How to sharpen a kitchen knife video

Question 1: How to Sharpen a Knife to Sharpness Video Tutorial First, use a coarse stone to sharpen the edge, and then use a fine stone to sharpen the edge.

Question 2: How do you sharpen a kitchen knife? Cross-ground with a wider whetstone first open rough after fine grinding grinding grinding knife mouth bright knife mouth extremely sharp

A few characteristics of good kitchen knives:

1, good steel to see if the steel is good, it's very simple directly in the knife body finger finger flick to listen to the sound will know. The sound is crisp and pleasing to the ear, and the sound of the knife must be good steel. On the other hand, knocking like a stone, the steel is definitely not good. In ancient times, there is a sound defense knife so say.

2, look at the mouth of the knife, the mouth of the knife is flat, perfect line, good knife mouth the more sharpened the brighter the sharp and incomparable

3, look at the feel of the knife in the hands of the up and down swinging a good knife does not appear to be the head of the heavy with the feeling of light, the knife is uniform force.

Currently on the market mainly in stainless steel kitchen knife and Guofan deaf and dumb shell steel forged kitchen knife based on the traditional old-fashioned kitchen knife is mainly, generally speaking, stainless steel knife fashionable and beautiful appearance suitable for slicing vegetables slicing these bone chopping is not quite enough, but a long time the mouth of the knife a blunt is very difficult to use. The old kitchen knife appearance on the rough some, but really quite sharp and durable and easy to wear good chopping chopping bone durable performance more Gonghe like to pay attention to practical and good friends. Personally, I think the old kitchen knife is much better than the stainless steel knife, a kitchen knife casually used for a few years, grinding a sharp very

Question 3: How to sharpen a kitchen knife? 40 points kitchen knife as an important tool in the kitchen, in our cooking can not be separated from the help of the kitchen knife, but the kitchen knife will become blunt permanently, cut vegetables are not smooth, then we have to grind the kitchen knife. So how should the knife be sharpened? For many people to sharpen a kitchen knife, so that it becomes as sharp as the original is not an easy thing. Here I will tell you the correct techniques to sharpen a kitchen knife.

For the sake of convenience, we will define the two sides of the knife, the right hand after holding the knife, the thumb contact side for the inner edge, naturally the other side is the outer edge.

How to sharpen a kitchen knife

The first step is to look at the blade to see if it's dull, point it toward your eyes, and angle it at about 30 degrees to your line of sight. If you see a white line on the blade, the knife is dull.

Step 2: Prepare tools such as sharpening stone, water, etc. The choice of sharpening stone should be based on the degree of dullness of the knife, and if the blade line is thicker, you should also prepare a fast and rough sharpening stone to sharpen the knife quickly. Generally we sharpen knives at home, there is no special sharpening stone holder, we can choose to put a towel or thick cloth under the sharpening stone. Here's a tip, before sharpening, we can soak the kitchen knife in salt water for 20 minutes.

Sharpening stone

Step 3: Start sharpening the knife, sprinkle water on the sharpening stone and blade, and put the knife face firmly on the sharpening stone, with the back slightly cocked before pushing and pulling the sharpening. Grind the knife with even force, and then sprinkle water on the surface of the whetstone, the two sides of the knife and the front and back and the middle of the knife to take turns to grind evenly, the only way to keep the knife edge straight and sharp, the knife should be washed with water after grinding, wipe dry.

Step 4: In the grinding of the knife, we have to grind the inner surface of the knife, and then grind the outer surface of the knife. Grinding the inner blade surface, the kitchen knife and sharpening stone at an angle of 3 ° ~ 5 ° (the smaller the inner edge surface, the more energy saving when cutting vegetables). Maintain this angle as you sharpen the knife back and forth. Then sharpen the outer edge so that the knife is at an angle of 5° to 8° to the whetstone (the outer edge ensures that the cut vegetables can be smoothly separated from the knife, but it should not be too large). When sharpening the knife back and forth, keep this angle basically unchanged. This repeated grinding, until the knife edge line is thin enough, no obvious gap on the blade can be.

Vegetable knife

The fifth step, the test knife, which is the first step of the method of the first step of the first step of the knife blade without a white edge on the first, and then you can take a piece of meat or vegetables to try to cut, to see if it meets our needs.

