How to sharpen kitchen knives Sharpening and maintenance of knives the right way

All the knives on the market are basically divided into three kinds according to the function, 1, cutter, slicer, 2, chopper, chopping and cutting dual-use knife, 3, chopper, chopper, chopper, chopper, chopper, chopper, chopper, chopper, chopper, chopper, chopper. No matter how good sharpening method is actually preferred the most important thing is that you use the knife to good grinding easy to grind, otherwise the knife itself is not grinding immovable kind of grinding with a few times and the same is simply useless. So when buying kitchen knives must buy easy to grind wear-resistant and durable this, like the National San Francisco shell steel kitchen knives, this old forged iron kitchen knives, this old kitchen knives using the traditional quenching and forging out of the mouth of the knife hardness and toughness of good sharp easy to grind and durable. On the contrary, stainless steel knives are generally machine stamping out, not after the fire forging knife mouth blunt how to grind after grinding are not sharp.

The three kinds of knives Sharpening method is basically the same, sharpening techniques and strength slightly different.

Before sharpening the knife and sharpening stone are first wet with water, so that when sharpening the knife will not lose the edge.

Sharpening kitchen knives, kitchen knives and sharpening stone to maintain an angle of about 15-20 degrees amplitude, from left to right, first grinding the front side of the most grinding the reverse side, holding the level of pulling back and forth, back and forth across the cycle of fine grinding, pay attention to the strength is not too heavy, cutting kitchen knives and slicing knife knife edge is generally thinner, can not be too much force to be less likely to result in the edge of the knife directly be grinding bias off. From left to right front and back repeatedly grinding a 2-3 times after the most put a little water to moisten the most repeated once, grinding to the knife looks bright white inside the mouth, the knife is well ground, at this time the knife is sharp, must be careful not to use to test the knife, accidentally hurt the hand.

Grinding Chopper Grinding Chopper Knife Knife and Grinding Stone Keep the angle at 25-35 degrees to open the grinding, if the knife is blunt or loss of the first grinding stone can be used to grind the surface of the coarse coarse, the most fine grinding, grinding method is the same, the grinding strength can be slightly more than the grinding of kitchen knives vigorously, the grinding of the knife knife on the mouth of the white on it, the specific to master it.

Grinding machete, chopper, general machete, chopper is mainly used for chopping bone bone food, chopping the bone of the knife mouth will generally be thicker, the knife mouth is too thin can not withstand the strength of the chopping bone, so no matter what the factory to do chopping knife knife mouth will be made thicker, but also to be heavier. Grinding first by rough grinding a little over coarse, the most fine grinding slowly fine grinding, grinding the chopper slightly stronger, the knife mouth and sharpening stone into a 40-50 degree angle grinding, chopping knife knife knife mouth thicker, can be more cross grinding. And grinding the same grinding method, the general standard of knife grinding is to grind the knife knife mouth within the white bright is the sharpest time of the knife.