How to sharpen knives
A sharp knife is necessary for any housewife, without it it is impossible to cook any dish. To maintain sharpness, knives need to be sharpened periodically. Let's figure out how to do it right.
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How to sharpen knives correctly
There are several tools for sharpening knives that greatly simplify this process. For example, you can use musata to keep your kitchen knife sharp. This is a special device that resembles a file. It is a long round bar with notches. This device can be used to straighten the working edge of the knife, but the musat will not cope with a very blunt blade.
You can quickly and easily sharpen kitchen knives on a mechanical sharpener. But the quality of this device leaves much to be desired. Knives after such a sharpening become dull very quickly.
It is much more efficient to sharpen knives on a whetstone. But this procedure is not easy, it requires experience and perseverance. To work, you need one stone with fine grains and another with large grains. It is recommended to wet the stone before work. water so that metal dust does not get clogged in the pores of the stone. This will extend its life.
Use a coarse stone to get started. It is very important to choose the correct angle of inclination of the knife blade to the bar. Moreover, for different types of knives, the angle should be different:
- Normal kitchen it is better to sharpen the knife at an angle of 30 degrees.
- Professional sirloin and chef knives require an angle of 25 degrees.
- Japanese kitchen knives need to be sharpened at an angle of 10 degrees to 20 degrees.
- Sharpening a hunting knife, observe an angle of 30 to 45 degrees.
The principle of choosing an angle is quite simple - if sharpness is important, then reduce the sharpening angle, and if resistance to blunting is important, then increase this value.
Hold the knife across the edge of the sharpening stone while sharpening and apply continuous motion while applying light pressure to the blade. At that moment, when the edge reaches the bend of the knife, raise the handle slightly. After finishing the main sharpening, repeat all steps on a sharpening stone with a finer grit to grind the blade.
How to sharpen ceramic knives
Ceramic knives have a long service life, but they should be handled with great care. They cannot be repaired if they break. Do not bend them, try to open cans with them, work on a glass board, or use them to chop bones. With careful handling of the ceramic knife, it can last up to a year without additional sharpening. But over time, it will still need to be sharpened.
The easiest way to do this yourself is with an electric sharpener. This device allows you to sharpen all types of knives, as well as screwdrivers and scissors. All you need to do is insert the knife into the device and secure it in the correct angle.
Is it possible to sharpen a knife with a knife
The easiest and most common way to sharpen a knife is to use another knife. But it should be remembered that this method is the most incorrect. Using this method, you can only keep the knife in working order. In addition, this is a long and tedious business, and the result is always unsatisfactory. If you still want to sharpen knives against each other, then make smooth and even movements. Only in this case can we talk about uniform sharpening.