There is another way is that we can use the bottom of the ceramic bowl or casserole to sharpen the knife, this method is suitable for blunt not too serious knife, or temporary emergency use, the best way to use the whetstone is better.

The above content is about how to sharpen the knife method skills, I hope that the above content to help you, a sharp knife can make us more convenient in chopping food, cooking more handy.

Please adopt a pro

Question 4: How to sharpen a stainless steel knife Stainless steel knives have their own special knife sharpener, most of which is to put the knife in a well-designed slot back and forth to grind a can. Of course there are many kinds of knife sharpeners, if it is a good knife, to be a good horse with a good saddle, but also to buy a good knife sharpener, follow the instructions to do, are very good. There is also a kind of sharpening rod, commonly used by meat sellers, the effect is also good, sharpening immediately become faster, but maintain the sharpness of the time is relatively short. Of course, the most traditional sharpening stone can also grind stainless steel knives, but involves a lot of technical issues, such as grinding the angle of the problem, sharpening stone stone thickness of the choice, get it wrong instead of grinding the knife, so if you do not have a little bit of technology, or do not use it for good.

Question 5: How to sharpen the knife to be more durable? The knife sharpening stone should be fine sand.

Question 6: How to sharpen the kitchen knife inside the kitchen, Hello, ah, knife grinding also depends on what you knife to. Like a stainless steel knife, the more you grind the more blunt, how to grind is not sharp.

Generally, the old forged kitchen knives are forged at high temperatures by the fire, and this kind of knife can be sharpened, and it is easy to sharpen.

Sharpening the knife does not say how much skill, grinding more naturally grind good, do important to choose the right knife to choose the right sharpening stone ah.

Question 7: How does the knife seller grind the knife so sharp? The most important thing is not to use only one grinding stone General 6, from coarse to fine 1 Material Preparation:

, oil stone two (a few dollars a piece on the market), 600 mesh waterproof corundum sandpaper 3-5, diameter 20-30CM a small plastic basin.

2, the oil stone fine surface grinding each other to very smooth, according to the width and length of the knife, one of the oil stone with a hacksaw saw a small strip, the width of the small strip should be slightly larger than the width of the knife beveled, the length of the blade length of about 1/4 to 1/5 (the maximum length is not more than 15CM).

3, cut the sandpaper into 5CM square small pieces of spare.

Note: Before using a hacksaw to saw the oil stone will be fully soaked in water for about 30 minutes. Second,

Sanding and notes:

1, pay attention to the order of sanding: the back of the knife, the knife body, the bevel, and finally the blade;

When sanding the knife body and bevel on the table or stool on the level of the knife body on the plastic basin, sanding the blade of the knife body to put a fixed tilt angle. Place the whetstone horizontally for back and forth grinding, and keep water in the basin for ready access.

3. Soak the oil stone and add water to polish. Do not dry grinding, otherwise the blade annealing hardness is reduced, the good knife will be broken;

4, should be placed on the grinding stone on the knife grinding, avoid placing the knife on the grinding stone grinding;

5, with a slight force grinding (finger pressure less than the weight of a new Chinese dictionary), never use too much force, otherwise the grinding of the knife body is not straight. In accordance with these points can ensure that you grind the knife straight into the line;

6, with a whetstone to grind the knife body flat, blade grinding sharp, the initial grinding is complete.

7, the next polishing technique: fold the new sandpaper, soaked in water and then flat on the knife body a little harder to polish the knife body (that is, with a finger gently press the sandpaper along the direction of the knife back and forth sanding). The old sandpaper can not be discarded, the last use of old sandpaper to polish the knife body will be better. Blade polishing should be in a brightly lit place to ensure that the sandpaper is in parallel contact with the blade before gently polishing.

8, grinding should not be in a hurry, I polished the AK47 for 4 weeks, I always look at it again and again and again think before doing it.

Take the AK47 as an example to see how I sharpened the blade:

1, the AK47's blade bevel width of about 2CM, blade length of 23CM, so the sharpening stone small strip width of 3CM, the length of 5CM.

