A sharp knife can make a carving job easier and safer. Sharpening a knife involves grinding the steel blade against something abrasive like a sharpening stone -- also called a "whetstone." With the whetstone planted firmly on a table, lay the heel of the blade flat on the coarse side of the stone with the edge of the knife facing you. Draw the edge across the stone while moving the blade from heel to tip, maintaining about a 15-degree bevel. Use a touch of light-grade machine oil or water to lubricate the stone as you work. Turn the blade over and repeat the process. Complete the job by finely filing both sides of the blade with a steel-honing rod known commonly as a "steel." Follow these simple steps and you're sure to be a pro when carving this year's Thanksgiving turkey. And that's the On The House tip for today.