Sharpening: From Dull to Aware
A dull knife is frustrating to use. It can slip, causing injury. It doesn't cut well. It's just a bad experience.
It's the same with awareness. Without awareness, you don't perform well. You will be easily distracted. If you're performing a dangerous job, it might cause injury.
When sharpening a knife, you also sharpen your awareness. Here's how to do it.
Note: honing with a steel rod straightens the edge; sharpening removes metal to create a new one. Different tools, different purposes. We'll cover honing another time.
What you need
- A knife
- A whetstone (sharpening stone)
- A hand towel
- Water
How to do it
- Soak your stone
Soak it in water for 5-10 minutes before you begin. When you bought it, it should have come with soaking instructions. Follow these if they differ from ours. Keep the stone wet as you continue.
Place the stone on top of a towel so it doesn't move around on your work surface.
- Find the angle
Hold the knife against the coarse side of the stone at roughly 15-20 degrees. Don't overthink this. Lay the blade flat, then lift the spine a little, and you should have it about right.
- Start with the coarse stone
With light, consistent pressure, slide the blade across the stone as if you're trying to shave off a thin layer. Slide the blade away from you, from heel to tip in one smooth motion. This will feel unnatural at first, but after a while you will get used to it. Make sure you keep the angle consistent throughout.
Do this 10 times on each side of the knife.
- Check for a burr
Run your finger gently across (never along) the edge. You should feel a slight rough catch on the side opposite to the one you just sharpened. This tiny metal ridge means you've sharpened enough.
- Refine on the fine grit
Flip your stone to the other side and repeat with fewer, lighter strokes to polish the edge and remove the burr. Again, do this for both sides of the knife.
- Test your edge
A sharp knife should slice through paper cleanly or glide through a ripe tomato without pressure. If it isn't sharp enough yet, repeat the process until you are satisfied.
That's it. Practice on an old knife first, be patient with it, and you'll develop the feel for it in no time.
Why does this matter?
You could just buy a new knife when yours gets dull. Many people do. By relying on what's convenient, we end up in an environment of over-consumption and excess. We need to slow down, put in the effort, and appreciate what we have.
Maintaining your tools instead of buying new ones is an exercise in care. Care for your tools, care for your environment, care for the process. If you build a routine of caring for your tools, and do it even when no one’s watching, you will live a more peaceful, simple life.
Operating in feedback loops is a useful skill. When you sharpen your knife, you sharpen it a little first, then test it, then repeat the process until you are satisfied. This loop of setup → action → feedback → adjust can be applied to many different skills, and can be extremely useful for doing a good job.
Sharpening a knife specifically comes with the risk of injury. It forces us to focus on the task, and by doing so, sharpens our awareness. Slowing down paradoxically produces a better result. The same can be said for most things.
Slow down, have a little patience, and enjoy the process.
Common issues
Inconsistent angle. This is the big one. If your angle wobbles while you stroke, you'll round off the edge instead of sharpening it. Focus on keeping your hands steady throughout each stroke.
Too much pressure. People assume more pressure means faster sharpening. It actually causes uneven wear and can gouge your stone. Let the abrasive do the work. The weight of the knife plus light guidance is enough.
Not sharpening both sides equally. If you do 20 strokes on one side and 5 on the other, you'll create a lopsided edge. Keep it balanced.
Wrong grit. Going straight to a fine stone when your knife is very dull just polishes a blunt edge. Start coarse if the knife genuinely needs sharpening.
Letting the stone dry out. A dry whetstone drags and doesn't cut properly. Keep splashing water on it as you work.
Sharpening too often. Every session removes metal and shortens your knife's lifespan. Hone regularly, sharpen only when honing stops helping.
Start slow, pay attention to the angle, and you'll avoid most of these naturally.
Reflection
Have you ever felt that life is passing you by? Sharpening a knife won't fix that. But it might be where you start.
