Any housewife, and even more so a cook knows that without a good knife, cooking turns into a rather tiring event. Well, a sharp, well sharpened knife in the kitchen - as the first assistant on the ship, a sharp knife work is much more convenient, faster and safer. Yes, yes, safer, because even the most stupid knife is quite sharp in order to harm the person if the blade is rapping (and so often happens when working with a blunt blade). However, the correct sharpening knives is not such a simple, for good sharpening it is required: first, good knifeSecondly, a high-quality grinding tool, thirdly, a fair share of patience. In this article, we will tell you about how to sharpen knives and what tools and devices today are used for this.

1. Knife

Well, let's in order - first about the very knife. Whatever the corporate and high-quality, sooner or later, he still fills, and as practice shows, only very few of the owners know how to get a knife correctly. How to check the sharpness of the blade? Can you be easily able to cut the hemp rope in one way, folded fourwise? Or shave the hairs from the forearm? Not? So, it is not so acute.

It is known that steel has such an indicator as hardness. Optimal steel hardness for the knife must be within from 45 to 60 HRC, soft steel will be easily frozen, and solid - crumble. The angle of inclination of the knife depends on the hardness - the harder blade, the greater the sharpening angle should be. Hardness can be checked at home - take a feet and spend it along the blade if it slides freely with a light nage, and with a strong slightly clings the surface, it means that the hardness is good. Well, as for the quality of the manufacture of the blade, determine it "on the eye", unfortunately, will not work, because It does not depend on the characteristics of the feedstock, but from the manufacturer's manufacturing and conscientious technology.

2. Grinding tool

Choose a good grinding tool in fact it turns out more difficult than the knife. The modern market can offer a lot of tools and means for sharpening, grinding and editing of the blade - bars, musatas, grinding belts, mechanical and electronic sharpeners, etc., and the sharpening knives with the help of each of these funds has its own characteristics. Please note that a professional tool is worth a lot, and in this case it is not worth it, the low-quality bar will not give that level of sharpening, and even more so - the bad bar can spoil the knife.

Despite all the variety of tools suitable for domestic use, a really good result can be obtained only with the help of professional grinding bars or electricoids.

3. Patience

Keep in mind that for a good sharpening of any blade on a grinding bar need at least half an hour - Well, the sharpening of a long wrought knife with the removal of an ideal geometric shape can occupy and all 30 hours. So you should prepare yourself for this in advance.

How to sharpen a knife

Well, finally, how to point the knives correctly. Sharpening begins with gross bar and continue until the burdens appear on the blades - the metal strip from the very edge along the entire cutting edge. After that, they change the bar on another, with smaller grain, if any.

It is best to place a grinding bar on a fixed surface (for example, on the table), it will allow to obtain more control over the process, while the grinding stone follows something to prevent the appearance of scratches. The longer the bar, the better (optimally - in one and a half or two times longer than the blade). Start the passage with a knife for the cutting edge forward, while the direction of movement should be as close as possible to perpendicular relative to the edge (see Figure).

It is important to keep the corner closest to 90 °, this will ensure the uniformity of sharpening along the entire length of the blade and give it good cutting properties. The angle between the plane of the blade and the working surface of the bar should be 20-25 °, Try to keep the corner permanent during sharpening - for this you need to slightly raise the handle, reaching the place where the blade blade bended. An angle may be different (for example, blades intended for cutting, accurate at a large angle) - it is important that this angle does not change.

Having reached the end of the bar, you must simultaneously reach the tipsAt the same time, make sure that the blade does not break, otherwise scratch the side surface. The movement described must be repeated many times for both sides of the blade. You do not need to strongly pressed on the bar, trying to speed up the work - you will not achieve anything, sharpening a knife will not accelerate, but you lose exactly. Cut the blade on the bar evenly and neatly, try not to change the angle - and note that one careless movement can send all the works by Nammark! In order to work out this skill, you will need to be molded not one knife - the ability will come only with practice.

Grinding knife

Now you know how to sharpen a knife, however, it is not all - after sharpening the blade must be pasted, otherwise the sharpness will not be preserved for a long time. Grind the blade in order to remove the burr - it gives sharpening the durability, forming surfaces should be perfectly smooth. At the same time, the movements remain the same, that is only a block for grinding chosen with very small grain.

