A pocket knife needs sharpening when it slides off a tomato skin instead of biting, and it takes five minutes once you know the angle. The angle is 20 degrees per side for most folders, the tool is whatever abrasive you own, and the finish is a strop. This guide covers the angle, three ways to hold it, the sequence from coarse to fine, and what changes with steel.
The angle
Most pocket knives are ground at 15 to 20 degrees per side. Twenty is forgiving and durable; fifteen is sharper and chips easier. If you do not know, use 20. A trick to see it: 90 degrees is the blade standing on the stone; half is 45; half again is about 22. That is your angle.
Tools, in order of how easy they are
- Guided system (Lansky, Work Sharp, KME): clamps the blade and fixes the angle. Foolproof, slow to set up.
- Bench stone (diamond, ceramic or waterstone, 400 to 1000 grit): the traditional way. Hold the angle yourself; that is the whole skill.
- Ceramic rod: for touch-ups between real sharpenings, and for serrations.
- Pull-through: fast, removes a lot of steel, leaves a rough edge. Fine for a beater.
The sequence on a stone
- Lock the blade open. Wet the stone if it is a waterstone.
- Hold 20 degrees and push the edge across the stone as if slicing a thin layer off it, heel to tip, five to ten strokes per side, until you can feel a burr (a tiny lip of steel) along the full edge on the opposite side.
- Flip and repeat until the burr moves to the first side.
- Move to the finer grit, alternate sides with lighter strokes.
- Strop: draw the edge backward across leather or cardboard, alternating sides, ten strokes. This removes the burr and polishes the apex.
Steel changes the effort
Sandvik 14C28N and 12C27 (the QSP Penguin, WESN Henry) sharpen fast on any stone. Nitro-V and D2 take longer. MagnaCut and other powder steels want diamond or ceramic; a natural stone barely touches them.
Serrations and small blades
Serrations: a tapered ceramic rod, a few strokes in each scallop from the beveled side, one flat pass on the back. Small blades like the WESN Microblade: same angle, shorter strokes, and the choil on the 3.0 lets you reach the heel.
Test
Slice paper: a sharp edge cuts cleanly with no tearing. Shave arm hair if you like. A tomato skin is the real test.
Frequently asked questions
What angle do you sharpen a pocket knife?
15 to 20 degrees per side; use 20 if unsure.
How often should I sharpen a pocket knife?
Strop weekly, sharpen when it stops biting; monthly for daily use.
Can I sharpen a pocket knife with a stone?
Yes. Hold the angle, raise a burr on each side, strop it off.
How do I sharpen a serrated knife?
With a tapered ceramic rod in each serration from the beveled side.
What steel is easiest to sharpen?
14C28N, 12C27 and 420HC.
The bottom line
Twenty degrees, raise a burr, flip, finer, strop. A Penguin in 14C28N is the knife to learn on.
Related reading
How to clean a pocket knife
How to close a pocket knife
How to sharpen a Leatherman
