Using a Whetstone
A whetstone is a rectangular stone block that removes dull metal from the blade to create a sharp edge. Soak the stone in water for 10-15 minutes, then place it on a stable surface. Hold the knife at a 15-20 degree angle and pull the blade across the stone from hilt to tip, using light pressure. Repeat 10-15 times on each side, alternating sides to maintain balance. This method takes practice but creates the sharpest edge.
Using a Honing Steel
A honing steel is a long, ridged rod that realigns the blade's edge rather than removing metal. Hold the steel upright and place the knife blade against it at a 15-20 degree angle. Draw the blade downward and backward along the steel in one smooth motion, then repeat on the other side of the steel. Do this 5-10 times per side every few uses to maintain sharpness between actual sharpening sessions.
Using a Manual Sharpener
Manual pull-through sharpeners have slots at set angles that guide your knife for consistent results. Simply insert the knife blade into the appropriate slot and pull the sharpener toward you several times. These devices are beginner-friendly and require no angle measurement, making them the easiest option for most home cooks.
Safety Tips
Always cut away from your body and keep your fingers clear of the blade path. Secure the sharpening tool so it will not slip during use. Wash your knife immediately after sharpening and handle it carefully, as freshly sharpened blades are extremely sharp.
When to Sharpen vs. Hone
Honing realigns the blade and should be done frequently with a honing steel. Sharpening removes metal to create a new edge and should be done less often when the blade becomes noticeably dull. Most home cooks should sharpen knives every 1-3 months depending on how much they cook. 
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