1. Turn the blade of the knife toward your eyes so that the face of the knife is at an angle of ≈30° to your line of sight. You will see an arc on the blade - a white line of the blade, indicating that the knife has been dull.

2. Sharpen the inner edge surface first. Make the kitchen knife and the sharpening stone at an angle of 3 ° to 5 ° (the smaller the inner edge surface, the more effort is saved when cutting vegetables). When grinding back and forth, keep this angle basically unchanged. Every few dozen sharpenings, observe the knife edge in the same way as above. Do this until the line of the blade is very small. If you continue to grind the knife, it will make the blade curled, the knife edge line increased.

3, and then grind the outer edge surface. Make the knife and the sharpening stone at an angle of 5 ° ~ 8 ° (the outer edge surface to ensure that the cut off vegetables can be smoothly separated from the knife, but it should not be too large). Keep this angle essentially constant as you sharpen the knife back and forth. Every few dozen sharpenings, observe the knife edge. Do this until the blade line is very small. If you continue to sharpen the knife, it will make the blade curl and the blade line increase.

4, fine grinding. Change the delicate sharpening stone. Follow the steps above to sharpen the knife. Grind to the following results: A edge surface can not see the traces of rough grinding. B. Feel the blade with your hand along the edge, the blade is not curled (not curled mouth). C. Observe the blade according to the method in 1.1 until the blade line is very small, almost invisible.

5. At this point, a knife is sharpened.