The problem of blunt knives is quickly solved if you know the rules for sharpening different metals. To complete the task you will need a set of abrasive tools. All these products are inexpensive and are sold in any hardware store.
In order to learn how to sharpen knives correctly, you need to be able to distinguish what material their blade is made of. There are several types of knives: with a serrated edge, with a ceramic blade, with a steel blade, with a titanium coating. Determine how hard the steel is by examining its sharpening angle. As a rule, all cutting tools that are sold are not sharpened sharply, but are capable of cutting products without much difficulty. After examining the blade, you can determine the required sharpening angle for this type of product. The smaller it (sharpening angle), the harder the steel.
It should be remembered that the sharpening method is selected depending on the hardness of the material from which the blade is made.
If the knife is equipped with a ceramic blade, it cannot be sharpened, as it remains sharp for a long time. Sharpening a knife with a serrated edge will require a special machine. Qualitatively perform this work can only professionals. A tool with a titanium coating does not need to correct the blade for a long time, but when such a need arises, it is performed in accordance with general rules.
The most popular knives with steel blade. To sharpen them, you will need any of the following tools: musat (round metal bar with a thread, equipped with a wooden handle), a file, a whetstone, an elastic dense material (you can use a towel), and a sharpening machine.
If there is musat, it is installed on a rubber sheet. The knife is set perpendicular to the tool and near its handle. Then visually determine the angle of sharpening of the blade. Usually it does not exceed 20o. At this angle, the knife is brought to the abrasive surface of the bar and, in contact with it, without special pressure, perform down-up movements. This must be done several times so that the hand remembers the angle and direction of movement.
Then press the knife to the musat with a little effort. These movements should be repeated at least 10 times on both sides of the blade. Then you need to find out if the grinding is satisfactory. This can be done by running a blade over the thumbnail. If sharpening is insufficient, perform another 2-3 movements on each side of the blade.
Japanese water-based natural stone is considered the best grindstone. Before sharpening it must be immersed in water and wait for the time when air bubbles cease to come out. Then the stone can be used.
Not every house has musat, but a whetstone must be. For sharp sharpening the knife, you must have two stones: with large and fine grit. The first will be the main work, and the second - fine-tuning the blade to its perfect sharpness. Under the stone you need to put rubber or a towel folded in several layers. This will prevent the tool from sliding over the table surface.
As in the case of musat, the knife is set at an angle of 20 ° with respect to the grindstone and positioned so that the farthest edge of the bar is in contact with the widest point of the blade. Maintaining the necessary angle, the knife is gradually moved in the direction of "on yourself". So repeat 2-3 times.
Then, a similar procedure is performed on the other side of the blade. And again proceed to sharpening the first canvas. When the sharpness of the knife is sufficient, a fine-grain stone is placed on the rubber and fine-tuning is carried out.
