Sharpening tips

In my opinion, the best (and cheapest) way is to sharpen a knife on sand paper. It also makes it easier to get a convex edge.
If the knife is blunt start at around 600, then go up to 800, 1000, 1500 ad 2000 if you have it available. Afterwards just finish it off with a strop, or a leather belt.
Place the sand paper on a block of wood, or table edge, then just pull knives edge on it at around 10-20 degrees. Don't apply any pressure on the blade as it will dull it and make sure you do the same number of strokes on each side. Also remember to lift the blade when switching side.

Here is a video showing how the strokes are supposed to look like:



Not every knife can be sharpened to the point that you can shave with it,

Quote :

In 1913 Harry Brearley, a metallurgist of Sheffield, England, invented stainless steel. He was dubbed "the inventor of knives than won't cut"

Stay away from stainless steel knives.

Remember: Take your time and be patient, it takes some time to get a knife razor sharp.
Practice makes perfect.

Does this apply to a Standard Kitchen Knife?

GoD wrote:

Does this apply to a Standard Kitchen Knife?

Any knife you can imagine , well, excluding serrated ones.