How to Sharpen a Pocket Knife With a Steel Rod

When it comes to sharpening a pocket knife, there are various options you can choose from. The most basic is using a honing steel to create a new edge for the blade, but there are several different methods you can use. In this article, we’ll walk you through some of the ways you can make your blade as sharp as possible.

Identify the bevel angle of the blade

When sharpening a knife, you need to know how to identify the bevel angle. The bevel is a thin strip that appears on the blade’s edge. It is usually between 25 degrees and 30 degrees. This angle will vary from one brand of knife to another. If you do not know, you can either contact the manufacturer of your knife or find out online.

In fact, identifying the bevel angle is the first step in the entire sharpening process. Getting it wrong can result in a rounded edge. However, by fine-tuning the angle, you can make your knife more efficient and increase its longevity.

There are several different types of sharpening tools, including honing rods and ceramic “steels.” Regardless of which type you choose, you’ll want to learn how to identify the bevel angle. While it may be intimidating, getting it right will give you a blade that is smooth and effective.

You’ll need to be aware of the three main types of bevel angle. These include the primary, secondary, and microbevel. Each has a distinct purpose. The primary bevel is usually used on the newly honed edge of your tool.

Find the right angle between the knife and the honing steel

The correct angle between a pocket knife and a honing steel can make or break the sharpness of the edge. If you don’t know how to go about finding the right angle, you could be missing out on the opportunity to make your knives more effective and safer to use.

There are numerous products on the market to help you find the correct angle. But it’s worth taking the time to decide what’s right for you.

When it comes to choosing an angle, the most important factor is how you’ll be using the blade. If you’ll be primarily cutting through dense, heavy foods, you’ll want a more narrow angle. For example, Japanese knives are typically made from hardened steel that holds a fine, more acute edge.

In general, kitchen knives are honed to 20 degrees on each side. However, you may need to tweak the angle a few times to keep your knife sharp.

Lubricant reduces heat buildup

When you are sharpening your pocket knife, you will want to use a lubricant to help prevent heat buildup on the blade. The reason why is because excess heat can cause the metal to overheat and crack. Also, it can attract other materials, such as lint. If you don’t have a lubricant, you can purchase one from a local pharmacy.

Sharpening a blade can be done with a rod, stone, or a honing steel. You should follow the manufacturer’s directions when you do any of these tasks.

If you are unsure of the proper angle for sharpening your knife, you can rest your knife on a bench stone. This will allow you to approximate the correct angle.

Once you are comfortable with the angle, you can continue sharpening your blade. However, you will want to make sure to alternate the sides of your knife. If you only hold your blade with one side, you will be unable to sharpen the entire edge.

Test the sharpness of the blade

It’s important to know how to test the sharpness of a pocket knife with a steel rod. Sharp knives are essential for cutting and working fast in the kitchen. But, sometimes, it’s difficult to tell if your knife is sharp or not. That’s why there are several methods you can try to check the sharpness of your blade.

There are three classic knife sharpness tests you can perform with a steel rod. Each of these tests requires you to hold the blade at a certain angle. The angle isn’t exact, but you need to keep it steady throughout the test. You can find out how to determine the bevel angle by contacting the manufacturer of your pocket knife or looking online.

If your blade is dull, it will feel rough. You’ll also feel resistance when you try to cut. You might even feel the tip of the blade sting you when you put it against your skin.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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