When sharpening meat-cutting knives, a flat medium grit stone is recommended to sharpen with. The knife blade is held at a 20-degree angle to the stone's surface, and dragged across the stone with the knife held at a 45-degree angle to the direction of the knife's travel.
A medium grit stone is require to sharpen meat-cutting knives, and either wet or dry varieties can be used. Be sure not to wet a stone designed to be used dry and vice versa. There are two specific angles that must be kept in mind when sharpening the knife. First, the knife must be laid at a 45-degree angle to the direction it is dragged over the stone. Second, the blade of the knife must be lifted 20-degrees from the surface of the stone while it is being sharpened.
Knives that have not been sharpened often may require a more heavy hand when sharpening, while a knife with a good edge may not require much pressure. This initial bevel must be repeated on both sides of the blade before grinding the second bevel in the blade. A fine grit stone is used for the final bevel, and the knife blade should be raised slightly higher than the first.