Over time, even the most high-quality and sharp knife becomes dull. The cutting edge loses its sharpness and the knife needs to be sharpened.

Cutting food with a dull knife is not a pleasant pleasure. You have to apply force, because of which the wear resistance of steel suffers, the edge crumbles and deforms.

Of course, you can turn to professionals. But why these difficulties. If sharpening knives is easy at home. Let’s look at different ways to do this.

Grindstone.

Every house has such a bar. It serves for many years, does not break, but wears unevenly. All due to the fact that it has medium or even fine grain.

Therefore, it is better to use a water grindstone. Examples are SUEHIRO Japan Whetstone, Hatamoto Whetstone with sharpening angle holder, King Whetstone, Hatamoto Whetstone.

The stones correct and undermine the unspoiled cutting edge, restore, shape and correct the blade, perform a fine sharpening, maintain the sharpness of sharpened blades.

The water stone has a natural origin. Before use, the device is soaked in water for several minutes. Abrasive dust, mixing with water, forms a special paste. Blade sharpening is soft, gentle and does not damage hard steel.

Advantages of water stones:

  • uniformity of the grains that make up the bar;
  • optimal ratio of binder, abrasive and pore volume;
  • high efficiency and high-quality cleanliness in surface treatment at any stage of stone wear;
  • perfect condition of the cutting edge of the blade without additional polishing agents

When choosing a stone, they are guided by the following indicators:

  1. Hardness.
  2. The structure of the stone (density and consistency).
  3. No cracks, fractions or any inclusions

Graininess indicators:

90-220: correction of damage to the cutting edge, shape, alignment of chips.

300-400: correction of serious defects, with careless use, leaves scratches on the blade.

300-600: correction of the edge of old, blunt blades, primary sharpening of chef’s knives and axes.

700-1000: optimal sharpening at the initial stage. For Japanese knives, grit above 1000 is more suitable.

3000: pre-sharpening of the blade, sharpening before finishing, sharpening of a thick cutting edge and axes.

5000: finishing of Japanese and European weapons.

8000: finishing polishing of blades of all shapes and sizes.

Grinding stones are chosen according to the size of the blades. The surface area must not be less than the largest blade.

After use, the whetstone is washed, dried and stored in a dry place.

Electric sharpener.

The multifunctional device is easy to operate. For example, the Hatamoto sharpener. Even a beginner can sharpen any knife without any effort. The sharpener is equipped with coarse and fine grinding discs. Sharpening takes place in two stages. The discs rotate perpendicular to the cutting edge. A sharpening angle of 15 degrees is set by the manufacturer. For 2-3 passes, you can achieve the perfect result.

Metal shavings are collected in a special container. The device is suitable for both steel and ceramic knives. The electric sharpener makes it easy to sharpen professional chef’s knives, boning tools, cleavers and more. The device works silently, copes with severely blunt and old blades.

Mechanical sharpener.

For quick daily dressing of kitchen and other knives, TOJIRO and Hatamoto brand manual sharpeners are used.

The grooves of the device are equipped with abrasive tools that are set at a certain angle. Due to this, the desired sharpening angle is observed. You do not need to control this process yourself.

Sharpeners cope with serious damage to the edge and work without electricity and batteries. The knives stay sharp for a long time.

Musat.

Musat is a round or oval metal rod coated with ceramic or diamond.

The product perfectly corrects the blade, does not cut off the metal, which has a beneficial effect on the life of the knife. But metals with high hardness cannot be sharpened with musat. The principle of operation of the device is “knife on knife”. Sharpening takes just a few seconds. It is enough to draw the cutting edge along the knife shaft 3-5 times. Musats are easy to use. It is easy to master sharpening with this tool.

Sharpening knives is an art. But with the choice of the right devices, this science is available to everyone.

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