This tutorial explains in detail how you can sharpen knives by hand and what you need to consider with different blade shapes. In detail, it shows: 00:00 (Intro) 00:36 Selection of sharpening stones 01:17 Sharpening double-sided knives - Sharpening movement 1: with both hands - Sharpening movement 2: by turning the stone 03:38 Honing and polishing 04:28 Sharpening single-sided knives - Sharpening only on the bevel surface - Honing and polishing on both sides 05:18 Sharpening blades with a strong arc shape There are numerous, sometimes very different methods for sharpening knives. What ultimately matters is the result - a blade that is as permanently sharp as possible. We give you sharpening tips that you can easily follow without much effort. Bench stones at DICTUM https://www.dictum.com/de/schaerfen/s... Bench stones are the ideal tools for sharpening knives. They are available in different grain sizes and hardnesses. A relatively coarse stone with a grain of 500 to 1000 is used for sharpening. Several finer stones with grains of 2000, 4000 to 8000 are then used for honing. Sharpening is a matter of practice. The movement is unfamiliar to most people at first. We will show you two examples of how to guide the blade over the sharpening stone. To make it easier to see the progress of the sharpening and the correct bevel angle, you can color the bevels with a permanent marker before sharpening. During the first sharpening movement, the bench stone is in front of you in the direction you are looking. The right hand holds the knife by the handle. With the fingers of your left hand, apply light pressure to the blade. The knife is placed with the bevel on the stone, the handle points away from the stone. Pull the knife over the stone in an arcing motion. Lift the handle slightly towards the tip. This happens almost automatically with longer blades, as the elbow moves away from the body. Make sure that the wrist moves as little as possible. The movement only comes from the arm. After 10 to 20 pulls, change sides. Now the left hand grasps the knife handle and the fingers of the right hand apply light pressure to the blade. The movement is basically the same, only reversed. If you find it difficult to sharpen with both hands, you can also guide the knife with just one hand. Here we show you how to guide it with the right hand as an example. The first side is sharpened in an arcing motion as already shown. The cutting edge points towards the body. Sharpening courses at DICTUM https://www.dictum.com/de/workshops/h... To sharpen the other side, the bench stone is now placed across and the knife is turned in the right hand. The cutting edge now points away from the body. The fingers of the left hand press lightly on the blade again. As soon as you can feel a continuous burr along the entire cutting edge, you can start honing and polishing. The honing movement is the same as when sharpening. Reduce the pressure on the blade as the grit increases. Usually 10 or fewer strokes per side are enough. The bevels are now polished on a fine honing stone with a grain of between 6000 and 8000. The result is a perfectly sharpened blade. Single-sided sharpened knives Some knives, such as some Japanese knives, are single-sided sharpened. They have a slight hollow grind on the back and only small areas rest on the cutting edge and spine. When sharpening single-sided sharpened knives, it is particularly important that the sharpening stones are flat. So straighten your bench stones before sharpening single-sided knives. Single-sided sharpened knives are only sharpened on the bevel side. The sharpening movement is the same as with knives sharpened on both sides. However, the bevel angle is significantly larger. Only when honing on the finest stone is the back side also guided over the stone. The burr then falls off at the latest. For knives with a strong arched shape or a particularly shaped tip, it is advisable to work on the cutting edge in several sections. Areas with only a slight bend can be sharpened and honed as before. More strongly shaped areas, such as the tip of this hunting knife, are then sharpened separately and the movement is adapted to the shape of the cutting edge. As already mentioned, sharpening is a matter of practice. Start with slow, controlled movements. Speed ​​comes naturally with time and a bit of practice. All items used can be found in our DICTUM shops and online at https://www.dictum.com Credits Music "Emerge" by Alex under CC Attribution (3.0) @ http://ccmixter.org/files/AlexBeroza/...