Sharpen Knife

Sharpen and maintain a knife edge using whetstones, strops, and field-expedient methods.

When to Use

• A knife fails to catch on a fingernail when drawn lightly across the edge
• Cutting tasks require excessive pressure or produce ragged cuts
• Before a trip or task where a sharp blade is essential (carving, food prep, batoning)
• Routine maintenance after heavy use (every 1-3 field days depending on use)
• A blade has visible nicks, chips, or a rolled edge

Inputs

• Required: A knife to sharpen
• Required: An abrasive surface (whetstone, diamond plate, ceramic rod, or field stone)
• Optional: Strop (leather belt, piece of cardboard, or smooth wood) with compound
• Optional: Angle guide or coin for bevel reference
• Optional: Marker (Sharpie) for bevel visualization