How to properly sharpen knives on a machine. Proper sharpening of knives with your own hands using different devices How to sharpen a knife using a stone

This tool is very similar to a file: a long round rod with a notch and a handle. It is mainly used for straightening the cutting edge of a knife. This is useful because it allows you to keep the knife in working condition at all times. But if the blade has become very dull, grinding stone will not help you - a major sharpening is necessary.

2. Mechanical sharpener

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Not a bad thing that every housewife should buy. Well suited for sharpening kitchen knives as it is quick and easy. True, the quality is not always pleasing, and the knives become dull as quickly as they are sharpened. This method is suitable for a kitchen knife, but no more.

3. Electric sharpener

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A great way to quickly and efficiently sharpen knives with any type of blade, as well as scissors and even screwdrivers. The device is capable of sharpening and then polishing any blade in two minutes. It is important that it automatically determines the desired sharpening angle, but we will talk about this below. Such a thing will cost from 2 to 50 thousand rubles, depending on the sharpening speed, guide system and power.

4. Machine with abrasive wheel

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This is a professional tool; it is used to sharpen and polish blades in industrial enterprises. Without experience, it is better not to go to the machine: steel is hardened at a certain temperature, so uncontrolled heating on the machine during sharpening can irreparably damage the knife. Leave this method to the professionals.

5. Whetstone

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Sharpening with a whetstone is one of the most effective methods. This process is not easy, but entertaining. It requires perseverance and some experience working with a bar. For sharpening, two stones are needed: with small grains and large ones.

There are two types of whetstones: natural and artificial. The whole difference is in the grain size: natural stones are usually fine-grained, they are used for polishing. And artificial ones are initially made more universal, with different degrees of grain on different sides of the bar.

How to sharpen knives

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Before proceeding with the sharpening process, immerse the sharpening stone in oil or water for 15 minutes. This will extend the life of the bar, since steel particles will not get clogged between the grains.

You should start sharpening with a coarse-grained stone. It is important to correctly position the blade relative to the surface of the block, since the final result largely depends on this. The correct sharpening angle is also important: experts advise sharpening the blade at an angle of 20 degrees, but this may vary depending on the type of knife.

• Professional chef's and fillet knives require an angle of 25 degrees.
• Japanese kitchen knives should be sharpened at an angle of 10–20 degrees.
• For hunting blades, an angle of 30 to 45 degrees is used. A larger angle is required for greater resistance to dulling.
• For household kitchen knives, an angle of 30 degrees is sufficient.

The rule here is simple: if you want to make the knife sharper, we reduce the sharpening angle, and for greater resistance to dulling, we increase it.

You need to sharpen with continuous movements, lifting the handle at the moment when the block reaches the bend of the blade. This will maintain the sharpening angle of the cutting edge. It is important that the movement of the blade is perpendicular to the edge, while applying slight pressure to the blade.

Grinding

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When the main sharpening has been completed, we begin grinding. For this you will need a fine-grained stone. Grinding is necessary to level the surface and remove burrs. The technology remains unchanged.

Conclusion

In theory, everything is quite clear, but in practice, the process of sharpening a knife is far from the simplest. You will have to be patient and attentive: one awkward move, and all the work will go down the drain. Theory is great, but there is no way to do this without practice. And the process itself is not cheap, since good sharpening stones cost a lot of money.

If you just need to sharpen your knives, without all this fetish, take an electric sharpener. The result will be the same, and this method will also save your nerves and time.

Every cook and housewife knows how important sharpening knives is. It is very inconvenient to use an unsharpened kitchen appliance. This device does not cut, but simply tears food. Due to exposure to food particles, moisture and air, the material from which the tool is made is subject to gradual destruction. Knife sharpening is periodically necessary even when using modern ceramic options. Such devices simply remain sharp longer, but gradually lose their properties, after which you have to learn how to sharpen ceramic knives correctly.

Sharpening such tools at home is not difficult. Before starting the procedure, you need to find out how you can make this device sharp.

The following items can be used for this:

• sharpening stones;
• musat (steel or ceramic);
• mechanical or electric sharpener;
• sharpening machine.

