What knives cannot be sharpened? What is the difference between the editing and sharpening of the knife? How to properly sharpen a knife at home: a musat, a sharpener, a machine, a mechanical, electric grinder, improvised means. How to check and save the sharpness of a knife?

In this article, we will consider how and how to properly sharpen the knife at home, and also learn about the secrets of preserving its acuteness.

Any, even a well -made and high -quality knife, over time, is stupid and ceases to be as sharp as in the first days after the purchase. The cutting spraying onto the blade of the knife after several years of operation is erased, which causes a lot of inconvenience. And a dumb object can cause injuries and cuts, because it slides much more often. Therefore, in this material you will learn how to reliably and quickly sharpen the knife yourself.

What knives do not need sharpening?

When sharpening the blade, dexterity and strength in the hands are necessary. And also you need to be patient properly, carefully studying all possible methods so that your reliable kitchen assistant will return to operation. But first, it is worth learning about modern special materials from which the blade is made. After all, many of them not only do not need sharpening, but categorically are not subject to it.

On a note: To quickly check whether your knife needs to be sharpened, try to cut your own hair. If it turned out, then it is still quite sharp and does not need to sharpen the blade. But otherwise, this must be done without fail.

• We repeat that there are many types of knives on the modern market that do not need sharpening at all. Moreover, for many tools, sharpening is contraindicated, since it can damage the spraying on the blades. H the point is prohibited for the following knives:
  • if there is a blade with a magnetic layer or spraying. To date, these are one of the highest quality and demanded tools that have an extremely sharp blade. They can cut almost everything in any position. But if you try to sharpen a similar knife, then, at best, get the opposite effect;
  • ceramic knives. This is a budget and high -quality version of the knife, which will provide you with the finest cut. But you can sharpen the blade from ceramics exclusively at the factory by the manufacturer or special items;
  • a knife with a ribbed or gear blade. Thanks to independent sharpening, damage to the cloves is possible. Yes, and manipulation with him is extremely inconvenient.
• The knife is allowed to be sharpened if it does not belong to any of the above. In the kitchen, it is more often found in carbon steel or its high -quality analogue, which is slightly improved by adding cobalt or vanadium. Sometimes you can still find a knife from Damasian steel, but it is more suitable for cold weapons, and not for kitchen inventory.

In what ways the knives can be sharpened: the difference between editing and sharpening

It should be understood that the editing of the knife and its sharpening are two completely different manipulations.

• Edit is necessary only if the knife was recently purchased And the blade was slightly dull. In other words, this is a grinding of irregularities or only a slight renewal of the edge.
  • Usually, to make a knife to edit sharpeners with small grinding. For example, musat, fine -grained stone or even a belt.
• The old knives are hidden, which have long been in operationAnd because of this, their cutting line was erased. That is, there is a complete restoration of the angle and sharpness of the rib of the blade.
  • To sharpen, of course, coarser grains will be required. And, of course, time will cover a much longer period of time, because the angle requires very important attention.

How and what to sharpen the knife at home correctly?

It is impossible to sharpen a knife without special equipment. Usually, the sandpaper bars are used by small and large grain, musat and all possible types of grinders, which are a huge amount in the modern market. Let's look at all possible options and working with them.

Important: It is necessary to set the angle of factory sharpening before work. To do this, measure the visual lines between the two angles at the end. Draw the line from above and below the knife, and the intersection between them will give the necessary angle. For kitchen appliances, it often goes from 20 to 30 °.

Let's start with the subject under the interesting name - Musat

It is a small diameter of a cone -shaped rod, which is made of metal or ceramics. The entire surface is covered with tubercles. Most often, the rod is sprayed with a special alloy, which increases its life.

