Every day, when cooking, we use a kitchen appliance such as a knife. It is needed even with such a trivial operation as slicing sandwiches. Surely every owner and hostess knows how badly cut blunt knives. This is a problem that everyone can face. Of course, you should not run to the store to buy a new one, because you can imprison the old one. But not so simple. This operation has many nuances. How to sharpen a knife? Consider in our article today.
Choose material
A grindstone is usually used as a sharpening tool. This is a classic material that has been used since the days of the USSR. The method is very cheap, while quite effective. But for the result to really please, but not upset, you need to know how to sharpen the knife with a bar correctly. Also note that the operation can be done with a sharpener or musat. But about these tools a little later.
How to choose a bar? When choosing, length is important. It should be no shorter than the knife blade itself. Ideally, one and a half to two times longer than it. The shape and width of the tool do not matter. The main thing is that the tool should not have chips, cracks or other damage. Universal bars are sold in stores, as well as stones with different grain sizes (usually they have two working sides). For the best effect, it is recommended to take a two-way option.
Nuances
The main factor when processing knives is the angle of sharpening. It should be the same when the edge slides along the bar. The movements themselves should not be made abruptly. They should be smooth, without pressure. Previously, the knife is soaked in soapy water. At the end of the operation, the blade should be moistened in water. This is necessary so that the accumulated suspension leaves the cutting edge of our tool.
Getting to work
If the work is done for the first time, it is better to practice lightly on the knife, which is not a pity to spoil. This is especially true for sharpening expensive tools. Well, let's get to work. How to sharpen a knife at home? First, rinse the bar with water, and then treat it with a sponge (the one that is intended for washing dishes will do).
After that, we set the stone on a wooden board so that it does not slip on the surface, we additionally put a towel under the tool. You can put the bar on either side - at an angle of 14 degrees or perpendicular to yourself. This will not affect the quality of work. How to sharpen knives further? Now we determine the angle of sharpening and fix the position of our knife. How to choose the right option? The larger the angle, the more the blade will retain its sharpness. But such a tool will be more blunt compared to that which is sharpened at a small angle. However, the latter will become duller faster, although it will be sharper.
If this is a universal kitchen knife, it is worth choosing an angle of 45 degrees. If it is a tool for cutting meat or fish, this parameter can be reduced by 15 degrees. Next, this angle must be divided by 2. This will be the value that should be between the surface of the stone and the blade. So, we fix the knife at an angle of 22.5 degrees (or 15 for meat tools) across from the bar. The top edge of the handle should be above the bottom of the stone. Hold the bar with one hand, the knife with the other. We begin to glide over the stone with uniform effort. It is important not to change the angle of the blade when sharpening.
The cutting edge of the knife that slides over the stone should be perpendicular to the direction of movement. As for the pressure effort, don't overdo it. You can not give slack, but you can not put too much pressure on the knife. How to understand that the tool is sharpened? This can be judged by the presence of barbs. If those appeared on the edge of the knife, then it is sharpened to the maximum. Further processing of such a tool makes no sense. Now we turn the handle over and perform the same operation on the second part of the blade.
note
During sharpening, metal dust may form on the surface of the tool. Its presence is optional when performing these works. Dust will interfere with sharpening, so periodically rinse part of the blade with water. So the process will be faster and more efficient.
Pencil sharpener
There is one more way. You can sharpen the knife using a special tool. Its advantage is that during sharpening part of the metal is removed simultaneously from both sides. There is no need to turn the knife over on the other side after processing. Everything happens fast enough. Sharpeners usually have a V-shaped knife. Such devices are equipped with a vacuum suction cup at the bottom. How to sharpen knives with this tool? We attach the device on the suction cup to the table (it is important that it is clean) and prepare the blade. Set the end of the knife perpendicular to the V-shaped recess and pull the handle towards the handle. This operation must be repeated about five to seven times. Sharpen until the blade becomes sharp.
There are roller type devices. Such knives are a little different. You need to install the end of the knife into the roller and pull it towards you. The roller itself will rotate relative to the blade. You do not need to make much effort to pull the knife toward you, as is the case with a V-shaped knife. But roller devices are much more expensive than analogues. Although they are significantly more convenient to use.
Musat
This is another tool with which you can return the knife to its former sharpness. Musat is a ceramic or steel rod, over which a diamond coating is applied. Outwardly, it looks like a file.
How to grind knives with musat? To do this, we need a wooden board. We set it on the table. On top of the plank, we put the musat itself in an upright position. Then we take the knife in our hands (it is important that it does not have any dirt) and set the end of the blade in the upper part of the file at an angle of 22 and a half degrees. Then we make smooth downward movements. With a decrease in the height of the knife, you should change the position of the blade itself relative to the waste. If at first the end of the tool touches it, then in the end, the nose of the knife should touch it. The effort must be made small, but very light movements do not make sense. Pressure is the same as when using a bar or sharpener.
How to sharpen a ceramic knife with your own hands?
This is a special type of tool that requires proper care. Such knives are practically not dull. But if the tool has lost its cutting properties, they can be returned using a diamond sharpener. It must be specifically designed for ceramic knives. You should not choose cheap options. The material of the knife is quite dense, so such tools will simply be ineffective. Among high-quality manufacturers, reviews are noted by Kyocera. But it is worth remembering that even a good sharpener will take you a lot of time to achieve the desired result. As in the case with conventional sharpeners, diamond can be produced with roller or V-shaped points. But it’s better to choose the first type. So, how to sharpen a ceramic knife at home? To do this, install the device on a flat surface, fix it. We take out the knife, clean it of dirt and put the tool into the groove of the roller with the end. Then we press it down and pull it towards ourselves. The blade must go all the way, from end to spout. In this case, you cannot change the pressure force. This operation must be repeated until the knife reaches the desired sharpness. Wet it periodically in water to prevent dust on the work surface. It will interfere with our sharpening.
Please note that there are two types of ceramic knives: Asian and European. Each has its own sharpening angle. In the first case, it is 15 degrees, in the second - 20. When buying a sharpener, check with the seller this point. If the knife is Asian, then the device should be of the same type.
We use the machine
If you have an electric machine, you can also sharpen it with it. But this requires a special circle. For ordinary knives - with a surface like a bar, for ceramic - with diamond coating. So, how to sharpen a knife on a machine? We start it and substitute the knife at an angle relative to the circle.
The angle is 22.5 centimeters. Then draw along the edge of the circle from start to finish. However, the effort should be small, since the rotation speed is high and you can simply cut off the edge of the tool. It is enough to spend a couple of times in a circle to successfully sharpen the blade. Then go to the second edge of the knife. We hone it in the same way. Wet the surface of the instrument periodically with water.
Conclusion
So, we figured out how to sharpen home knives. As you can see, there are several ways to do this. But in order to please the result, it is worth considering the angle of sharpening and not be lazy to rinse the blade with water.