How to Sharpen ANY Knife RAZOR Sharp with Work Sharp Field Sharpener, by Cornelius Creations on YouTube. 9 min 6 s.
- Video length
- 9 min 6 s
- Time to do it
- 15 minutes
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Wipe the blade clean and dry it with a cloth so grit and food residue do not clog the sharpening surface.
Set the sharpener on a stable counter. Hold the handle with one hand so it cannot slide while you work.
Find the coarse diamond plate. It removes metal fast, so use it only if the edge is nicked or very dull.
Place the blade flat on the plate and raise the spine until you feel the bevel sit flush. Keep that angle fixed.
Push the edge across the plate in smooth strokes, covering the full length from heel to tip. Count your strokes.
Flip the knife and repeat the same number of strokes on the other side to keep the edge even.
Move to the fine ceramic or diamond side and repeat the strokes to polish the edge and remove the burr.
Use the ceramic rod or guided slot for a few light passes to finish the edge if your model has one.
Test the edge on a tomato or sheet of paper. If it drags, do a few more light passes on the fine side.
Rinse and dry the blade, then wipe the sharpener clean before you store it.
Tips and common mistakes
Keep the angle steady on every stroke. A wobbling wrist rounds the edge instead of sharpening it.
Do not press hard. Let the abrasive do the work and check progress after every few strokes.
Sharpen both sides equally unless the knife is single bevelled.
Keep your fingers behind the edge and never run a thumb along the blade to test sharpness.
Questions
How often should I sharpen a kitchen knife?
For home cooking, a light touch-up every few weeks and a full sharpen every few months is usually enough. Sharpen sooner if the knife slides on a tomato.
Do I need the coarse side every time?
No. Use the coarse plate only for dull or damaged edges. Regular touch-ups on the fine side keep a good edge without removing much metal.
Can I use this sharpener on serrated knives?
Use the ceramic rod or a narrow hone for serrated edges and work each scallop separately. Do not lay a serrated blade flat on the diamond plate.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
