Kitchen in the life of every person plays one of the main roles. As the saying goes: a person is what he is, so cooking in your favorite kitchen should certainly give pleasure. Any housewife knows that the key to a well-prepared dish is its proper slicing, after which the product will have a decent look, and not remind some kind of mess. In this regard, knives with a sharp blade should always be present in the kitchen, which directly depends on how to properly sharpen the knives.
Before you know how to sharpen knives correctly, you need to have information about which knives do not need sharpening. These items of kitchen utensils primarily include knives with a special coating that is applied to the cutting part. The material of this coating is heavy-duty and, thanks to it, the knife is self-sharpening at the time when something is being cut. Thus, this type of knives will only suffer from sharpening, since in the process it may lose its hard metal layer. Also, knives that do not require sharpening include models with a ceramic blade. They are never dull and are practically the best in hardness. Knives with an edge in the form of small cloves have become quite popular today. They are made of very hard steel, which greatly complicates their sharpening.
Learning how to sharpen knives correctly is not at all difficult. First of all, you need to get the right equipment. They come in two varieties: for editing and for sharpening. Devices designed for straightening knives most often consist of several disks made of steel or ceramic, which are partially nested. Thus, the blade that is inserted into the hole between the discs takes the most correct angle. The advantage of such devices is that they are safe and do not require special skills to use them. Also, when correcting knives, one cannot do without the so-called mussat. This is a steel or ceramic rod resembling a round file with the axial direction of the grooves.
No matter how much the knife is fixed, the time will come when its sharpening is required. In this situation, it is simply impossible to do without a grindstone, because it is the most important tool for bringing a knife blade into a suitable condition. Such devices, depending on the degree of granularity, are classified into coarse, medium and thin stones. The first have large grains, the dimensions of which are clearly visible. Such bars are excellent tools for returning the machined corner to the correct state, as well as restoring the shape of the blade. Sharpening stones with an average degree of granularity, as a rule, are used only for edge restoration. Thin bars most often consist of electrocorundum or aluminum oxide. Such tools serve for finishing the blade, and are often used for dressing. When choosing one or another bar, it is always necessary to remember that the larger its size, the more convenient it will be used later. Sometimes in the absence of any of the possible grindstones, it becomes necessary to sharpen the knife. In this case, you can put sandpaper in the case , but only if it is waterproof. Before starting work, it should be well fixed on a solid, level surface.
Before sharpening knives correctly, they must be prepared for the process. To do this, this item should be washed thoroughly and dried well. Kitchen knives can be perfectly ground using a medium-sized stone. When moving forward with the cutting edge, shifting it from the handle to the tip, it is imperative to maintain a constant angle. Some experts, recommending how to sharpen knives correctly, say that each side should be processed separately. Others, on the contrary, advise alternately sharpening both sides.
Unfortunately, knowledge on how to sharpen knives correctly is not enough. You should still constantly improve your skills. Many people know how to sharpen knives with a bar only theoretically, and when they get down to business, they begin to act completely incorrectly. In this case, it is best to contact a professional.