Dan's Beginner Sharpener Launchpad
Are you interested in getting started sharpening knives? Or, have you started your sharpening journey but you are not sure how to take your sharpening to the next level? Then you have come to the right place. This is my semi-comprehensive Launchpad for the beginner to intermediate sharpener.
My name is Dan, some of you may know me as Nocturne Knives on Instagram or YouTube, others as u/Sargent_Dan_ on Reddit. Unfortunately, I was banned from Reddit due to a misunderstanding. In my time on Reddit I became well known for creating and maintaining the below guide; I also shared this on many occasions when browsing r/sharpening (a wonderful community that I suggest you all look into). At this point I have resigned that my time on Reddit is over. But hopefully the knowledge and resources that I gathered over the years can provide some help to others in their sharpening journey.
For over a decade I have been keenly interested in sharpening and all aspects of knife maintenance. I have utilized many resources including YouTube, Instagram, Blade Forums, and of course Reddit along my sharpening journey. You will find below the information and resources that I consider to be the most essential and helpful for the beginner to intermediate sharpener. But even advanced sharpeners may find something of use. My goal with this guide is to be a concise as possible, while providing the maximum amount of useful information and addressing the most common questions and struggles I see from the beginner to intermediate sharpener. Please feel free to save, share, or otherwise use the below information as you see fit.
I consider this first point to be the most essential, and too-often overlooked: Remember the fundamentals of sharpening.
1 - Apex the edge: remove material from each side of the edge until you create a single point at which the two sides meet. The apex is the very tip of the edge, the point at which the two sides of the edge meet. This is the most important step of sharpening. If you have not apexed the edge, do not proceed on to any other stage. You must apex, and it is easiest on your first stone.
2 - Deburr the edge: remove any burr leftover from step number 1. A burr is a little strip or wire of metal that forms on the opposite side of the edge you are grinding after you have reached the apex. Deburring is the most difficult part of sharpening, and what holds most people back from achieving the highest levels of sharpness.
If your edge isn't sharp, you have missed one or both of these steps.
My favorite and most helpful tips —
1 - It is best practice in my opinion and experience to apex the edge by grinding steadily on each side of the bevel, switching sides regularly; rather than do all the work on one side and form a burr, then switch and match on the other. This second approach can lead to uneven bevels
2 - For a quick and dirty sharpening, grind at a low angle to reduce the edge thickness, then raise the angle 2-5 degrees to create a micro bevel to apex the edge. [See Cliff Stamp on YouTube for a quick and easy walkthrough.](https://youtu.be/OPGGo3W15HQ?si=QHQcR9cOaof_t76j)
3 - During deburring, use edge leading strokes (i.e. the blade moves across the stone edge-first, like you were trying to shave a piece of the stone off), alternating 1 per side, using lighter and lighter pressure, until you cannot detect a burr. Then do edge trailing strokes (i.e. the blade moves across the stone spine-first, also called a "stropping" stroke), alternating 1 per side, using extremely light pressure, until you feel the sharpness come up; you should be able to get at least a paper slicing edge straight off the stone. Edge trailing strokes after deburring may be detrimental on very soft steel, use discretion if you're sharpening cheap, soft kitchen knives. If you are still struggling to deburr, try raising the angle 1-2 degrees to ensure you are hitting the apex. [Use the flashlight trick to check for a burr. ](https://www.reddit.com/r/sharpening/s/JhJpcMidQ3)
4 - To help keep steady and consistent, hold the knife at about a 45 degree angle relative to the stone, rather than perpendicular. This helps stabilize the edge in the direction you are pushing and pulling. [You can see my preferred technique in detail in any of my sharpening videos, like this one.](https://youtu.be/CztLbRgIUNw?si=oZbabcjIzXbeY7pd)
5 - You will achieve the sharpest edges when you deburr thoroughly on your final stone (whatever grit that happens to be). Deburr thoroughly on your final stone, then strop gently to remove any remaining micro burr. [I have a video all about stropping if you want to know more.](https://youtu.be/RYcaryf2QS4?si=XPohvG1-RsTHOP7m)
6 - Stroke direction (i.e. edge leading, edge trailing, push/pull, scrubbing, etc) does not matter until the finishing and deburring stage. Use whatever is most comfortable and consistent for you. I always use a push/pull, back and forth style because it's fast and efficient.
7 - The lower the edge angle, the better a knife will perform and the sharper it will feel. Reducing the edge bevel angle will lead to increased edge retention and cutting performance, until you go too low for that particular steel or use case to support. To find your ideal angle, reduce the edge bevel angle by 1-2 degrees each time you sharpen until you notice unexpected edge damage in use. Then increase the angle by 1 degree. In general, Japanese kitchen knives are best between 10 and 15 DPS (degrees per side), Western kitchen knives 12-17 DPS, folding pocket knives 14-20 DPS, and harder use knives 17-22 DPS. These are just guidelines, experiment and find what is best for you.
My favorite links and resources —
Link #1. 3 tests to ensure you have apexed (no guesswork required!). https://www.reddit.com/r/sharpening/s/R2WWRGwj1v
Link #2. [The only 4 reasons your edge isn't sharp.](https://www.reddit.com/r/sharpening/s/kMM4O6DxRh)
Link #3. [The flashlight trick to check for a burr. ](https://www.reddit.com/r/sharpening/s/JhJpcMidQ3)
Link #4. [Link to the wiki on r/sharpening. ](https://reddit.com/r/sharpening/w/index?utm_medium=android_app&utm_source=share)
Link #5. [Not sure what a burr is or what it looks like? Checkout this video from Outdoors55.](https://youtu.be/DX_39JMVUkk?si=LsJznnVrZIqw08_M)
Link #6. [No clue how to get started? Watch this Outdoors55 video covering full sharpening session for beginners.](https://youtu.be/yLlPiBSP_1U?si=xwE6kV-xFSH_yuB9)
