How do you sharpen a Ka-Bar knife?

1. A sharpening stone or whetstone with a grit of around 1000-2000.

2. A honing rod.

3. A lubricant, such as honing oil or water.

4. Safety glasses.

Instructions:

1. Prepare your sharpening stone. If you are using a new stone, you will need to soak it in water for about 15 minutes to allow it to absorb moisture.

2. Secure your knife. Place the knife on the sharpening stone with the cutting edge facing away from you. Make sure that the knife is held securely and will not slip.

3. Start sharpening the knife. Begin by drawing the knife across the stone from heel to tip, using light pressure. Be sure to keep the angle of the blade consistent as you move it across the stone.

4. Repeat the process. Continue to draw the knife across the stone, applying more pressure as needed. After a few strokes, you should start to see a burr (a small ridge of metal) forming on the edge of the blade.

5. Remove the burr. Once you have created a burr, it's time to remove it. You can do this by honing the blade with a honing rod. Hold the rod at a 90-degree angle to the blade and draw the blade along the rod, starting from the heel and moving to the tip.

6. Test the sharpness of the knife. To test the sharpness of the knife, you can cut through a piece of paper. The knife should slice through the paper easily.

7. Clean the knife and the sharpening stone. When you are finished sharpening the knife, be sure to clean the knife and the sharpening stone with a damp cloth.

Tips for sharpening a Ka-Bar knife:

* Use light pressure when sharpening the knife. Too much pressure can damage the blade.

* Be patient. Sharpening a knife properly takes time and practice.

* If you are not comfortable sharpening the knife yourself, you can take it to a professional sharpener.