Knife sharpening instructions
Regular knife sharpening is essential to keep your knife in good condition. A knife with a blunt edge is nothing more than a useless piece of steel. Most accidents occur when dull knives are pushed too hard.
Some knives have a sharpening stone or steel in a pocket on the sheath. Always bring a sharpener with your knife. A good alternative is a diamond sharpener. Its small size and weight make it easy to carry in your pocket or backpack.
If you have no sharpener available you have to use a stone. Try to find granite or sandstone they are best for sharpening a blade. Rub two pieces together to make them smooth.
Edge Sharpening
Wet the stone surface with water.
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Stroke the knife on the stone, with steady pressure, away from you. Hold the blade at a 20 to 30 degree angle. Alternating on each side of the knife with equal number of strokes on each side. Keep the angle constant and the stone wet throughout the process.
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If possible strop the blade to make the edge more robust. Sweep it up and down on a leather belt.
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Test for sharpness by cutting something.
Not by drawing your finger across the blade. Been there and done that
