There are two ways to do it. One is by using a sharpening stone while the other one is by a honing steel.
1. Sharpening stone
Sharpening stones or water stones can be bought in any local store. They are rectangular in shape and is made up of carborundum or corundum. Some sharpening stones are fine and some are very rough, depending of what type of knife you are sharpening. To sharpen a knife, place the sharpening stone on top of a semi wet towel on a table or counter top because you don't want it moving while you sharpen. Position the blade of the knife in a 17 to 20 degree angle on top of the stone and pull the knife towards you as the blade slides against the stone up to the tip. It's also a good idea to count the number of times you slide the blade against the stone so that you will also do that on the other side. You can wet the stone with water, it makes easier to produce friction.
2. Honing steel
Honing steels are rod-like tools with a handle used by many chefs. These can be bought in any stores particularly in the kitchen aid section. The rods are made up of stainless steel while the handle is usually made up of either plastic or rubber. To use a honing steel, hold the handle vertically positioning the point of the steel downward on a towel on top of the table or counter top. Position the blade in a 40 to 45 degree angle against the steel and begin pulling the knife towards you. Do this a couple of times, the same number of stokes on each side.
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