I sharpen them on a whetstone, which essentially grinds away material to establish a fresh, sharp edge on the knife. Over time this edge is worn away and it gets blunter. I do this for kitchen knives, faster and easier to work with. There are 3 ways to sharpen knives:Knife sharpening?!?! Enlighten us.
- Honing - Realigns any warps on the blade, but doesn't remove any material. Helps maintain an edge but doesn't make a blunt knife sharp. Usually done with a ceramic or steel rod
- Material removal - Usually done with a whetstone or grinding wheel, this removes steel and establishes a new edge at the desired angle and is the best way to sharpen a dull knife. I also fix knives with damaged edges this way
- Stropping - Done with leather, this removes any slight folds on the edge to get the last bit of sharpness, barbers do this to keep their razors sharp.