A dull knife is likely to be a sportsman’s worst nightmare. Not only will it fail to do its intended job, but it is also more liable to cut you. A blade that is not sharp enough is more prone to slipping, which often results in accidents. Many knife owners suffer from a dull blade because they do not know how to sharpen it. But that does not need to be the case.

By following these simple steps, you can sharpen almost any knife and be the envy of everyone at camp.

1. Select the proper sharpener. There is a whole host of sharpeners on the market. While diamond sticks, hand-held sharpeners and even electric sanding machines each have a place, nothing provides a long-lasting, quality edge like a simple sharpening stone. When selecting a stone, pick one large enough to accommodate the knives you carry; if it is too small, you will have difficulty dressing the entire blade.

2. Learn the proper angle. The most challenging part of sharpening any blade is learning the appropriate angle to hold the blade against the stone. Thinner blades tend to have lighter angles, while thicker blades have sharper angles, something that is easily seen if you look at the knife’s edge. A general rule of thumb is to angle the blade approximately 20 degrees, or equal to placing two dimes between it and the stone.

3. Preparing the stone. All stones require lubrication. This allows you to move the blade more efficiently and prevents the stone from clogging with metal flakes. Although I prefer slippery rocks, I recommend beginners use a stone that allows the use of a water-based lubricant. If in doubt, check the manufacturer’s instructions.

4. Proper technique. When moving the blade across the stone, you must apply enough pressure to remove a tiny metal edge but not so much as to damage the blade itself. Pretend you are trying to slice the thinnest possible piece off the top of the stone as you move the blade across the surface. Work the entire edge, starting at the back and moving towards the tip with a constant, even pressure.

Easy-to-follow steps:

A. Select proper stone and lubricate (coarse for incredibly dull, fine for touch-up);

B. Make 8 to 10 strokes away from you;

C. Turn the blade over and repeat, this time taking 8 to 10 strokes toward you;

D. Repeat B & C until you feel a thing burr forming on the edge;

E. Make one stroke towards you;

F. Make one stroke away from you;

G. Repeat E & F 10 times;

If you start with a coarse stone, repeat to a fine stone.

You should now have a blade that would make any mountain man proud, and you should be the new “go-to guy” at camp. Learning to use a stone does have a bit of a learning curve. There are alternatives if you want to avoid struggling through the ins and outs of learning to do so.

Pocket sharpeners may not be a long-term option or best for bringing back a long-gone edge, but they are suitable for fine-tuning a dull knife in a pinch. I prefer those with ceramic rods at a preset angle with both coarse and refined options.

Electric sharpeners are another alternative to using a stone. Not only are electric sharpeners faster and able to sharpen almost any edge, but they could be better. First, you must select the correct belt based on the blade’s dullness. Second, you still need to maintain the proper angle. Even if the sharpener includes a guide, maintaining the angle depends on the pressure you apply. Again, there is a learning curve, far less than the sharpening stone.

A sharpening vise is another alternative and one that is currently very popular. Although there are many different designs, they all share some standard features: a vise-like mount to hold the blade flat, a sharpening stone or rod, and an adjustable stand to mount the stone or rod. With the blade in place, maintaining a constant angle is far more accessible.

Regardless of your chosen method, the result is a sharp edge. The sharper the edge, the better it will perform, and should there be a misplaced stroke, the safer it will be for the user.