• There are Musati with a pen and without it. For convenience, take Musat in the left hand, and the knife in the right. The site of the knife near the very base is assigned by the end of the Musat so that the cutting side of the blade looks at you.
• Place the sharpener itself in any convenient position on weight. But for greater convenience, especially beginners, place its upright position. That is, it must be rested with the end on the board or other horizontal item, which is well fixed.
• When sharpening the blade of the knife, the movement should be progressive, moving from the tip of the musat to the handle. If it stands, then the movement will be the opposite. Do not forget about the angle of exposure, which should be clearly adhered to if you want to achieve the maximum effect.
• Repeat this action for each side of the knife. As a result, such movements should be at least 40. Do not stop until all the burrs disappear from the blades.
• Musat is usually used as an additional tool after hidden on a bar or for a small adjustment. He comes to the rescue when it is necessary to save the knife from small burrs on the blade.

A sharp bar or a donkey will carry out a high -quality sharpening of a knife

Most often, a sharpener is used in everyday life. Its practicality lies in the fact that it can be in various overall variations and have several varieties of spraying. For example, modern donkeys on the one hand go fine -grained, and on the other, they are covered with rough grains.

• Starting directly to the sharpening of the knife, place a sharpened block on a flat surface. You can lay a rag that the bar did not go and did not damage the surface. It is customary to take the knife in the right hand by the handle, and fix the bar with your left hand. But hands can be changed depending on comfort.
• Before starting manipulation, moisten the entire surface of the stone with water or oil abundantly. This will carry out the work itself, and there will be much less dust.
• First work with a rude canvas of 1000 grit, and finally grind with small grains up to 300-320 grit.
• After that, it is very important to determine the sharpening angle and fix the knife in one position. The most ordinary kitchen knives are usually sharpened at an angle of 45 °. If you began to sharpen a knife, which you usually cut meat and fish, then the angle will be a little less - 35 °.

Important: Remember that the angle you have chosen for sharpening the knife should always be divided into two. That is, a sharpened knife in 45 ° C. each side will have 2222.5 °.

• The blade must be placed on the stone so that it seems to be laid on it. In no case do not put the knife perpendicular, otherwise you can spoil it.
• Movements are carried out only to themselves. But do not forget that the blade should look from you. Please note that first we press the knife handle tightly to the bar and begin, moving to the side, start the blade to the tip. Pay special attention to the cut.
• So you need to do at least 30-40 times with each side. But there is a technique when a knife is immediately leaded in one and the other side, passing on each side. Believe me, for this you need a lot of dexterity, so it is better not to rush to beginners in this matter.

How to work with a mechanical modern sharpener?

They often go in sets with knives, but you can buy it at any household store. The principle of action is madly simple:

• place the knife strictly perpendicular between the stones inside the sharpener;
• also lead only to yourself to yourself;
• the direction should be from the handle to the tip;
• in this case, you need to attach a slight press, just carry out in the opposite direction;
• 10-15 manipulations for cosmetic acuity will be enough.

Elektrotchilka will do everything for you

Nowadays, electric tochial machines are especially popular and in demand. Buyers are attracted, first of the turn, the affordable cost and ease of use. You can purchase a similar electric machine in any household store.

• It is extremely simple to use the machine: just put a knife between two rotating discs, and then the technique will do its job.
• Well, you only need to lightly draw a blade from the base to the tip, so that it will be sharpened evenly. And to conduct high -quality sharpening, you need to press a little.
• But 5-7 movements will be quite enough.

Current machine for real professionals

This method will accurately sharpen even the stupid knife. Moreover, it will make it so that its former sharpness will return before the purchase.

• But this must be done exclusively by strong male hands. And keep in mind that you need to take discs only from fine -grained material. Otherwise, the knife can deteriorate, and you can get hurt yourself without any problems.
• Before turning on, you need to attach a knife to the disk to feel the angle of sharpening. Only after that turn on the device.
• Drive strictly in one direction - on yourself, from a sharp line, direct from you. Start from the handle and end with the tip. Do not forget to smoothly remove the corner so as not to spoil the sharpening.
• A few movements are enough to reanimate a dull knife.