The simplest device is whetstones for sharpening knives. Since ancient times, metal has been sharpened with stone. Such devices are sold in household stores and retail outlets specializing in the sale of such tools. They can have different sizes and grain sizes. If a person does not know how to sharpen a ceramic knife, then you can use a sharpening stone. The surface of the tool should not have grooves or splinters. Such defects can damage the surface of the blade. Proper sharpening of tools involves selecting a suitable grain size and density for the hardness and type of material from which the tool is made. However, in domestic conditions, one beam is enough. The cost of a good bar can be tens of dollars. Professional sharpening is carried out using at least two whetstones. Moreover, one of them carries out the sharpening itself, and the second beam is intended for grinding. This approach is typical for professional sharpening. Domestic instruments are much cheaper and easily accessible. Their capabilities are quite sufficient for domestic use.

A device called a musat is a rod made of steel or ceramic. This tool is specially designed for sharpening knives. Used for straightening the outer 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 a kitchen knife with musat if it has already lost its sharpness. In such a situation, you will need a beam or other device. If you need to learn how to sharpen a ceramic knife at home, you can use a ceramic rod to maintain the sharpness of the blade. In such a situation, sharpening will not be necessary. Musats are sold at any hardware store. Such a device is sold as a simple steel or ceramic stick, the surface of which resembles a file, or with an attached handle. It is good and convenient to sharpen a knife if there is a handle, since it is much easier to manipulate the tool, but the first option is much cheaper due to the simplicity of the design.

Mechanical and electric sharpeners have a specialized mechanism for sharpening knives. Mechanical models are manually operated, while electric sharpeners have a motor that powers the mechanism. The devices have a very simple sharpening mechanism. The design of the sharpener consists of two disks forming a groove. They sharpen the blade of the cutting tool. Such devices are low cost, and you can buy them at any hardware store. Ease of use has made simple devices very popular. They can sharpen a knife at home in just a few seconds. You can sharpen ceramic knives or those with a steel blade. The main disadvantage of using a sharpener is that the blade will not stay sharp for long. Gradually, the procedure will need to be performed more and more often. But if you need to find out how to quickly sharpen this tool, then using a specialized mechanism will be an excellent option.

The use of a specialized sharpening machine is typical for professional workshops. If you need to properly sharpen a tool, then using an emery machine is an excellent option. The design of the device consists of two rotating granular disks. In fact, this is a large analogue of an electric sharpener.

You can sharpen a kitchen knife quickly and efficiently on a machine, but the equipment is available only in professional workshops and is expensive. The equipment is not suitable for sharpening ceramic knives at home.

Being inventive, you can sharpen a tool at home without tools at all. Readers can find out more about possible methods.

For people who do not know how to sharpen a knife, corresponding paid services are available. Many people decide to take the simple route by paying money to sharpen the tool. The procedure is quite simple. Anyone can learn to sharpen knives at home. There are several ways of sharpening using different devices often used in everyday life. In almost any home there is an item that can be used to sharpen a tool efficiently and safely. Readers will be able to learn how to properly sharpen a knife at home.

Having a suitable tool, you can begin the procedure of sharpening the tool. Sharpening this tool is quite simple, but you need to do everything carefully and without haste, since sharp actions can cause defects to appear on the blade. The algorithm for sharpening a tool when using different available tools has fundamental differences.

Very often, a knife is sharpened on a block. This tool is suitable for both home and professional use. It is advisable to have tools of different grain sizes available. The longer the surface of the bar, the easier it will be to sharpen the tool.

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

1. The tool is placed on a flat surface. The block must be carefully fixed, since it should not move during the sharpening process. If you carry out the procedure on the kitchen table, it is advisable to place a rag under the beam. This will help avoid scratches.
2. The tool is positioned at an angle of 20 - 25 degrees to the surface of the block 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 maintain the angle as you move the tool forward. The angle of inclination to the surface of the beam may be different. For example, it is better to place cutting tools not at an angle of 20 - 25 degrees, but closer to a straight line.
3. The procedure is repeated several times. In this case, the side of the blade being processed must be changed periodically.
4. Grinding. This procedure is designed to smooth out the sharp surface of the blade. Various small burrs that appear during the sharpening process lead to the blade quickly losing its sharpness. Sanding will help keep the blade sharp for a long time.

It is much easier to sharpen a tool occasionally than to regularly sharpen it. To make the instrument sharper, you can use musat.

It was previously said that it is impossible to sharpen a kitchen knife at home using such a device. You can only keep it sharp. The device is used as a preventive measure. With musat, the tool will cut sharply for much longer.