2, in the grinding of the previous I have repeatedly considered, the most difficult to determine how to sharpen the blade, according to the characteristics of the AK47 and the main purpose of the purchase of the knife (field use), and finally the AK47's blade is the most important part. According to the characteristics of the AK47 and the main purpose of my purchase of the knife (field use), the final determination of the blade angle of inclination of 30 degrees (two edge surface angle of 60 degrees). General knife blade less than 25 degrees angle (refers to the angle of the two edges of the surface of the clip angle), can not be rough use, my AK47 polished blade into a 60-degree angle, taking into account the sharpness and durability, as shown in the figure below.

3, the tip of the knife grinding technology. The tip of the knife is very small, but it is extremely important for the knife. I polished the tip of the knife into a shape close to a triangular cone, which achieves the purpose of being sharp and hard.

4, and finally other parts such as the handguard and other polishing modification.

5, the blade after polishing, flat as a mirror bright white as snow (in addition to say a little AK47's rust ability is very strong, polished after the completion of the state has remained bright, even if every day I use cold water to wash) from the AK47's weight, length, and shape, the AK47 can be used as a dagger, can be used as a machete, can be used to do the short sword (if polished, it can be used as a sword of the town house), is very worthy of collection.

The steel of the AK47 is incredibly tough - I've used it to puncture the cap of the thickest can, to chip iron, and to gently cut the corners of marble slabs with no problem. You have to be careful, however, not to cut hard on objects made of stone and concrete (some of these materials are extremely hard, such as sand, which can damage the blade).

Good sharpening techniques make my AK47 amazingly sharp - I've shaved my beard with it and cut paper like tofu.

Finally, here's the rule of thumb:

Nowadays, we buy knives for the field or for fighting, and we prefer knives that are tough, sharp, beautifully styled (or rustic and dignified), and worth carrying around. Once you get a good knife will often not leave the knife, play with it all the time.

The general Internet users to buy a knife more focus on the brand and the hardness of the knife, in fact, this is a wrong point of view. Steel hardness more than 50 are good steel, if the hardness of 56 and hardness of 60 knife cut hard, the degree of damage is basically the same, steel experts believe that the hardness of 56 and hardness of 60 there is no difference. Therefore, a good knife can not be used to cut other steel items (but can be used to deal with ordinary iron items, such as door pins).

The ideal hardness of a good knife is 58. The hardness of our country's three-edged wooden knives (a dozen dollars on the street) is 57, which should be considered high, but is not very durable, mainly because the blade and tip are very thin. So a ...... >>

Question 8: How to sharpen a knife 30 points Sharpening general rules:

1, no matter what kind of knife or what kind of tool (Lansky, Spyder., Grindstone...whatever), the first thing is to sharpen the knife is to grind it to maintain a fixed edge angle of the knife edge, which requires practice, but there is an old hand This requires practice, but there is a tip that veterans know, which is to use a Kiwi pen to blacken the open edge area of the knife before sharpening, and then take it to a few light sharpening strokes to inspect the edge area, if the angle is correct, then the black color will be completely worn off, if not, adjust the angle after observing the Mark area by yourself and memorizing the feeling after you have captured the angle, and then sharpening the knife according to the same feeling. This method is applicable to both new and old hands, because different knives have different angles, and even professional sharpeners may have to adjust the feeling according to the angle of different knives.

Speaking of which, there is a myth that we can all think about, is it necessary to keep the original factory opening angle of every knife? From a collector's point of view, there is no doubt about it. But from a user's point of view, I think it's debatable. I usually follow my own knife habits to change the blade angle, so that the knife can be maximized in the hands of the application, but the premise is still "even if you want to change the blade angle, you still need to keep a fixed angle after the change of the blade angle".

2, when you can fix the angle of the edge when sharpening the knife, start to enter the most critical program: the degree of grinding. Sharpening is a process of thinning out the blade material to create a new sharp edge, so the function of the whetstone is based on this, rough grinding is to carry out the above process to create a sharp edge, fine grinding is to remove the burrs produced in the process of rough grinding, the light is to further strengthen the function of fine grinding. From this, we can see that the key to a good knife grinding in the rough grinding program, if you have been grinding bad, you must start from here and then strengthen.

