Sharpen Hedge Trimmer Blades
Restoring the bevel on hedge trimmer teeth with a fine ceramic grinding disc, following the factory angle rather than recutting it.
Sharpen a Knife on a Stone Without Dishing the Stone
Ten strokes a side at about 20 degrees, moving from your body rather than your arms so the angle can't drift — and running corner to tip across the whole stone, because sharpening in one spot wears a hollow into it.
dull kitchen knife, how to use a whetstone, knife won't cut tomatoes, sharpen knives at home, wet stone sharpening
The Problem
Freehand sharpening goes wrong in two ways, and the second one is permanent. The obvious failure is an inconsistent angle — roll your wrist through the stroke and you round the edge over instead of grinding a bevel. The one nobody warns you about is what you're doing to the stone: work the blade back and forth over the same few inches and you wear a hollow into the middle of it. A dished stone can't produce a straight edge afterwards, no matter how good your technique gets.
The Technique
Set up first. Use a stone at least as long as the blade you're sharpening. Decide whether it's an oil stone or a water stone — mineral oil or water, not both — and soak or wet it accordingly. Put it on something non-slip with more water or oil within reach, because it has to stay wet throughout.
- Start on the coarse side. On a two-sided stone that's usually the darker face; if you're unsure, run a thumb across each and the rougher one is obvious.
- Set about 20 degrees. Lay the blade flat on the stone, then tilt it up to roughly 20. Brands vary a little either side of that, so it's a target rather than a number to chase.
- Spread your fingers along the blade. Even pressure across the edge, not a point load under one fingertip.
- Move from your body, not your arms. Keep your arms fixed relative to your torso and drive the stroke from your core and legs. This is the whole trick for angle consistency — arms articulate, so an arm-driven stroke changes angle as it travels.
- Run corner to tip, using the whole stone. Each pass should sweep the full length of the blade across the full length of the stone. This is what stops you wearing a dip in the middle.
- Ten strokes, then flip. Ten on the other side. Re-wet the stone and repeat on both sides as needed, then wipe the blade to get the grit off.
Then finish on the steel — after sharpening, not instead of it. Same 20 degrees, ten strokes a side. A honing steel realigns an edge that's rolled over; it doesn't remove metal, so it maintains between sharpenings rather than replacing them.
Pro tip: A steel is magnetic, so it collects the fine particles it pulls off the edge. Wipe it down when you're finished, or you're dragging the last knife's grit along the next one.
Safety note: Push the steel away from your body rather than toward it. If your grip slips on a stroke that's coming toward you, the blade is already travelling at you — and it's sharper than when you started. Check what's on the far side before you begin.
DIYsolvr helps you find the best DIY videos. Browse all 526 techniques