Output

In practice, sharpening the knife turns out to be quite difficult. Professional sharpening knives requires considerable patience and attentiveness - one careless movement can spoil all the work. Theoretical knowledge on how to correctly sharpen the knife, not enough, the real skill comes only with practice. In addition, this occupation is not cheap, good bars are considerable money, and poor-quality bars will not allow to achieve the desired level of acute. An alternative to this is the use of electric feverThese devices allow to obtain high quality sharpening and keep the cutting properties of the blade for a long time. Of course, there are no electrical coils for more bars, however, it allows you to avoid the tiring process of sharpening, besides the price of the price remains open, because The cumulative value of several bars with different graininess may eventually exceed the cost of the electrical apparatus. The use of electrical cutters will save your efforts, precious time and nerves, and at the same time will allow you to keep knives in excellent condition for long years!

It was considered an important skill of any man. After all, success in hunting and other complex cases depended on the quality of this work. Knives were used almost everywhere: from the extraction and processing of food, animal skins to interpersonal wars and defending the territory.

Due to the fact that the knife is practically the essential necessity in the kitchen, it is very quickly blinking and requires sharpening.

To date, the knives are not used as serious, but the latitude of their application has not lost its range. They still remain the same tools in the kitchen in the process of processing and cooking, for the repair of various products, and more for art.

Choosing a knife blade and evaluation of its quality

With a good sharpening, the knife will last you for a very long time, without requiring additional decreasing blade. But still the duration of the operation of the tool will still depend on the quality of the knife itself, and in particular, from the material from which the blade is made.

Today the market produces many different knives. Moreover, many manufacturers consider their products universal and almost eternal. But advertising always does its to increase demand for goods. Therefore, it is more reasonable to learn at least minimal criteria for the selection of the blade of the knife and the timely selection of the material for sharpening specifically.

Depending on the increase in the size of the knife, the material should be thicker and stronger.

1. The larger the knife in size, the thicker should be his blade. In this case, the main thickness looks not at the sharpened, but at the top stupid side. Everything should be proportionally here. A very big knife should not have too thin blades even on the cutting part, while the little knife will be subtle by itself, and the blade will have a hardly noticeable eye thickness.
2. Accordingly, the larger the knife, the more severe steel it is made. Therefore, it will be necessary to sharpen it more carefully and long. The largest cutters are encouraged exclusively on diamond disks either on the most powerful electric coils, since the use of stone in this case is useless.
3. When buying a knife, be sure to check its degree of flexibility. A good blade will not bended at all. But if the knife is very thin and still has a nutritional property, it is important that the blade immediately becomes in its former place. That is, non-returning deformation is a sign of very poor quality of the material itself.

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Sharpening by grinding stone

For high-quality sharpening knives, you can quite bypass with a special grinding stone.

There are quite many methods of sharpening knives. The choice of a certain method largely depends on the readiness to spend its means and time, and from the scope of the specific Knife. Therefore, to begin with, consider the most inexpensive and distributed method has long been sharpening a special stone. And then we will briefly stop at sharpening by the mechanical way.

There are two main types of sharpening stones: artificial and natural. Artificial stone has a large fraction, it is more and size. In modern artificial materials of this species, one side is usually less aggressive, and the other has larger grains, which makes a stone suitable for sharpening even large and highly blotted devices.

Natural stone for sharpening is somewhat cheaper, and it has a fine-grained structure on both sides. Therefore, it is more appropriate to sharpen it for sharpening not too stupid knives and to maintain from time to the time of sharpness of blades with soft metal.

Before starting the knife sharpening, the grinding stone should be lubricated with vegetable oil.

Now proceed to sharpening. But first you need a stone, whatever it is, lubricate with oil. You can use a small amount of ordinary sunflower oil for this. It is necessary to miss all the blocks from all sides, after which it is for about 7-10 minutes for approximately 7-10 minutes. This will make small particles less vulnerable to clogging microscopic metal pieces from a knife during sharpening. Consequently, the stone will serve you much longer.

You can proceed to the main process. The drainage is made in two stages: first the rough side, and then softer. This applies directly to bilateral artificial stones. The knife must be wired from dust and applied to the stone as follows, while with the force leading the blade in the specified direction.

The aggressive part of the grinding stone will make it possible to quickly remove the base layer of metal with the knife. At the same time it is necessary to take into account that try to keep the knife preferably at an angle of about 20-25 °. This figure is considered optimal for fast and high-quality sharpening. However, given the fact that the knives today are very different in their forms, it is too biased not to relate to this recommendation, and approach work creatively.

