Watch videos and read some articles about it. There are different edge angles for different use cases, but you’ll generally aim for 20-25°. For things like razors and kitchen knives you’ll want a straight grind/edge and for more heavy use knives a slightly beveled edge is okay. Low grit is for large corrections like burrs and blunt spots. Those kinds of corrections will take a lot of time and you’ll want to look for uniformity before moving to higher grits for a sharper edge and eventually polish. Highly recommend starting with an angle tool and going slowly with a knife you don’t really care about. Work on keeping your angle and pressure consistent and don’t press down very hard. If you apply too much pressure you’ll damage both the edge and stone, especially for softer (higher grit) stones. Check your work regularly to make sure the edge is consistent, you’ll see it pretty clearly under a light. It takes practice. I’ve been freehand sharpening for about 20 years and I still mess up sometimes.
My biggest tip is regular maintenance! I clean and do a few passes on 3000 grit with my kitchen knife every time I use it and it’s been my sharpest knife for 10 years. And clean your stone! Residual steel will build up, making the stone less effective and also risking damage to the edge.
Watch videos and read some articles about it. There are different edge angles for different use cases, but you’ll generally aim for 20-25°. For things like razors and kitchen knives you’ll want a straight grind/edge and for more heavy use knives a slightly beveled edge is okay. Low grit is for large corrections like burrs and blunt spots. Those kinds of corrections will take a lot of time and you’ll want to look for uniformity before moving to higher grits for a sharper edge and eventually polish. Highly recommend starting with an angle tool and going slowly with a knife you don’t really care about. Work on keeping your angle and pressure consistent and don’t press down very hard. If you apply too much pressure you’ll damage both the edge and stone, especially for softer (higher grit) stones. Check your work regularly to make sure the edge is consistent, you’ll see it pretty clearly under a light. It takes practice. I’ve been freehand sharpening for about 20 years and I still mess up sometimes.
My biggest tip is regular maintenance! I clean and do a few passes on 3000 grit with my kitchen knife every time I use it and it’s been my sharpest knife for 10 years. And clean your stone! Residual steel will build up, making the stone less effective and also risking damage to the edge.