Dull knives in the house are not only inconvenient, but also extremely inefficient, and sometimes even dangerous. The market today has a huge number of devices that are ideal for sharpening. But even the simplest sharpener needs to be able to use it correctly.
The right choice of grindstone
Among the many ways to sharpen knives, natural or artificial stones are most often used. The composition of artificial grinding stones includes such elements as silicon, ceramics, aluminum oxide. Natural stones are not as durable as artificial. Having a fine-grained structure, they are not suitable for very blunt devices. Artificial ones have a coarse-grained structure on the one hand and fine-grained on the other, which makes these devices universal. Natural bars are made of either silicon or quartz.
How to sharpen knives
The first thing to do is lubricate the whetstone. To do this, apply oil or other substances to the knives and leave for about 15 minutes, then remove the excess lubricant and smoothly move alternately from both sides along the knife blade. First you need to process the knives on the rough side of the grindstone, then on the thinner one.
To sharpen knives correctly, it is necessary to position the sharpener to the blade at an angle of 20 degrees. If the knife is hunting, you need sharpness not of medium, but of a strong degree. To increase dull resistance, these knives are sharpened at an angle of 35 degrees. Chefs and other sharp kitchen knives, as a rule, sharpen at a slight angle - 10-25 degrees. That is, the smaller the angle of sharpening, the sharper the knife.
It is necessary to follow some recommendations. First, sharpen the knife in the direction away from you. Secondly, there is no need to lean too much on the grinder.
