Quick Summary
- Angle: most pocket knives are sharpened at about 20 degrees per side; small kitchen knives at 15 to 20.
- Method: sharpen one side until you raise a burr along the whole edge, then the other side.
- Finish: refine on a finer stone and strop to remove the burr.
- Easiest option: a guided sharpener holds the angle for you.
- Safety: keep folding blades fully open, fingers clear and strokes away from your body.
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Small knives, from pocket knives to paring knives, are some of the easiest to sharpen. Their short blades make it simple to keep a steady angle.
This guide walks through the whole process on a whetstone, with notes on guided sharpeners and rods. It takes about 10 to 15 minutes the first time and much less with practice.
What You Need
| Tool | What it does | Notes |
|---|---|---|
| Coarse stone (about 220 to 400 grit) | Repairs very dull or chipped edges | Skip if the knife is only slightly dull |
| Medium stone (about 800 to 1,000 grit) | Sharpens a dull edge | The main sharpening step |
| Fine stone (about 3,000 to 6,000 grit) | Refines and polishes | Optional but gives a keener edge |
| Leather strop | Removes the burr and polishes | A strip of leather on wood works |
| Guided sharpener | Holds the angle for you | Good for beginners |
Diamond plates, oil stones and water stones all work. Use water on water stones and honing oil on oil stones, and follow the maker’s instructions.
Our guide to whetstone grits explains what the grit numbers mean and which stones to buy first.
Choosing the Right Angle
The sharpening angle is the angle between the blade and the stone on each side. A lower angle gives a keener edge, while a higher angle gives a tougher one.
| Knife | Typical angle per side |
|---|---|
| Japanese kitchen knives | About 12 to 15 degrees |
| Western kitchen and paring knives | About 15 to 20 degrees |
| Pocket and everyday-carry knives | About 20 degrees |
| Hunting and outdoor knives | About 20 to 25 degrees |
If you’re unsure, check the maker’s website or match the existing bevel. Coloring the edge bevel with a marker and taking a few strokes shows whether you’re hitting the whole bevel.
Safety First
- Lock folding blades open: a slip-joint knife can close on your fingers, so hold it carefully.
- Keep the stone stable: put it on a damp towel or non-slip base.
- Keep fingers on the flat of the blade, never in front of the edge.
- Never test sharpness on skin or hair: use paper or a tomato instead.
- Work slowly: speed comes with practice, not effort.
How to Sharpen a Small Knife on a Whetstone
Step 1: Prepare the Stone
Soak a water stone until it stops releasing bubbles, or splash it if it’s a splash-and-go stone. Put a few drops of honing oil on an oil stone, and use a diamond plate dry or with a little water.
Step 2: Set the Angle
Lay the blade flat on the stone, then lift the spine until you reach your chosen angle. For 20 degrees, the spine is roughly a third of the way up from flat.
Step 3: Raise a Burr on the First Side
Push the edge across the stone as if slicing a thin layer off it, sweeping from heel to tip so the whole edge touches the stone. Use light, even pressure and keep the angle steady.
Repeat until you can feel a slight burr, a tiny rough lip of metal, along the whole length of the opposite side. To check, look along the edge under good light, or gently draw your thumb from the spine side off the edge, never along it.
Step 4: Repeat on the Second Side
Flip the knife and repeat until the burr moves back to the first side. Count your strokes so both sides get similar treatment.
Step 5: Refine on a Finer Stone
Move to a finer stone and repeat with lighter pressure and fewer strokes. Finish with a few alternating single strokes on each side to shrink the burr.
Step 6: Strop
Draw the blade spine-first across a leather strop, alternating sides, for 10 to 20 strokes. Stropping removes the last of the burr and polishes the edge.
Using a Guided Sharpener
If you find it hard to hold a steady angle, a guided sharpener does it for you. Systems like the Work Sharp Precision Adjust Elite clamp the knife and let you set the angle, then you work through abrasives of increasing fineness.
Guided systems are especially good for pocket knives and outdoor knives with odd shapes. They’re slower than freehand sharpening but very consistent.
Sharpening Serrated Small Knives
Serrated edges need a tapered rod that fits the scallops. Sharpen only the beveled side, one scallop at a time, then remove the burr from the flat side with a light pass on a fine stone.
Testing Sharpness Safely
- Paper test: hold a sheet of printer paper by one corner and slice down through it. A sharp knife cuts cleanly without snagging.
- Tomato test: a sharp knife slices tomato skin with almost no pressure.
- Light test: look straight down at the edge under a lamp; dull spots reflect light as bright lines.
If the knife snags in one spot, go back to the medium stone and work that section until it matches the rest of the edge.
Common Mistakes
- Changing the angle mid-stroke, which rounds the edge.
- Pressing too hard, which can scratch the blade and roll the edge.
- Stopping before a burr forms, so the edge never fully meets.
- Skipping the tip: lift the handle slightly at the end of each stroke to sharpen the curve.
How Often to Sharpen
Sharpen when the knife starts to snag paper or slip on tomato skin. For an everyday pocket knife, that might be every few weeks; for a lightly used paring knife, a few times a year.
Stropping or honing between sharpenings keeps the edge working much longer. Store small knives closed or in a sheath so the edge doesn’t knock against other tools.
For larger kitchen knives, see how to sharpen kitchen knives.
Frequently Asked Questions
What angle should I sharpen a pocket knife?
About 20 degrees per side suits most pocket knives. Use a slightly lower angle for fine slicing and higher for rough outdoor work.
Can I sharpen a small knife without a stone?
Yes, with a guided sharpener, a ceramic rod or, in a pinch, the unglazed ring on the bottom of a ceramic mug.
What grit should I use for a pocket knife?
A medium stone around 1,000 grit for sharpening, followed by a finer stone or strop for polishing.
How do I know when I’ve raised a burr?
Look for a thin, bright line along the edge, or gently draw your thumb from the spine side off the edge to feel a slight lip.
Are electric sharpeners good for small knives?
They’re fast but remove more metal and can struggle with short or oddly shaped blades. Manual methods give more control.
