Q. What is the fastest way to sharpen a knife?

Answer

Long and thin a sharpening steel is used to further refine the edge of a knife that is already quite sharp. The fingers will do the pushing to refine the point. Stroke the blade till it reaches the other edge of the whetstone pressing the tip with the fingers to retain the angle and then draw the blade back until it hits the edge of the whetstone. To keep their knives razors scrapers and more razor sharp cooks often turn to whetstones. To clean or wash away the metal that comes off the edge of the instruments during sharpening he says they may be made to require either water or oil for lubrication.