During sharpening, you need to try to make smooth movements, sufficiently pressing on the blade. Approaching the edge, the blade is recommended slightly raise, due to which the sharpening will be better. In this case, observe the perpendicularity of the movement relative to the cutting part of the knife.

To sharpen the knife on the aggressive side of the stone, it is necessary thoroughly, periodically checking the opposite side of the blade. The main sharpening is familiar to the fact that the main sharpening is completed, it will be the presence of small jar on the tip of the blade.

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But today, far from everyone wants to draw knives with the help of a stone, no matter how good it is. Therefore, use an electric sharpener for this purpose. It usually applies in large enterprises for the manufacture of instruments and various metallic materials, as well as in metallurgical workshops.

To sharpen the knife on the electrical coil is much easier and faster. It does not make sense too sharp attention at the corners during the holding of the tool, since modern electric sharpeners are able to independently adjust the degree of slope. Knowing that the process is on the sharpener much faster, consider several important points:

1. For sharpening a knife, which will serve as a tool exclusively for cutting food, it is enough to sharpen the knife for about 5 minutes (this is if it is almost stupid at all). The angle of inclination can be minimal.
2. If you wish to achieve the maximum sharpness of the blade, it is important to accurate one side until brightly pronounced burrs appear. When they become well noticeable, turn the knife to the other side and continue sharpening until the burrs will be removed, and the blade will not become very thin.
3. As adjusting knives after using an electric sharpener, it is best to use a diamond disk. It is in the fastest time and highly remotely remove small jar, making the tool almost perfect for work.
4. If you want to update the blade on the sharpener, then for this specialists recommend using the standard circles of the Ebk brand white color. Their advantage is that they do not overtake the edges, making the process as delicate as possible.
5. When using an electric sharpener, it is important to adjust its speed correctly. An optimal digit is approximately 1.5 thousand revolutions per minute. This is the average value at which you will always have time to notice how sharpness is sharpened, so as not to spoil the material of the knife.
6. An important point in electric sharpening is timely edge cooling. The more often it will be cooled, the less likelihood of the blade burning. Do not be afraid that with an intense process, the material acquires a purple shade. With proper and frequent cooling, it is even compensated.

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Select angle when sharpening like a knife

Special attention deserves consideration of the process of sharpening professional expensive knives, as well as individual blades. As they come different species, Consider the basic rules and tips of the sharpening, just based on these types of tools:

1. Knives for processing carcass meat It is recommended to sharpen at an angle of 25 °, and tactical tools are from 25 to 30 °.
2. For sharpening professional hunting knives, it is necessary to observe an angle of 35-40 °.
3. If you go to hunt quite often, the coaching angle must be increased to 45 ° - so the knife will serve you with a sharp much longer than the usual term.
4. Special attention deserves work on the blades of reusable knives of a dangerous razor. At the same time, it is necessary to follow the minimum corner of the blade during sharpening - about 10 °.

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Final sharpening methods (finishing)

After that, it is necessary to finish sharpening. For this, the fine-grained side of the sharpener is used. The process of removal of jar and giving the knife of the final degree of acutely called the adjustment. The adjustment of the less aggressive side is carried out according to the same rules as the coarse-grain. After that, the knife is considered sharpened.

Some alternative ways of final sharpening deserve separate attention (finishing). As a rule, they are used when they need a special tool sharpness. Therefore, it is advisable to consider the most inexpensive alternative methods of adjustment in more detail.

For sharpening a knife, you can use a small piece of genuine leather.

1. Use a small piece of genuine leather. Oddly enough, this material is able to sharpen the blade very well. It is advisable to remove the jar before it takes off a fine-grained stone, then proceed to processing. First, a piece of leather is rubbed from dust and processed by a thin layer of a special paste of the GOI type. Then you need to wait 5-7 minutes until the paste penetrates into the pores of the skin, and start working. Fit this method is made according to the principle of "from grain" - that is, the blade of the knife must be kept while working on itself, and moving on the skin in the same way. It is important to turn the blade slightly to the side so that the sharpening happens to be diagonally. So the effect will be much better.
2. Musat began greatly popular for knotted knives. This is a twist of steel, on which there are several longitudinal grooves. Make the knife on it is not like on a belt or stone. In this case, the knife remains real estate, while Musat itself leads along the blade. The same good effect, like a piece of leather, you will not reach, but slightly push the knife, which is important.
3. A good effect for adjusting knives gives ceramics. It is used for this purpose the most ordinary cheap tableware - a cup or a plate that you do not need in the farm. Instead, it is better to take a piece of ceramics separately, which you will always use this appointment. The sharpening is made similarly to the process as on a grinding stone. Only chosen is precisely not smooth, but a rough surface (usually focused on the outside of the bottom of the sudine). Otherwise, nothing will happen.

