The main quality of a good knife is sharp sharpening. The purpose of this item is meaningless if the blade is blunt or improperly sharpened. A truly sharp knife can evenly cut a sheet of writing paper, a lock of hair, a long feather on weight without any mechanical movements.
You will need
- - steel / ceramic rod (mussat);
- - whetstone / whetstone;
- - sandpaper.
Instruction manual
1
For high-quality knife sharpening at home, a good whetstone will come in handy. The most ideal option is diamond. Wash and dry the knife. Prepare the work surface, sit at the table so that nothing interferes with your movements.
2
Keep the knife with the blade away from the handle at an angle of strictly 20 °. Try not to change the angle, act smoothly, without fuss. Move your hand away from you, as if planing a pencil. For an even load on the knife with the other hand, hold the blade at the desired angle from above.
3
Start sharpening on the bar from the handle of the knife, gradually moving to its rounded nose. Make sure that the knife remains on the grinding bar without interruption, even when you have finished moving. When reaching the tip of the knife, lift the handle, this will save the sharpening angle.
4
Do not push the tool too much. The sharpening procedure will speed it up a bit, but will not allow you to maintain the correct angle. In addition, excessive zeal will accelerate the wear of the bar. After sharpening one side, do the same with the other side in the same order.
5
If the blade has only slightly lost its sharpness, the mussat will help to fix this problem. Several times at an angle, draw a knife along this ceramic or steel rod file, and the product will gain its former sharpness.
6
It is not recommended to use grinding wheels of a high-speed grinding device for sharpening blades at home. On such equipment, during contact with a fast moving stone, the knife heats up quickly. The fact is that any knife has already been tempered at a certain temperature, and additional heating can hopelessly ruin the blade.
7
Also, if there is no desire to grind knives often, do not use household sharpeners for these purposes. They really allow you to quickly achieve the result, but after such sharpening, the knife dulls many times faster. The reason for this is the rapid abrasion of steel, as well as the lack of skill and ability to hold the blade at the right angle. This leads to thinning of the blade, broken ends and chips on the cutting edge.
Useful advice
Carefully check the quality of the sharpening - superficial and especially deep cuts from a very sharp knife cause profuse blood loss, hurt for a long time and do not heal.
