A lot of people apply far too much pressure when they begin sharpening their knives and this can damage the blades. You do need to apply a certain amount of pressure but this should be really light and only come from your fingers; not your whole hand.
You should push the sharpened edge toward/across the stone,not pull it backwards. Often the reason knives seem dull is because the microscopic edge of the blade has curled over on itself (a kitchen steel corrects this and is often overlooked in favor of unnecessary sharpening).
According to Bob Kramer, certified Master Bladesmith, the lack of adequate applied pressure is one of the most common mistakes when sharpening knives. Kramer suggests you use four to six pounds of pressure for a relatively in-shape knife, and around eight pounds of pressure for a really dull blade.
Although there are different schools of thought on the best pressure for knife sharpening, the consensus is that a lighter but firm grip and moderate pressure on the knife is required for optimal sharpening, between 2 and 4 pounds of force or approximately 1 to 2 kilograms.
Common mistakes include twisting, pressing down or pausing the stroke of knives as you pull them through the sharpener slot. This can cause oversharpening (the loss of too much metal) or result in an uneven edge.
Using the Wrong Pressure or Angle
It's important to maintain a constant angle when sharpening and to also make sure you're applying the right amount of pressure. Too much, and you could end up with damage to your knife. Not enough, and it's not going to get sharp like you want it to.
How to use a Manual Knife Sharpener: Place the knife against the coarse side of the sharpener and swipe it across the surface around ten times. This initial step sets the foundation for a sharp edge. Afterwards, switch to the fine side of the sharpener and repeat the swiping motion ten times.
Sharpening Angle Too High
Essentially, if you are working at too high of an angle, you may be blunting your edge. In practice, an angle that is only slightly too steep will not dull the edge. Only very high angles will create edges that feel dull.
Short answer is whatever feels comfortable and works for you. I tend to do back and forth while gradually moving up and down the blade. On my cheap utility knives, this works fine all through the grits, then I finish with edge leading on the steel.
While some stones – like those made of diamond or ceramic – can be used dry, they still usually benefit from a little water. Soaking the whetstone is important because it helps protect the stone from damage and wear. Sharpening your knives with a dry stone won't hurt the knife, but it will damage the stone over time.
A dull knife requires a coarse stone and may require more time using the stone. Because it can require many strokes, we suggest that you take up to 10 strokes before alternating sides.
For chef's knives, opt for a whetstone or electric knife sharpening tool.
It's crucial not to sharpen your knife too frequently or apply excessive pressure, as this can cause the blade to become thin and brittle.
Depending on the material properties of the liquid, your knife edge will feel more or less slippery along the surface of the stone as you sharpen. Mineral oil is a little more viscus (or thicker) than water, so it has a slightly different feel while sharpening and, typically, it is preferred by most serious sharpeners.
A lot of people apply far too much pressure when they begin sharpening their knives and this can damage the blades. You do need to apply a certain amount of pressure but this should be really light and only come from your fingers; not your whole hand.
It's just some, like ceremic knives, are hard and brittle and need special equipment to sharpen them, like diamond Lapping. Ceremic blades are harder than normal honing stones, so, will not make any sharpening effort. However, pretend rubber knives are only for show and definitely cannot be sharpened.
One common mistake that people make when trying to sharpen their knives is going from a 20-degree sharpening angle to a 15-degree angle. This can be a frustrating process that requires removing significant portions of the blade, and it can create a big burr that makes the knife appear dull.
Electric pull through sharpeners remove way too much metal and shorten the life of your knife by years. Ceramic wheel sharpeners tend to take chips and chunks out of thin Japanese blades. Because of the mechanics of use, it is impossible to apply the same amount of pressure throughout the blade.
Don't run your knife through a knife system or device. Running your blade through a device will unevenly chew up the edge, can scratch the face of the blade, and will not get your knife as sharp as using a whetstone to sharpen. Do not belt sharpen knives.
Start at the tip of the blade, and draw the blade backward moving the blade spine forward, rather than moving the blade edge forward.