Every cook and housewife knows how important the sharpening knives is. Using not sharpened kitchen device is very uncomfortable. Such a device does not cut, but simply tear products. Due to the effects of food particles, moisture and air, the material from which the tool is manufactured is subject to gradual destruction. Sharpening the knife is periodically needed even if the use of modern ceramic options. Such instruments simply remain sharp longer, but gradually lose their properties, after which you have to know how to sharpen ceramic knives correctly.

Sharpening such tools at home is easy. Before starting the procedure, you need to know what this device can be made sharp.

This items can be used:

• grinding bars;
• musat (steel or ceramic);
• mechanical or electrical sharpener;
• machine for sharpening.

The simplest device are bars for sharpening knives. From a long time, the metal sharpened with a stone. Such adaptations are sold in household stores and outlets specializing in the sale of similar tools. They can have different sizes and grain. If a person does not know how to make a ceramic knife, then a grinding bar can also be used. The surface of the tool should not have a surrounding and fragments. Such defects may damage the surface of the blade. The correct sharpening of the tools involves the selection of the grain and density of the bar for hardness and the type of material from which the tool is made. However B. living conditions Enough and one bar. The cost of a good bar can make tens of dollars. Professional sharpening is carried out using at least two bars. Moreover, one of them is carried out by sharpening, and the second timber is designed for grinding. This approach is characteristic of professional sharpening. Domestic tools are much cheaper and are easily accessible. Their capabilities are quite enough for domestic use.

The device called Musat is a rod made of steel or ceramics. This tool is specially adapted for sharpening of the knives. Used to edit the external edge of the tool. When using this device, the blade does not sharpen. The device is used to maintain sharpness without sharpening.

It is impossible to sharpen kitchen knife Musatom, if he has already lost his sharpness. In such a situation, you will need a timber or other fixture. If you need to know how to sharpen a ceramic knife at home, you can use a core from ceramics to maintain the sharpness of the blade. In such a situation, the sharpening will not need. Musaty is sold at any tool store. Such an adaptation is sold as in the form of a simple steel or ceramic stick, the surface of which resembles a file, or with the attached handle. Good and convenient to sharpen the knife, if there is a handle, because it is much easier to carry out manipulations with the instrument, but the first option is much cheaper due to the simplicity of the design.

Mechanical and electrical sharpeners have a specialized mechanism for sharpening knives. Mechanical models are powered by manually, and electrical sharpeners have a drive that leads mechanism. The devices have a very simple sharpening mechanism. The design of the sharpener consists of two disks forming the groove. They are the exact blade of the cutting tool. Such devices have a low cost, and you can buy them in any economic store. Easy to use made simple devices very popular. They can be made in just a few seconds the knife at home. You can make ceramic knives or steel blade. The main disadvantage of using the sharpener lies in the fact that the blade will maintain the sharpness for a short time. Gradually, the procedure will need to be carried out more and more. But if you need to know how to quickly put this tool, the use of a specialized mechanism will become an excellent option.

The use of a specialized machine for sharpening is characteristic of professional workshops. If you need to put the tool correctly, the use of the emery machine will become an excellent option. The design of the device consists of two rotating granular disks. In fact, this is a major analogue of an electric sharpener.

It is possible to cut the kitchen knife on the machine quickly and efficiently, but the equipment is available only in professional workshops and is expensive. For sharpening ceramic knives at home the equipment does not fit.

Being inventive, you can sharpen a tool in household conditions at all without tools. ABOUT possible methods Readers will be able to learn more.

For people who do not know how to put the knife, appropriate paid services are available. Many people decide to go in a simple way, paying money for sharpening the instrument. The procedure is quite simple. Learn to sharpen knives at home can each. There are several methods of sharpening using different devices often used in everyday life. In almost any dwelling there is an item that can be high and safely sharpened tool. Readers will be able to find out how to get a knife to cool at home.

