I own more sharpening systems than I’d like to admit: guided systems, stones, strops and a belt sharpener. But one of the handiest sharpeners in the world is probably in your kitchen cupboard right now.
Turn a ceramic coffee mug upside down. See that rough, unglazed ring on the bottom? That’s a fine ceramic hone.
- Set the mug on a towel so it doesn’t slide.
- Hold the knife at roughly the angle of its existing edge, about 15 to 20 degrees for most knives.
- Draw the blade across the ring, heel to tip, as if slicing a thin layer off it. Do 5 to 10 strokes per side, alternating sides.
- Finish with a few light passes, spine first, on a leather belt, an old pair of jeans or a piece of cardboard.
It won’t fix a chipped or badly worn edge, but it will bring a dull camp or kitchen knife back to useful in a couple of minutes. A smooth, flat river stone works on the trail too.
For a proper edge, see Sharpening & Edge Maintenance.
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