Sharpening Plain Edged Blades
Published: March 11th, 2025
Keeping your automatic knife sharp is essential for maintaining its performance, safety, and longevity. A dull blade requires more force to cut, increasing the risk of slipping and causing injury. Whether you're carrying an automatic knife for everyday use or tactical purposes, sharpening a plain-edged blade is a fundamental skill. This guide will walk you through the process step by step.
Sharpening an automatic knife involves removing a small amount of metal from the blade to restore a sharp edge. The key to effective sharpening is maintaining a consistent angle and using the right tools. There are several tools available for sharpening plain-edged knives. Whetstones, also known as sharpening stones, are preferred by many for their precise control over the sharpening process. Honing rods, whether steel or ceramic, are ideal for regular maintenance but not for heavy sharpening. Sharpening systems, such as guided rod systems, provide a consistent angle and are great for beginners. Electric and manual pull-through sharpeners are convenient but can be too aggressive, removing more metal than necessary, which can reduce the lifespan of an automatic knife’s blade.
Before you start sharpening, check the blade’s sharpness by slicing through paper. If it struggles to cut smoothly, it’s time to sharpen. Most automatic knives are sharpened between 18-25 degrees per side. If unsure, check the manufacturer's recommendations to ensure you maintain the correct edge profile.
If using a whetstone, soak a water stone for 10-15 minutes unless it’s a splash-and-go stone. If using an oil stone, apply honing oil to the surface. To begin sharpening, hold the knife at the correct angle against the stone. Using light to moderate pressure, pull the blade across the stone in a sweeping motion, starting with the base of the blade, and working it towards the tip. Keep the angle steady to ensure an even edge. Sharpen one side for several strokes, then switch to the other to maintain balance.
Start with a coarse grit, typically between 200-600, if the knife is very dull. Move to medium grit, around 800-1500, for refining the edge. Finish with a fine grit, ranging from 3000-8000, for a razor-sharp finish. After sharpening, use a honing rod or leather strop to align the edge and remove any burrs left from sharpening. This ensures a polished and effective cutting edge. Check the sharpness by slicing through a piece of paper. If the knife cuts effortlessly, it’s sharp. If not, repeat the sharpening process with finer grits.
To maintain a sharp edge, use a honing rod between sharpening sessions to keep the edge aligned. Store automatic knives in a secure sheath, pouch, or case to protect the edge and the internal firing mechanism. Avoid cutting on hard surfaces such as glass, ceramic, or stone, as they can quickly dull the edge.
Sharpening a plain-edged automatic knife is a valuable skill that ensures your blade stays efficient and safe. With the right tools, techniques, and regular maintenance, your automatic knife will always be ready for any cutting task. Whether you use a whetstone or a guided sharpening system practice makes perfect, and a well-maintained automatic knife will serve you well for years to come.