How to Sharpen Damascus Steel: A Complete Guide With Troubleshooting Tips

Damascus Steel - More Than A Knife

Damascus steel knives are some of the most unique blades on the market. They offer premium aesthetics without compromising on durability. These hand-crafted blades are often used in knives and swords due to their unique appearance and practicality.

They function as more than just a tool, serving as both a piece of history and artistry rolled into one. The watery patterns on the Damascus steel blades' are mesmerizing - creating a sharp edge that is both beautiful and functional.  

However, despite its resilience, even Damascus steel is susceptible to losing its sharpness once enough time has passed. Therefore, it is essential to perform routine maintenance of your Damascus knife to ensure it remains in optimal condition. 

Here's the good news - you don't need to be an expert blacksmith to restore the sharpness of your Damascus steel. Using the steps outlined in this guide, you'll know exactly how to sharpen your blade, and also learn how to troubleshoot common issues that can occur, to ensure your knife remains functional for the foreseeable future.

Sharpening Your Damascus Knife Will Not Damage It

Some owners may feel intimidated and concerned about the thought of sharpening their Damascus knife, fearing they might damage the steel or the unique pattern of the blade. 

We are here to tell you that you have nothing to worry about. Damascus steel is not fragile or delicate - it is a very resilient and durable material. With proper sharpening techniques, which focus on restoring the edge of the blade (also called the bevel) will not damage or compromise the steel's quality or pattern. 

Also, the exquisite and intricate patterns often observed on real Damascus steel knives are actually etched into the steel itself - they are not a surface coating which can simply vanish. Thus, sharpening your Damascus steel blade will not remove or damage the beautiful pattern which makes your Damascus knife so mesmerizing and unique.   

Sharpening Damascus Steel (Step-by-Step)

Step 1: Gather the Right Tools for the Job

Selecting the correct tools for sharpening your knife is an important first step. We recommend the use of whetstones, which is considered the most effective and traditional method for sharpening your blades. Note, we advise against the use of electric grinders or pull-through sharpeners, as they can remove too much metal from the blade's edge. 

Here is a list of equipment you will need:

• Whetstones - You will need two grits, a medium grit (~1000) to restore the edge, and a fine grit (~3000-6000) to refine it.
• Honing Rod (optional) - A steel or ceramic rod which will be used to regularly maintain the blade
• Leather Strop/Compound - Used in the final step of polishing the edge
  
• Honing Oil & Water - Used to lubricate the whetstone itself
• Microfiber Cloth - Used to clean the blade

Step 2: Finding the Right Angle

The most important step in sharpening your blade is maintaining a consistent angle throughout the process. For most knives, including Damascus steel, the ideal angle is between 15 and 20 degrees. Once you find this angle, lock your wrist and maintain it through each pass. 

Step 3: The Sharpening Process

Now, you are ready to begin the sharpening process. 

1. Prepare the whetstones: If using water stones, first submerge them in water for 10 to 15 minutes. If using oil stones, apply a thin layer of honing oil to the stone.
2. Start with using the Medium Grit Whetstone (1000):
   1. Place the whetstone on a stable surface
   2. Hold the knife at a 15-20 degree angle
   3. Slide the blade against the whetstone (with light and consistent pressure), as though you were trying to slice off a very thin layer off the blade
   4. As you sharpen, move from the heel to the tip of the blade 
   5. Perform 10 strokes on one side, flip the knife, and perform 10 strokes on the other side
3. Check for the "Burr": After completing a few passes, carefully feed the edge of the blade. You should feed a small, rough lip of metal - called the burr. This indicates you have successfully created a new edge. Once you have a burr along the entire length of the blade's edge, its ready for the next step - refining. 
4. Refine the Edge Using the Fine Grit (3000-6000): 
   1. Now, switch to the finer grit stone and repeat the same process used with the medium grit, but this time use lighter pressure. This step polishes the scratches from the medium grit and refines the edge to make it even sharper. 

Step 4: Add the Finishing Touches

1. Honing: This step is optional, but it is recommended to perform a few light passes on a honing rod to align the newly defined edge
2. Stropping: Drag the blade away from the cutting edge (spine-first) and across a leather strop. This step removes the burr and polishes the edge 
3. Cleaning: Wipe the blade clean using a microfiber cloth
4. Oiling: Apply a thin coat of mineral oil (food-safe) to the blade to protect the Damascus steel from moisture

Troubleshooting: 4 Common Sharpening Mistakes & How to Fix Them

Alright, so you've got the whetstones, watched the tutorials, followed several knife sharpening guides, but once you're done, the knife feels duller than before. Freehand knife sharpening has a learning curve, but the good news is the problems are easy to identify and fixable. If you are experiencing any issues, it's likely you are making one of these four mistakes.

Mistake #1: Inconsistent Angle

Maintaining that 15-20 degree angle consistently while sharpening your knife can be a challenge for beginners. Without the muscle memory, it is hard to tell if you are holding the blade steady. 

• The Fix: Use a Sharpie. You can use a sharpie marker to maintain a consistent angle throughout the sharpening process. Take a Sharpie (or any permanent marker) and color in the edge of the blade on both sides. As you make a few passes on the whetstone, keep a close eye on the edge. You will notice the marker will be removed where you are grinding the metal. 
  • If the marker is only removed from the very top of the edge, the angle is too low.
  • If the marker is only removed from the cutting edge, the angle is too high
  • The goal is to remove the market from the entire edge evenly. It is advised to adjust the angle until you achieve this. 