Having a passing tool, you can proceed to the sharpening tool procedure. It is easy to sharpen this tool, but you need to do everything carefully and without a rush, because sharp actions can cause the appearance of defects on the blade. The instrument sharpening algorithm when using different subframes has fundamental differences.

Very often, sharpening knife on Broke occurs. This tool is suitable for both domestic and professional use. It is desirable that there are tools of different graininess. The longer the surface of the bar, the easier it will be a tool.

If you need to learn how to sharpen a kitchen knife at home with the help of a bar, then the actions algorithm will be as follows:

1. The tool is located on a flat surface. The bar must be carefully fixed because it should not move during sharpening. If you hold the procedure on the kitchen table, it is desirable to put a rag under the bar. This will help to avoid the appearance of scratches.
2. The tool is located at an angle of 20 - 25 degrees to the surface of the bar and moves the blade forward. The direction of movement should be approximately 90 degrees relative to the edge of the tool. It is important to carefully save the angle by moving the tool forward. The angle of inclination to the surface of the bar can be different. For example, tools for cutting better place at an angle of 20 - 25 degrees, and closer to straight.
3. The procedure is repeated several times. At the same time, the processed side of the blade should periodically change.
4. Grinding. This procedure is designed to align the sharp surface of the blade. A variety of small burgers appearing in the sharpening process lead to the fact that the blade quickly loses its sharpness. Grinding will help keep the sharpness of the blade for a long time.

It is much easier to sometimes apply tool than to regularly carry out the sharpening procedure. So that the tool becomes faster, you can use Musat.

It used to be said that it was impossible to sharpen a kitchen knife at home with such a device. You can only maintain its sharpness. The device is used as prophylaxis. With Musatom tool will cut sharply much longer.

The edge processing procedure will be as follows:

1. In one hand you need to take Musat for the handle or at the base. The second hand should keep the tool for handle.
2. At the same angle, the tool is moving away from the base to the edge of the tool. It is important to process the blade along the entire length.
3. The procedure is repeated several times.

Mechanical and Electric Sharpeners

Household sharpeners for knives are considered very popular tools. With their help, this device becomes sharp very quickly. The use of a sharpening mechanism is also the safest way tool sharpening. It is possible to sharpen the steel blade, as well as work with ceramics. It is worth remembering that the ended blades will cut the sharply for a short time, if you do not carry additional grinding.

Steel or ceramic knives at home are sharpened using a sharpener according to the following algorithm:

1. The tool is taken into the left hand, and the knife is right.
2. The blade is placed between two disks of the device. At the same time, the optimal angle of inclination is not necessary. The knife automatically enters the desired angle.
3. For sharpening the blade, it remains only to drive them forward and back several times that the mechanism sweat the blade is uniformly.

The difference of the electric sharpener is the presence of a drive rotating wheels. In such a situation, sharpening efficiency increases. Many buyers do not know what sharpener is better. A mechanical sharpener for knives is much cheaper, but the electrical accurate knives are more efficient and better.

The perfect knife sharpener should be comfortable. The best sharpeners for ceramic knives should have a durable case.

The sharpener is convenient to use at home or at catering facilities. It can take a tool in just a few minutes. But you need to remember that it will not work for a very long time to use sharpened instruments. Many professional chefs used sharpeners when servicing customers in a restaurant when speed is key.

The best sharpeners for kitchen knives can cost hundreds of dollars. But the screwdriver for domestic knives will cost inexpensively.

Cool the ceramic knife at home can also be on a specialized emery machine. This approach will help make the quality of sharpening very high. To sharpen my own knife at home with such a device will not work, because it is available only in professional workshops. The cost of sharpening knives on the machine is relatively low. Such a service will help preserve the sharpness of the blade for the longest time. If you spend money on the service, then the knife will last much longer, and the blade will always cut into sharp and keep strength. However, many people prefer independent sharpening, since the procedure is simple.

Sharpening knife without sharpener

Many people are interested, whether it is possible to sharpen a knife without sharpener.

If there is no special mechanism or other fixture at hand, then you can make a sharp blade without using a sharpener. Most. simple way Is the use of another knife. It is enough to simply carry out the blade of one tool along the blade of the other, while maintaining the same angle.

After several repetitions of the procedure, both knives will cut sharply. If we talk about whether it is possible to use this way, it is worth considering that the knives will deter quickness quickly. It is best not to regret money on a mechanical sharpening that is worth a penny.

