How to sharpen a knife without a blade? How soon?

Sharpening a knife is troublesome, so you must be patient.

First, you need to buy a grindstone. I recommend double-sided oilstone, which is divided into crude oil and fine oil. Then buy a natural whetstone, commonly known as bluestone or talc.

First, grind the blade into a prototype with a coarse oilstone, and then grind it with a fine oilstone to sharpen it a little. The blade here is a little bumpy. It's time for Qingshi to come out. (Wet grinding for both thicknesses) Before grinding with bluestone, the bluestone should be soaked in water for 15 minutes. When grinding, the knife makes a 45-degree angle with the stone. Don't wash away the grinded slurry, as long as the blade is rounded and no scratches can be seen.

Finally, I tried the knife and all I got was chopping wood. If the blade doesn't break, that's good. It's best not to grind with an angle grinder. Because the blade will soften when heated.

If you want to make the blade look good. You can also sharpen your knife with bluestone, and you will know what is introverted.

When the knife is burning, the iron or steel on the surface will be oxidized or contain high carbon content, which will become brittle. As the saying goes, sharpening the knife is not a mistake for the woodcutter, that is, grinding these off at the knife edge to expose the steel part, which will be sharper. There are two ways of manual and machine cutting, and manual cutting is sharper.