Sharpening Guide

Generally speaking, when sharpening your SRM blade, we recommend maintaining a constant angle of 15°.

In most cases, the angle of the SRM blade is approximately 16°. We recommend maintaining a constant angle of 16°. However, for some knife models, due to their different purposes, the angle is greater than or less than 16°. When sharpening the knife, please observe carefully and adjust the angle appropriately according to the actual situation.

1. Clean your knife: Wipe it with a soft cloth to ensure that there is no oil, dirt or impurities on the blade.

 2. Moisten the whetstone: Moisten the whetstone before use or apply a small amount of oil to the surface of the whetstone.

 3. Fix the whetstone: Place the whetstone on a stable surface to ensure that it will not slide. If necessary, put a towel underneath to prevent slipping.

 4. Roll the blade for sharpening: Place the blade against the rough side of the whetstone at an angle of 15 degrees, and push evenly from the heel to the tip of the knife, maintaining a consistent force and angle. Repeat 10-20 times, and then turn the knife over to sharpen the other side. Remember not to sharpen the knife vertically, otherwise it will damage the structure of the blade and reduce the durability of the blade.

 • Generally speaking, the two sides of the whetstone have different grit numbers. Check the markings on your whetstone or its packaging to determine the grit numbers of the two sides.

 5. Polish: Turn the whetstone over to the other side and repeat the first two steps to polish the blade.

The main function of the honing rod is to repair the micro burrs on the blade edge, rather than truly grinding the metal like.