stay close to the angle, sharpening will take longer, and the edge probably will not be completely satisfactory. Click here to read more.