Sharpening Fine Knives:
This takes practice, lots of practice!
1. Use this method to sharpen very dull, worn, or nicked knives only. This will not put a final edge on the knife and it is best to finish that, by hand, with an oilstone or water stone.
2. Secure the knife firmly.
3. Use a clean, large diameter (about 3/4in. ) aluminum oxide ( orange or brown ) stone.
4 Work from the back of the knife. Keep the sharp edge away from you to avoid accidental cuts.
5. Carefully check that you have the correct angle to give you a sharp edge. The stone should grind off metal just behind the very edge of the knife.
6. Use about 15,000rpm. This is slower than you would use for most metal, but it will grind at a more controlled rate and a little cooler.
7.Sweep the stone quickly over the metal. Avoid "digging in" or gouging the edge. Maintain the correct low angle as you sweep the stone across the edge of the knife.
8. Turn the knife over often, and grind just a little on each side, until the edge becomes reasonably sharp, and all the nicks etc. are ground out.
9. Finish sharpening the knife, by hand, on an oil stone or a water stone.