How to sharpen knives

The sharpening

1. Musat

This tool is very similar to the file: a long rod of circular cross section, with a notch and a handle. Basically, it is used to edit the knife edge. Piece useful, as it allows to keep the knife in working condition. But if the blade is strongly blunted, musat you not help - the necessary capital sharpening.

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2. mechanical sharpener

Not a bad thing to buy each family. Well suited for sharpening kitchen knives, since it makes it fast and easy. However, the quality is not always happy, and tupyatsya knives just as quickly as sharpening. For a kitchen knife this way good, but no more.

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3. electric pencil sharpener

A great way to quickly and qualitatively with the sharpened knives with any type of blade and scissors and even a screwdriver. The device is capable of two minutes to grind and then grind any blade. It is important that it automatically detects the correct sharpening angle, but we'll talk about this below. Such a thing would cost in the amount of 2 to 50 thousand rubles, depending on the sharpening speed rail systems and power.

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4. Machine with abrasive wheel

It is a professional tool, it can sharpen and grind the blade in the industry. With no experience, to the machine it is better not to climb: the steel is tempered at a certain temperature, so uncontrolled heating of the machine during sharpening can irreparably damage the knife. Leave this way to professionals.

5. Grindstone

Grinding using the grinding stone - one of the most effective ways. This process is difficult, but entertaining. It takes patience and a certain experience with the bar. two stones needed for sharpening: with small and large grains.

There are two types of grinding stones: natural and artificial. All the difference in the amount of grain: natural stones are usually fine, they are used for grinding. And artificial initially do more versatile, with different degrees of grit on the opposite sides of the bar.

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How to sharpen knives

Before proceeding to the process of sharpening, lower grindstone 15 minutes in oil or water. This will prolong the life of the bar, as between the grain will not be hammered steel particles.

Should start sharpening with a coarse stone. It is important to properly position the blade relative to the surface of the bar, because of this depends largely on the outcome. Also important is the correct sharpening angle: experts advise sharpened blade at an angle of 20 degrees, but it may vary depending on the type of blade.

• Professional toque and loin knives required angle of 25 degrees.
• Japanese kitchen knives should be sharpened at an angle of 10-20 degrees.
• For hunting blades are used angle of 30 to 45 degrees. Greater angle requires a greater resistance to blunting.
• For domestic kitchen knives enough angle of 30 degrees.

The rule here is simple: I want to make a sharper knife - reduce the sharpening angle, and for greater resistance to blunting - raise.

It is necessary to sharpen the continuous movements, lifting the handle at a time when the bar reaches the blade bending. This will keep the sharpening angle of the cutting edge. It is important that the movement of the blade is perpendicular to the edge, and the need to press a bit on edge.

Grinding

When completed the basic grinding, polishing takes over. This will require fine-grained stone. Grinding is necessary in order to smooth the surface and remove the burrs. Technique thus remains unchanged.

Output

In theory, it's pretty clear, but in practice the process of sharpening the knife is not the easiest. We'll have to be patient and attentive one awkward movement, and all the work for nothing. The theory - it's great, but not the practice in this matter in any way. Yes, and the process is not cheap, as good whetstone cost money.

If you just need to sharpen knives, without all this fetish, take an electric sharpener. The result will be the same, and more, this method will save your time and nerves.