Important: After sharpening, you need to check if there are burrs. That is, tubercles, protrusions or irregularities. If they are, they need to be polished with fine -grained paper. Otherwise, the knife can tear the cutting material or carry out poor -quality work.

How to sharpen the knife with improvised means?

There are situations when the knife blade unexpectedly dull, and not a single tool for sharpening was found at hand.

Dishes are suitable not only for food

• In this case, an ordinary ceramic cup or a plate will perfectly save. The dishes should be well washed and wiped dry with a paper towel.
• Lower the knife blade for a couple of minutes into cold water and wipe it just as dry. To sharpen the knife is worth the bottom of the cup, alternately on each side.
• The movements should be smooth and also only in the direction to itself from the beginning of the pen. Do not forget to withdraw the angle of the end as it is in the factory idea.
• But keep in mind that this is not sharpening, but only editing. Therefore, several of these movements will save you in emergency situations, but everything will be necessary to sharpen the knife completely later.

What will be replaced by a sharpener?

• Everyone knows that any stone, even brick will help to sharpen the knife urgently.
• Actions should be the same as on a sharpened bar.
• However, do not forget that this is only an emergency measure and there is no point in constantly sharpening knives in this way. Moreover, he will only polish the blade, and not sharpen.

The leather belt will save in an extreme situation

Keep in mind that this can only be done after sharpening on a bar or at least a stone. The belt can only rule the knife!

• For convenience, you can fix the belt on the back of the table, bed or chair. Pull it well and attach the knife with the right angle.
• The blade must be carried out in two directions, but on the one hand. Then grind in one direction to yourself. Turn over and make a similar manipulation scheme.

Ordinary sandpaper may come to the rescue

Especially when the knife should quickly return its former acuity, and there are no tools at hand.

• Pick up the angle and draw a knife in the direction to you on a fixed sandpaper.
• Several smooth manipulations with a slight press will return a certain sharpness of the blade.
• You can simply fold the paper in half and attach the granular side to the knife. Spend several times away from the handle. This option will help to quickly restore sharpness, but grab it for a few trials.

How to check if the knife is well sharpened?

This must be done in order to make sure of the necessary result. In general, there are many methods, but we offer you the most popular of them.

• For the first verification method, take a newspaper sheet and draw a knife on it by weight.
• You can also try to cut soft vegetables or fruits, because it will be impossible to do this with a blunt knife.
• Carefully probe the blade of the knife with a pillow of the fingers. A stupid blade feels like rounded.
• Also bring the sharpened knife into the light, and properly, inspect the surface. If you notice glare on the blade, you can be sure that the knife is sharpened well.

How to preserve the sharpness of the knife to avoid frequent sharpening of the blade?

Experienced masters are happy to share valuable tips with ordinary inhabitants. In this article, we have prepared the most important principles that will help maintain a knife blade sharp for a long period of time.

• Never leave the knife in a dirty state. Not only that the remnants of food will dry out, and it will be problematic to wash them, so you will also damage the edge of the blade friction.
• Never leave knives in a wet state. Even the highest quality knife, which is not subjected to corrosion, can quickly swell and come into unsuitability.
• Also store them away from moist places. And, preferably, in a place separate from all dishes. This will help maintain his service life as long as possible.
• You need to wash the knife with cold water, and indeed try to contact them less often with hot materials. After all, the high temperature faster the blade in the literal sense of the word.
• Do not cut all objects with a knife on any surface. This will not affect the very edge of the sharpened corner, and it will quickly dull. Before and in general, it is impossible to cut the wires with a kitchen knife - for this there are special nippers. But it is better to cut on wooden boards or from soft, natural materials.

To qualitatively sharpen the knife, it is necessary to stock up on patience and zeal. The theory sounds very easy, but you can’t do without practice. But independent sharpening of a knife is much cheaper than workshops of services or buying a new tool. And with the main basics and secrets we have already shared.

Video: How to sharpen a knife at home?