A sharp knife is a safe knife. A dull blade is more likely to slip, causing accidents. And a curved blade presents its own challenges when it comes time to sharpen it. But with the right tools and techniques, you can get your curved blade nice and sharp in no time. First, you'll need to choose the right type of sharpener for the job. A honing rod or diamond steel are both good choices. You'll also need a fine-grit stone; something in the range of 600-1200 grit will do the trick. If your knife is very dull, you may want to start with a coarser stone (200-400 grit) to remove more material faster. To sharpen your knife, start by holding the rod or steel at about a 20-degree angle to the blade. Draw the blade down the length of the rod/steel, making sure to keep consistent pressure and strokes on both sides of the blade. After 10 or so strokes on each side, move on to your fine-grit stone. Place the stone on a non-slip surface like a cutting board or countertop; you don't want it moving around while you're trying to sharpen your knife! Place your knife on the stone at about a 20-degree angle as well, and use long strokes away from yourself to grind away any remaining burrs from previous sharpenings. Finish up with 5-10 strokes on each side of your knife before wiping it clean and checking its edge against your thumb (it should be able to slice through paper easily).