How to sharpen knives
The kitchen in the life of each person plays one of thethe main roles. As they say: a person is what he is, so cooking in your favorite kitchen should certainly be a pleasure. Any housewife knows that the pledge of a well-cooked dish is its correct cutting, after which the product will have a decent appearance, rather than resemble some mess. In this regard, in the kitchen should always be present knives with a sharp blade, which directly depends on how to properly sharpen the knives.
Before you learn how to properly sharpen knives,It is necessary to have information about which knives do not need sharpening. To similar objects of kitchen utensils first of all knives with a special covering which is put on a cutting part concern. The material of this coating is heavy-duty and, thanks to it, the knife self-sharpens at the time when something is cut into it. Thus, this type of knife from grinding will only suffer, since in the process it can lose its hardmetallic layer. Also, knives that do not require sharpening include models with a ceramic blade. They are never dull and hardness is almost the best. Quite popular today are knives with an edge in the form of small denticles. They are made of very hard steel, which greatly complicates their sharpening.
Learn how to properly sharpen knives at allnot difficult. First of all, you need to acquire the necessary devices. They come in two varieties: for straightening and for sharpening. Fixtures designed for straightening knives, most often consist of several disks made of steel or ceramics, which are partly nested into each other. Thus, the blade, which is inserted into the hole between the discs, assumes the maximum correct angle. The advantage of such devices is that they are safe and do not require special skills to use them. Also, when fixing the knives, you can not do without the so-called mussata. This is a steel or ceramic rod, reminiscent of a round file with an axial direction of the grooves.
No matter how much the knife is corrected, the time will come,when you need to sharpen it. In this situation, it is simply impossible to do without grindstone, because it is the most important tool for bringing the knife blade into a suitable condition. Such adaptations, depending on the degree of granularity, are classified into coarse, medium and thin stones. The first have large grains, the sizes of which are clearly visible. Such bars are excellent tools for returning the spent corner to the correct state, as well as restoring the shape of the blade. Grinding stones with an average degree of granularity, as a rule, are used only for the restoration of the edge. Thin bars usually consist of electrocorundum or aluminum oxide. Such tools serve for finishing the blade, and are also often used for straightening. When choosing a particular bar, it is always necessary to remember that the larger the size, the more convenient it will be to use it later. Sometimes, in the absence of any of the possible sharpening stones, it becomes necessary to sharpen the knife. In this case, you can put sandpaper into the business, but only if it is water resistant. Before starting work, it should be well strengthened on a firm, level surface.
Before properly sharpening knives, theirmust be prepared for the process. To do this, this item should be thoroughly washed and well dried. Kitchen knives can be perfectly fine, using a medium-grained stone. Moving forward the cutting edge, moving it from the handle to the point, it is necessary to adhere to a constant angle. Some experts, recommending how to properly sharpen knives, say that each side should be handled separately. Others, on the contrary, advise alternately sharpen both sides.
Unfortunately, the knowledge of how to properly sharpenknives, few. You still have to constantly improve your skills. Many know how to sharpen knives with a bar only theoretically, and when they get down to business, they start to act absolutely wrong. In this case, it is best to turn to a professional.