If you summarize, then sharpening kitchen knives on your own at home is a very simple procedure for which one of the specialized devices will be required. Effective, but rather difficult way is the sharpening knives with a specialized bar, if you use a sharpener, then make it so that the blade will cut sharply, much faster, but it may be necessary to repeat the re-sharpening, which will negatively affect the durability of the blade. You can make knives from professional masters, but if you conduct a procedure at home, you can save much.

The eternal problem associated with the blued knives is actually quite easily solved. And far from the fact that self-folding products are purchased, but directly manual sharpening knife at home.

If earlier all men knew how to properly sharpen kitchen knives, then in modern world Most of them do not have a sufficient idea of \u200b\u200bhow to do it.

Existing types of knives that do not require sharpening

Surely you know the saying, "what a master, such in his house and knives." That is why many women are often indignant by expressing about the lack of a "real man" in the house.

In order not to get into this situation, it is not to become "non-real," you should familiarize yourself with the information below. You will learn not only how to get a kitchen knife correctly, but and what types of knives are, as well as consider grinding tools.

Magnetic layer

• This type of knives should not be accurate for one simple reason - the blade is covered with a special metal layer, which includes a magnetic alloy. The surface of such a product remains acute for a long time, the owners will not test the problem with sharpening for a very long time.
• Sharpening a kitchen knife with a magnetic alloy is terrible because the entire surface layer will be deformed, to a greater degree of waste. This will lead to the rapid wear and loss of pristine sharpness.

Note! The price of such knives is significantly higher than the usual metal, but their life allows them to remain popular. In any case, the knife with a magnetic alloy copes well with cutting products.

Ceramic knives

• Another kind of knives that do not ask for sharpening. They are made of ceramics and deposited on special machines. With first-class products can be found in the photo below.
• The positive point can be called their hardness, the blade is a little worse than the product with a diamond coating, which is capable of cutting even the most stringent items.
• But on the other hand, ceramics does not have increased strength and flexibility, so such a knife is easy to break if the blade is slightly bend. Drop from the height of the working surface on the floor from ceramic tileFor such a knife, it is equivalent to the blow hammer on the blade.

For your information! When buying such a product, be sure to check the presence of zirconium oxide in it, which allows not much to increase flexibility.

Surface with gear

• Solid wear-resistant steel is an excellent material for making kitchen knives from it. It has increased strength and deformation protection, which makes this product popular in the modern market.
• The gear edge in some cases is significantly superior to a smooth edge, so, for example, gear knives are better cut by cheese and sausages. However, remember that not all products are better cut to the uneven edge.

• Unfortunately, it is impossible to sharpen such a knife to sharpen such a knife, otherwise the teeth will be damaged, and their uniformity will be disturbed.

Important! To sharpen a knife with a toothed edge, a machine will need for sharpening kitchen knives, which costs a lot, and pretty cumbersome. Therefore, the sharpening of such a product will noticeably affect the budget, it will be easier to buy a new one.

All sorts of instruments

Do not know what to sharpen the kitchen knives?

Not trouble, for this there are several different ways and tools:

• Steel or ceramic rod called Massate. Actually it is made from the above-mentioned materials, on top of which the diamond coating is applied. Outwardly, it resembles a round file, only such a tool is used to a greater extent to edit knives, and not for sharpening.

• Grinding stone - the most common tool that appeared in the kitchen a few more decades ago. The grain stones are different, coarse (large grains) are designed to align the angle, fix the shape of the cutting part. Mid-grains are used to restore the initial form at the edge, and fine-grained stones for the final knife finish to the working condition.
• Replace the grinding bar can sandpaper. Unfortunately, it does not sharpen so qualitatively, so it is best to use only fine-grained canvas. They will not damage the product and do not break the angle of the edge. But it is the cheapest sharpener for kitchen knives.
• Special device that has become very popular in modern time - plastic housing in which metal discs are built. If you insert a knife between them, and make several movements back and forth, you can not only correct the edge, but also eliminate defects. The main plus of such a device, it can withstand the correct sharpening angle of kitchen knives, which is 10-20 degrees.

The most common device that easily rules the stupid knife

As you can see, it is possible to restore the former sharpness of the knife without any costs. And if you do not know how to properly put the kitchen knife, then the entire process of sharpening and editing will be described in detail.

Right editing and sharpening

If you have recently bought a knife, and it fastened a little, then for this incident you can use the Mousse or a device that is sold in every economic store (see also the article o). However, it should be remembered that this is only editing, soon the knife will still lose their sharpness, then it will be necessary to figure it out.

