- Place the towel or dishcloth on a flat table with the grinding stone on top and the coarse side facing up.
- Apply enough oil or water to coat the upper surface of the stone with a thin film.
- Hold the knife lengthwise against the stone at an angle of around 20 degrees.
- Maintain the angle and grind the knife lengthwise across the stone away from your body. Use a smooth motion with long, unidirectional passes.
- Repeat this process for approximately 20 strokes on both sides of the blade.
- Turn the grinding stone over to the coarse side, reapply the oil or water and repeat the entire process for another 20 strokes.
- Test the sharpness of the blade on a tomato or similar fruit or vegetable. A sharp blade will easily slice the fruit, whereas a dull blade will smash and tear the tomato.
Things You Will Need
- Towel or dishcloth
- Two-sided grinding stone (medium and fine grit)
- Oil or water
- Use a sharpening steel to keep the blade honed after each use. Use a grinding stone only for extremely dull blades.