Introduction
There are tons of articles and videos on the web telling people how to sharpen a knife or a chopper. Some are shown by professional chef. However, none could help a layman sharpening a knife or a chopper properly
Why?
The secret of sharpening a knife is to have the knife always maintaining at a constant angle of about 20 degree to the surface of the sharpening stone or sand paper when sharpening a knife. If the knife edge is irregular, the knife will never be sharp.
How?
To maintain a constant angle, one can use something like a thicker steel ruler to provide a shim or a spacer to “wedge” the knife at about 20 degree angle to the surface of the stone. The trick is on how to stick the ruler to the knife while sharpening the knife.
A Simple Method
a) Find a piece of PVC electrical trunking about the length of the knife. One may be able to get one free from the electricians as they often have some waste piece lying around in the work places; the PVC trunking will usually have a "tongue and groove" arrangement to snap the cover in place;
b) Remove the cover of the PVC trunking which should have a “groove” in it. Cut the “groove” piece out of the cover and snap the piece to the knife as shown.
c) Start sharpening and one will always have a knife or a chopper sharpened in a professional way.
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