I'm Ryan Sparks and whether you're
hunting or fishing or just cooking
something for dinner it's important to
have a sharp knife so I'm going to show
you how I used to sharpen knives when I
worked as a butcher so the things that
you're gonna need to sharpen your knife
is pretty simple you're gonna need a try
stone this one is actually nice because
it pivots three different grits I'm
gonna start with the coarsest bit on the
tri stone now I'm gonna put a little oil
on there and just kind of spread that
around and then using a 17 to 22 degree
angle and if you don't know what that is
actually a matchbook is a good reference
and then just using a series of short
strokes I'm gonna try to utilize the
entire stone there and I'm just gonna go
back and forth several times maybe ten
times on each side just like this you
can see it develops a slurry of oil and
medical metal particles on there and
that will actually help polish the
surface of the knife a lot of people
will wipe that away but it's perfectly
fine to have it on like that so your
coarse stone is usually around 400 grit
my medium one is probably around a
thousand and when I get to my final one
it's around 5000 grit so I'm gonna put
oil on just like I did the first one rub
that around and just repeat the same
process all over again keeping that same
angle as much as I can't
and finally the fine stone
okay so once you think you have a pretty
good edge on that the only other piece
of equipment you're gonna need is a
honing steel there's several ways to do
it some people will put it like this and
go down the length of the blade a lot of
people will come towards themselves the
way I prefer to do it just because I
think it's safer is to go away from
myself and using that same angle you
were using here you're just gonna go
away from yourself on both sides of the
blade just like that and what that does
it just it just realigns your edge on
your blades if you had a little bit of a
curved over to one side it just
straightens it back out and it shouldn't
take more than about ten strokes of the
knife on there to get that really nice
and then you have a knife that's ready
for whatever you're going to use it for
 
