First of all, you need to choose a good sharpening stone, the general blade knife with an oil stone grinding oil stone usually have to soak through the first machine oil, before using, do not use water to soak. Grinding kitchen blade knife knife try to flatten the back of the knife slightly cocked, so that the knife edge contact sharpening stone, but do not vigorously under the pressure to grind, must be light, the use of gravity of the knife back and forth to polish both sides of the edge, it is best to use the oil as a medium (water can also be), due to the thin edge of the kitchen blade knife, the main points should be: 1, "light" or the blade will be counter-expression of the mouth of the blade, 2, lubrication and cooling, and more fuel! or water, otherwise the steel will anneal, lose hardness. 3, force light, but also uniform, reciprocating pull not too fast never chop the harder ingredients. I hope it can help you. Also, the oil stone is divided into coarse and fine sides, first coarse and then fine