How to maintain the knife?

The knife must be kept sharp, so as not to make it rust and dull, so as to cut out dishes with neat shapes and sharp incisions, and avoid the situation that materials are connected because of incomplete cutting.

① General maintenance after use: After the tool is used, wipe off the grease and moisture on the tool with a clean rag, especially after cutting salty or sticky materials, such as pickles, lotus roots, water chestnut, etc., tannin adheres to both sides of the tool, which is easy to cause oxidation and make the surface of the tool black. Therefore, after use, be sure to rinse it with clean water and hang it on the tool rest, and be careful not to make the blade contact with hard objects to avoid damaging the blade.

② Sharpening method: There are two sharpening tools: sharpening stone and sharpening brick. The former is sandstone with rough texture, and it is inevitable to damage the blade when sharpening with a rough whetstone. The latter is a sand brick product, which is fine in texture, easy to sharpen and does not hurt the blade. However, when a new blade is put on, or when there is a gap in the blade, you can first sharpen the tip with a coarse oilstone and then grind it with a fine oilstone brick. Millstones and bricks have their own uses and are absolutely indispensable necessities in the family kitchen.

When sharpening a knife, you should be familiar with the essentials of sharpening it. The times of grinding the edge on both sides should be equal, and the front, middle and rear parts of the edge should be evenly ground, so as to keep the edge straight and sharp.