To return the product the original look, it is necessary to follow what the instruction says how to sharpen a kitchen knife at home:

• First of all, take the knife in the hands and submit it from the mud. It is necessary to rinse the product well to remove all the extra elements from the surface. Water should be cold, cooled steel is better exposed to sharpening.
• After that, get a grinding stone bar with medium tooth. It must be clean and dry.
• Depending on how you are going to sharpen a knife, you should withstand a certain angle. All knives for fine work are sharpened at the most acute angles, the minimum value is 10 degrees, the maximum 20. For economic products an angle can be increased to 30 degrees.

• Led should be a sharp edge forward, gradually from handles to the edge. Movements should not be sharp, although it is not slow to drive slowly.

• Each party must be sharpened evenly. Therefore, watch how much you make movements on a sharpening stone on the one hand, and how much on the other.

Note! In some cases, the sharpening can be arranged asymmetric, for example, one side will take 30 movements, and to another 60. This is due to the characteristics of the knife, the easiest way, adhere to symmetry.

• You should also withstand the sharpening angle of the kitchen knife, if on the one hand there are 10 degrees, and from the other 30, then the product can be considered damaged.
• After you achieve the desired result, you should postpone the stone with the middle tooth and take the fine-grained canvas.

• This process is more neat, movements should not be sharp, no jerks.
• The effect of sharpening on a fine-grained canvase is visually noticed, but know, so you make the product as smooth as possible. Plus, the knife will last longer.

Now you know how the sharpening of kitchen knives is carried out at home. There is nothing complicated in this, the main thing is to follow the above recommendations.

Important! It should be remembered that it is from the sharpness of the edge depends on the quality of the knife and its durability. If the blade becomes illegally sharpened, then it will quickly come to unsuitability.

Also do not forget that all knives have a certain time operation. Some may stop 3-4 full sharpening, after which they are no longer restored at home. And other products, such as self-folding kitchen knives, calculate the service life for years, and not sharpening cycles and edits.

If there is nothing at hand

There are such situations where there are no sharpening bars, nor devices, no sandpaper, what to do in this case? Is it really to apply to experts only and pay for services to workshops, where no one guarantees quality?

However, there is one option that can be used in a hopeless situation. To do this, you will need a ceramic mug.

Note! This method is only suitable for knife editing, that is, for short-term recovery of the sharpness of the blades. Fully return the initial sharpness of the blade in this way will not work.

• Take the knife and wet it in ice water so that the blade is cold.
• The circle should be washed and wipe it dry.
• Turn over and put a mug to the table.
• The knife should be led alternately, first one side, then another. It is not desirable to put pressure on that the blade is not bent.

The lack of this method - the bottom of the mug will be spoiled, any paint will quickly erase. But the method is very effective, and also also simple.

Conclusion

To sharpen the knives - a male occupation, but if there are no men near, and a sharp item is simply necessary in the kitchen, then any woman will cope with the sharpening process (find out also about that). If any doubts arise and questions, you can watch the video: how to sharpen kitchen knives that are attached to the article. Visual lessons allows you to more accurately learn sharpening technique.

A sharp knife is a necessary and convenient tool in the kitchen for making any dish. Shade sharpening is an important ability to own everyone. Additionally, for representatives of the fine floor, in our time, a mass of devices that help quickly and properly make the device is sharp without much effort and spending of precious time.

How to choose a knife sharpening angle

Before you sharpen knives at home, you need to know the subtleties of this difficult craft. Most an important nuance - The angle of the blade in relation to the working surface. This parameter is selected depending on the type and hardness of the material, as well as on the basis of which the device is intended for. For example, different tools are correctly accurate under such degrees:

1. 10-15 - so it is necessary to sharpen the razor blades and scalpels;
2. 15-20 - suitable for vegetables, meat or bread;
3. 20-25 - recommend to sharpen the cooking tools of various focus;
4. 25-30 - Choose for hunting knives.

What knife sharpener is better

On the modern market of goods is offered to buy a large selection of grinding tools. Choose such a device is not so simple, because even the classic grinding bars have a wide range of options. Prices are sometimes several dozen dollars. Among other popular instruments are Musaty, electronic, mechanical sharpeners, special stones, and machines. The processing of the blade with each of these funds has its own distinctive features. It is important to know in advance how to proper knives with a one or another tool at home.

