A good sharpener, with skillful use, will make any knife sharp and durable. How and with what to sharpen knives so that their blades are sharp? Using sharpening stones, an electric or mechanical knife sharpener, you will restore your tool to its former sharpness.
Knife sharpener:
- a whetstone (block), with skillful handling, will return the knife to its original sharpness. There are different numbers of abrasive grains per 1 cubic millimeter. For high-quality sharpening, you will need at least two bars - for sharpening and for grinding the blade. Ideally, the blade is sharpened in several pieces;
- a mechanical grinder is easier to use than a whetstone. The knife blade is fixed and maintains a constant sharpening angle, which can be changed if necessary. The quality of sharpening depends on the correctly chosen angle of inclination of the knife, and the speed depends on the strength of your hand;
- the electric knife machine perfectly sharpens and grinds the knife for the kitchen, hunting or sports. It automatically determines the optimal sharpening angle, used for scissors and screwdrivers. The electric sharpener keeps the knives in good condition for many years, quickly restores even a very dull blade;
- sharpening set provides simple knife sharpening technology. The controlled angle sharpening system is specifically designed to make the blade as sharp as a razor. Each compartment includes a knife clamp with changeable sharpening angle. The standard set includes sharpening stones with handles, the color of which indicates the grain of the stone. Guides for each sharpening stone and a special stone oil for improved sharpening results;
- musat - straightens the cutting edge of the knife and maintains the sharpness of the blade without sharpening. Outwardly it looks like a file. With the help of musats, kitchen knives are straightened, which are constantly in use. If the knife is dull, you can't fix it with musat - you need to sharpen it.
How to sharpen knives correctly
To sharpen knives with a bar, you must:
- wet the whetstone with soapy water (so that the removed metal does not get clogged in the pores) and leave for 20 minutes;
- place the block on a paper towel spread on a cutting board;
- sharpen the knife with smooth movements alternately on each side of its blade;
- on a double-sided sharpening stone, process the knife first on the coarse side (coarse-grained) until a burr appears on the blade - strips of metal along the entire cutting edge, then go to the thin (fine-grained) side;
- sharpen "away from you", pressing on the blade with medium force, passing the knife along the bar with the cutting edge forward;
- run the blade over the bar evenly and carefully.
Knife sharpening angle
The sharpening angle depends on the quality of the blade steel, the hardness, and what you are going to cut with the knife. The angle of sharpening at home is determined independently - take scissors and insert the blade with a sharp point between the blades. Move down slowly, looking at the lamp through the gap in front of the blade. As the gap disappears - remove the knife, apply the protractor to the scissors. With some skill, the angle is determined exactly:
- 10 ° -17 ° - recommended angle for razors and scalpels. Sharp but delicate edge;
- 20 ° -25 ° is a common sharpening angle. Strong and cutting edge works well for kitchen knives;
- 25 ° -30 ° - angle for long-term use of knives without additional sharpening. Suitable for hunting and camping knives;
- 30 ° -40 ° - angle for knives intended for chopping and heavy work: cutting cardboard, wires, hoses, carpets, etc.
Grinding the knife
After sharpening, the blade is sanded in a circular motion with a very fine grain to remove the burrs - then the knife will not dull quickly.
How to sharpen ceramic knives
Decision:
- sharpen a ceramic knife in a specialized workshop and thereby save on the purchase of accessories for sharpening ceramic knives;
- sharpen yourself. You will need a sharpener with a diamond grinding wheel. The machine should work at low speeds, the blade should not be pressed tightly against the grinding wheel. The shape of the cutting edge should be slightly convex. The recommended sharpening angle is 20 ° -25 ° due to the characteristics of the knife material. A smaller sharpening angle will make the blade brittle.
We invite you to consider a wide range of sharpening stones, electric and mechanical knife sharpening machines presented on our website / shop / tochila-dlya-nozhej / and choose the model that interests you.
Note: "Ceramic knives: pros and cons"
Watch the video on the 10 best ways to keep your knife sharp