Generally speaking, if the blade has no corners that need to be trimmed or thinned out, we usually start with a 600 grit grinding stone for rough grinding, and grind according to the key points in 1. Key Point: Sharpen the blade until all edges of the blade on the other side have a burr (or fly) edge. Burrs mean you have really thinned the blade to create a new sharp area because you have reached the edge of the blade with the sharpening surface. At this point, turn the knife over and follow the same procedure until the other side of the blade is burred again (some masters only grind one side of the edge to remove the burrs that is the completion of the sharpening process (Chisel Grind's knives are also the same), and then next time when you sharpen the knife from the other side of the grinding start).

3, if you step 2 is very true, then you have completed 80% of the work of sharpening (at this time, the vertical direction of the hand feel the knife edge has felt very sharp), the rest is to remove the burrs of the work.

To remove the burrs, use a 1000 or 1200 grit whetstone and grind the edge of the burr gently for about ten strokes at medium power (compared to step 2), and then check the surface of the blade, and you should see burrs on the other side of the edge again, but the burrs are a lot smaller than the ones produced in step 2. Turn the blade over and do the same thing for ten more strokes, then turn it over. Next, with very little force (almost the weight of the knife itself), raise the blade slightly (within 5 degrees), lightly sharpen three or four strokes, then turn the blade over and sharpen three or four more strokes in the same manner.

The process described above is just a general rule, and individuals can add or subtract according to their habits or different types of knives and steels, but the program is probably like this. If you're still not happy with the sharpening (which is unlikely), start again with step 2, and make sure you get a burr before moving on to the next step.

4, the next is the process of hacking, light is to use leather (or cloth wheel ... etc.) plus abrasive particles, the knife edge into a mirror (on the sharpness of the degree of personal opinion is not a great impact on the la), but the essentials and the aforementioned sharpening essentials are not quite the same, it is to the back of the knife to travel forward to the way to slightly raise the edge angle of the implementation (because of the light also have to go to the effect of micro-fringe). It should be noted that not all knives need to light, general cutting rope, paper and other pull cutting (slice) way of the knife blade is best to keep some serrated will be better, and to pressure cutting (push out, such as peeling apples, shaving, etc.) way of use of the knife blade, the effect of light after the first-class great. Please make your own decision according to your needs. (Note: Hisaki TAKANA has suggested in "The Wonderful Use of Survival Knives" that a single bevel knife should be pushed out and a double bevel knife should be pulled out. This is similar to the above principle, because usually the knives to be lighted have a small edge angle and are cut by pushing or pressing the force (e.g., peeling).

Question 9: How to sharpen a hog knife:

1.1, first observe the blade of the knife: turn the blade toward your eyes, so that the surface of the knife and the line of sight at an angle of ≈ 30°. You will see an arc in the blade - a white line of the blade that indicates the knife is dull.

1.2, Prepare a sharpening stone:Always prepare a fine sharpening stone. If the blade line is thick, also prepare a fast rough sharpening stone, used to quickly sharpen the knife. If you don't have a fixed sharpening stand, you can find a piece of thick cloth (towel type) to put under the sharpening stone. Pour some water on the whetstone.

Second, start sharpening the knife (the edge line of the knife is thicker, for example):

2.1, first grind the inner edge. Make the knife and sharpening stone at an angle of 3 ° ~ 5 ° (the smaller the inner edge surface, the more energy saving when cutting vegetables). Keep this angle essentially constant as you sharpen the knife back and forth. Every few dozen sharpenings, observe the knife edge according to 1.1 until the edge line is very small. If you continue to sharpen the knife, it will make the blade curled, the knife edge line increased.

2.2, then grind the outer edge surface. Make the chopper and the sharpening stone at an angle of 5 ° ~ 8 ° (the outer edge surface to ensure that the cut off vegetables can be smoothly separated from the chopper, but it should not be too large). Keep this angle essentially constant as you sharpen the knife back and forth. Every few dozen sharpening strokes, observe the knife edge as in 1.1 until the line of the blade is very small. If you continue to grind the knife, it will make the blade curled, the knife edge line increased.

2.3, Fine grinding. Change to a fine sharpening stone. Follow the steps in 2.1 and 2.2 to sharpen the knife. Sharpen the knife until the following results are achieved:

A There is no sign of rough grinding on the edge. The edge is bright.

B Touch the knife blade with your hand along the edge surface, and the blade is not curled (not curled mouth).

C Observe the knife blade as in 1.1 until the line of the blade is so small that the blade is almost invisible.