Mistake #2: Incorrect Pressure

You have to use the right amount of pressure to obtain an even sharpening across the edge of the blade. Too much pressure will result in an inconsistent angle, as it will be difficult to hold the blade steady. On the other hand, too little pressure will not abrade any of the steel you are trying to refine. 

The Fix: Use a Kitchen Scale. It is recommended to use about 4-6 pounds of pressure for sharpening a blade. To get a feel for this, place your knife on a kitchen scale (as if you were sharpening it) and press down. Get a sense of what 4-6 pounds of pressure feels like in your hands, and try to replicate that feeling when sharpening your blade on the whetstone to build muscle memory.  

Mistake #3: Starting on the Wrong Whetstone

Mistake #4: Switching to a Finer Stone Too Soon

Many beginners thing starting with a high-grit polishing whetstone is what is needed to sharpen a knife. This is not true, as a high-grit stone is only used for knives which are already sharpened, and only require some additional polishing. 

The Fix: Don't Move Onto a High-Grit Stone Until You Have a Sharp Edge. If your knife is dull, consider starting with the medium grit (1000) first to set the cutting edge. The finer stones (3000 and higher) are only used for refining and polishing an edge that is already sharp. 

The Test: After successfully forming and removing the "burr" on the medium-grit stone (1000), stop. Clean the blade and test the sharpness. It should be able to easily and cleanly slice through paper. If it cannot, remain on the medium-grit stone until the edge is truly sharp, before moving to on to the higher-grit stone.

Your Knife is Ready

Now that you have successfully sharpened your Damascus steel blade, your knife is ready to get back into the action. Don't get discouraged - it is very unlikely that you will do any irreparable harm to a blade using a whetstone. They are safe and reliable tools which have been used by beginners to experts for sharpening knives of all types, including Damascus steel. Just go slow, be consistent, and use feedback from the Sharpie trick. With a little bit of practice, you will become an expert knife sharpener before you know it - and sharpening your blade will become a relaxing ritual that connects you with your most trusted and reliable tool. 

Ready to start your collection or find the perfect Damascus steel for your next adventure? Browse our collection of real Damascus steel knives and handmade Damascus skinning knives. 

Frequently Asked Questions (FAQs) About Sharpening Damascus Steel

Is Damascus Steel Hard to Sharpen?

No, Damascus steel is not harder to sharpen than any other high-quality steels. The biggest hesitation most have with sharpening their Damascus steel is the fear of potentially damaging the precious and beautiful patterns which are unique to Damascus steel. However, there is no need to worry, since the pattern is etched into the very structure of the steel, thus, proper sharpening on the blade's edge bevel using a whetstone will not compromise the integrity of the blade nor its mesmerizing pattern.  

How Often Should I Sharpen a Damascus Knife?

This depends on how often you use your Damascus knife. For an every day carry knife, it is recommended to use a honing rod once a week, to ensure the edge remains aligned. You should only need to use a whetstone for sharpening your Damascus knife if it can no longer perform simple and functional tasks, like slicing through paper. For a typical user, this might be once every 2-4 months. However, if the Damascus knife is functioning as a collectors piece which sees little to no use, you may only need to sharpen it once a year (or less).

Can You Sharpen Damascus Steel at Home?

Yes, you can absolutely sharpen your Damascus steel at home. You do not need to be an expert professional or have industrial machinery to sharpen Damascus steel. In fact, our entire guide is designed to show you exactly how to do it effectively and safely in your own home or workshop using traditional methods. Using the right basic tools (like whetstones) and using proper technique (like maintaining a consistent angle) is all that is needed to effectively sharpen and refine your Damascus steel from home. 

What is the Best Sharpening Stone for Damascus Steel?

The best sharpening stone for Damascus steel are quality whetstones (also known as oil stones or water stones). These stones offer full control and precision, allowing you to remove metal gently without generating too much heat which could potentially damage the blade. A great combination of sharpening stones for Damascus steel is a medium-grit stone (around 1000 grit) to set the edge, followed by a fine-grit stone (around 3000-6000) grit to further refine and polish the edge for a razor finish. We advise against the use of coarse pull-through sharpeners or electric grinders, as they can potentially damage the blade, and are not quite as effective as traditional whetstones. 

How to Sharpen A Damascus Steel Pocket Knife

Sharpening a Damascus steel pocket knife is fundamentally the same as sharpening a fixed-blade Damascus steel knife. You will use the whetstones, maintain a consistent angle (15-20 degrees) during the sharpening process, and start with a medium-grit whetstone followed by a fine-grit whetstone. 

The main difference between the two is in the handling of the smaller blade. When sharpening a Damascus steel pocket knife, ensure you have a firm and safe grip on the knife's handle, and be mindful of the blade's locking mechanism. The smaller size can at times make it trickier to maintain a consistent angle, which is why the "sharpie trick" mentioned in our guide is especially helpful for Damascus steel pocket knives. 

What Angle Should I use for Sharpening A Damascus Steel Pocket Knife?

As mentioned above, for a Damascus steel pocket knife, maintaining an angle between 15-20 degrees on each side when sharpening is ideal. However, there is a trade-off depending on which angle is used.

• 15 degrees: creates a fine edge that is exceptionally sharp. It is perfect for more delicate tasks, however, the edge is relatively less durable.
• 20 degrees: creates a stronger, more durable edge which will function better for general and daily utility tasks.

Thus, as a starting point, consider using an angle in between (such as 17-18 degrees), when sharpening your Damascus steel pocket knife.