• Use a well sharpened tool for the job at hand.sharpening of a knife image by Aleksandr Lobanov from Fotolia.com
  
  For tools to be effective, they must be kept sharpened on a regular basis. There are tools to help with this task but there are a few methods and tips that help achieve a more effective result. Some knives may be sold under the premise that they never need to be sharpened, but over time they all do, and to do the job at home is easy and cost-effective.
  
  

Choice of Stone

• Not all sharpening stones need to be oiled or wet to sharpen a knife.If the item is sharpened in the wrong way on the stone the results will be disappointing. The stone must be used in the manner it was made to be used. For example, don't use a dry honing stone with water when sharpening or the sharpness of the blade will be lesser than desired. Each type of stone has specifications so use it according to instructions.
  
  

Consistency of the Angle

• The angle used is of importance but more so, the angle used must be consistent. Varying the angle during the sharpening process will result in a poorly sharpened edge. A 20-degree angle used on both sides of the blade for several passes usually is enough to bring the edge back to working order. Sharpen each side alternately.The degree of the angle will also vary depending on the item being sharpened.
  
  

Clean the Blade

• When the sharpening job is complete using a strop -- or leather strap -- honing compound or a honing board will clean any burrs or bits of metal from the edge. This is especially important for carving tools and chisels used in woodworking. If sharpening kitchen knives, wash and dry the blade to remove any metal fibers or dirt left behind. The sharpening stone should also be cleaned thoroughly to remove any debris, as any metal filings left behind will form rust particles on the stone.
  
  

Sharpen Regularly

• Don't wait for the edge to get dull, as this usually results in an injury from the edge of the blade slipping. A sharp blade will not slip from the item it is cutting. When a knife becomes dull it is because the metal folds over onto itself and needs then to be honed or sharpened. This cannot be seen with the naked eye and many people believe that the blade is actually wearing away even though it has not.
  
  

Dishwasher Safe

• Running knives through a dishwasher will damage the blades of stainless steel knives, and even more quickly knives made of a poorer quality metal. Heat of the water and the chemicals in the dish washing detergent is often too harsh. Save the blades by giving the knife a wash in a sink of warm, soapy water.