If you need to reduce the sharpness of a knife, you can follow these steps to achieve a less sharp edge:
Honing: Honing is a technique used to realign the edge of the knife, making it slightly less sharp. To hone your knife, you can use a honing steel (also known as a honing rod or sharpening steel). Hold the honing steel vertically with the tip resting on a stable surface, and then angle the knife at approximately 15-20 degrees against the steel. Draw the knife down the steel from the heel to the tip while maintaining the angle. Repeat this process on both sides of the blade several times.
Use a Whetstone with a Higher Grit: If you have a whetstone, using a higher grit level can result in a less sharp edge. Whetstones come in different grit levels, with lower grits being coarser and higher grits being finer. Choose a higher grit stone (e.g., 3000 or above) to sharpen the knife slightly less. Follow the usual sharpening process with the higher grit stone, but apply less pressure and fewer strokes.
Cutting Softer Materials: Another way to reduce the sharpness of a knife is to use it for cutting softer materials like cardboard or softer vegetables. Avoid cutting very hard or abrasive materials, as they can quickly re-sharpen the knife.
Professional Sharpening Service: If you want to significantly reduce the sharpness of your knife or if it has an extremely sharp edge, consider taking it to a professional knife sharpening service. They can adjust the angle and sharpening level to your desired specifications.
Keep in mind that these methods will only reduce the sharpness to a certain extent. If you are trying to make the knife completely dull or unusable, it's essential to prioritize safety and not force the blade into a state where it may become hazardous to handle. If you have concerns about using a knife safely, it's best to seek advice from a professional or dispose of the knife responsibly.