Weekly touch-ups for an everyday folder
A knife you use daily dulls a little every day, so small, regular sessions beat a big rescue job.
- Once a week, give the 9 cm edge five or six alternating strokes on a fine ceramic rod.
- Once a month, or when the blade starts sliding off a tomato skin, sharpen properly on a whetstone at around 20 degrees.
- Raise a burr along the whole edge, then remove it with lighter strokes on a fine grit.
- Strop on leather or plain cardboard to finish.
Treated this way, a Pakistan pocket knife with a stainless blade stays ready for whatever an ordinary day throws at it.