How to sharpen the knife correctly

Before proceeding with the treatment of knives, one important rule should be known - you do not need to save on tools. You can be sure that the high-quality bar on average price will make the blade so sharp as possible. Low level devices will not only give the necessary level of sharpness, but also can spoil the favorite kitchen object. Consider more different tools for sharpening blades. Knowledge about how to correctly sharpen knives, it will be useful to everyone.

Musatom

One of the most popular processing tools - Musat (Stalk). He is a frequent guest as home kitchens, so restaurants. Musat is necessary mainly to edit the blades of knives, which are often used when cooking. It is very important that several correct actions with the stagno come into habit. Edit Musat's blades is necessary before the direct use of the device and immediately after its use.

Looking like a file, the device is kept by one hand, and the blade is carried out by pulling the blade from the tip to the handle with the same movement in the steel (similar to the planing). It is necessary to sharpen on each side of the cutting item 4-5 times, but not more. Edit the blades on Musate is necessary under 20-25 degree inclination without special pressure and effort. Specialists advise when surgery to keep the glass strictly vertically, supervised one end to a solid surface, such as the table.

Grinding stone

The most popular remedy for processing blades - grinding stones that are both artificial and natural. With this tool, you can quickly and efficiently sharpen your favorite knife. Frequently found in economic shops and a very low-cost item - the stones in the form of a boat. They differ only with graininess. For example, stones with a large abrasive surface are used to properly align the shape of the cutting edge. The averages will go to restore the blade, and fine-grained - for the conversion of sharpness.

It is advisable to buy a set of stones of different abrasive to handle the required items at once in different ways. How to properly assure a kitchen knife with a grinding stone:

1. Wash the blade B. cold water (Cool steel is better than sharpening).
2. It is required to put the blade over a stone at an angle of 30 degrees.
3. Drive the blade in the direction from the handle to the tip.
4. Sharpen each side of the edge evenly, making 30-50 movements.
5. At the end of the process, handle the blade in the same way on fine-grained stone (10-15 movements).
6. Alternatively, you can use a special leather belt, pre-lubricated abrasive paste.
7. You can use sharply compulsive objects.

Bru

Professional tools for giving the sharpness of knives are bars. They are made from all sorts of materials, optimal of which specialists consider a stone covered with diamond spraying. This kind of sharpened treats required tool Faster. The principle of proper processing of blades is no different from an identical process with stones with a standard abrasive. In addition, you can choose tools with electrocorundum or carbidremium spraying.

On a grinding machine

One of the fastest and effective methods Sharpening knives correctly - the use of a special circular machine with abrasive discs (from eatte). Unfortunately, such machines do not often meet at home. They are cumbersome and require certain use skills. Often, such devices are found at factories producing cutting tools. The blades that are stacked with machines are heated to very high temperatures, so it should be aware of an important rule - the number of revolutions of the device should be minimal.

The correct sharpening knives is happening: the blade must be pressed into a circle (cup, plate, direct profile) evenly, and movements are required to be smooth. Sharpening angle - 25-30 degrees. The less this indicator, the blade will be thinner and fragile. Time for the operation will need a lot, in addition, it is possible to quickly damage the edge. Newcomers and inexperienced people start such a house procedure undesirable.

On the electric unit

Electric sharpeners are gaining great popularity in the market. They are easy to use, and the surface gains sharpness in a matter of minutes. The obvious plus of such devices - they themselves choose the sharpening angle and are suitable for any kinds of blades - scissors, screwdrivers, etc. Many do not know how to make a ceramic knife correctly. The devices from this material are extremely fragile, and one embarrassing movement along the bar or Musatat can easily damage the blade. In this case, they cope well with their task of the electrician.

The sharpening of the ceramic knives at home is very simple. It is only necessary to set the mode, bring the blade to the special hole in the device, smoothly put it there, slightly press. All other actions with diamond disks will perform itself. The mechanism can even work with the most blued blades, so specialists and recommend it to purchase. If you used to afford such a tool only known restaurants, now it is available to everyone and everyone.

Prices for grinding tools for knives

All appliances for sharpening knives can be purchased in the salons. household appliances, Departments kitchen utensils Or buy in the online store. The last way is good in that choosing the necessary device is easily without getting up from your favorite sofa. You can immediately appreciate the thing in the photo. Spaning prices is very large, and the range is replenished with each day. The highest quality - Japanese, German and domestic options.