The edge processing procedure will be as follows:

1. In one hand you need to take the musat by the handle or at the base. The second hand should hold the tool by the handle.
2. At the same angle, the tool moves from the base to the edge of the tool. It is important to process the entire length of the blade.
3. The procedure is repeated several times.

Mechanical and electric sharpeners

Household knife sharpeners are considered very popular tools. With their help, this device becomes sharp very quickly. Using a sharpening mechanism is also the safest way to sharpen a tool. It is possible to sharpen a steel blade, and also work with ceramics. It is worth remembering that sharpened blades will not cut sharply for long unless additional grinding is done.

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

1. The tool is taken in the left hand, and the knife in the right.
2. The blade is placed between two disks of the device. In this case, there is no need to select the optimal angle of inclination. The knife automatically moves at the desired angle.
3. To sharpen the blade, all you have to do is move it back and forth several times so that the mechanism sharpens the blade evenly.

The difference between an electric sharpener is the presence of a drive that rotates the discs. In this situation, sharpening efficiency increases. Many buyers don't know which sharpener is best. A mechanical knife sharpener costs much less, but electric ones sharpen knives more efficiently and better.

The ideal knife sharpener should be comfortable. The best sharpeners for ceramic knives should have a durable body.

The sharpener is convenient to use at home or in catering establishments. It can sharpen a tool in just a few minutes. But you need to remember that you won’t be able to use sharpened tools for a very long time. Many professional chefs have used sharpeners when serving customers in a restaurant where speed is of the essence.

The best kitchen knife sharpeners can cost hundreds of dollars. But a knife sharpener for household use is inexpensive.

You can also sharpen a ceramic knife at home using a specialized sanding machine. This approach will help make the sharpening quality very high. You won’t be able to sharpen a knife yourself at home using such a device, since it is only available in professional workshops. The cost of sharpening knives on a machine is relatively low. This service will help maintain the sharpness of the blade for as long as possible. If you spend money on the service, the knife will last much longer, and the blade will always cut sharply and remain strong. However, many people prefer to sharpen themselves, since the procedure is simple.

Sharpening a knife without a sharpener

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

If you don’t have a special mechanism or other device at hand, you can make the blade sharp without using a sharpener. The easiest way is to use another knife. It is enough to simply move the blade of one tool along the blade of another, 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 method, then it is worth considering that the knives will deteriorate quite quickly. It is best not to spare money on mechanical sharpening, which costs pennies.

To summarize, sharpening kitchen knives yourself at home is a very simple procedure that will require one of the specialized devices. An effective, but rather complicated way is to sharpen knives with a specialized whetstone; if you use a sharpener, you can make the blade cut sharply, much faster, but very quickly you may need to re-sharpen it, which will negatively affect the durability of the blade. You can sharpen knives from professional craftsmen, but if you carry out the procedure at home, you can save a lot.

Hello again!

Somehow he comes up to me, my comrade:

“Temych,” he says, “I looked all over the Internet and couldn’t find any information on how to sharpen a knife.” Will you write an article?

- No problem, Lekha! - I tell him, - I just can’t believe that you, a well-known “hacker” in narrow circles, could not find the necessary information.

To which Lekha answers me:

- Yes, of course I found it, but everything there is somehow abstruse, and you’ll explain it “on your fingers”...

Well, I think why not. So an article about sharpening knives was born.

Introductory

Sharpening was carried out on a simple kitchen knife, produced by unknown comrades from the Middle Kingdom. The knife was cleaned of dirt, slightly polished and, of course, sharpened. You can see what happened below

It’s unlikely that everyone uses Japanese Damascus kitchen utensils, although the sharpening principle is the same. Still, it makes no difference what to sharpen: a Chinese knife for 100 rubles or a Japanese (German) knife made of VG10 thousand steel for 15 rubles, or even more.

The only question is how long the knife will hold an edge. And this just depends on the quality of the steel and the geometry of the blade.

Theory

A little theory. As in any business, we cannot do without theoretical knowledge.

Knife geometry

If you don’t yet know the anatomy of a knife, that is, what a knife is, I advise you to read. The article is encyclopedic, but I hope the basic terms will be clear.

Take any knife and look at it from the edge.

What do you see? Well, except for the edge. Don't you see anything? Strange! You should see a WEDGE. Have you seen it now? Here's something like this:

The cross-section of the knife is a wedge formed by slopes. What allows the knife to cut or chop (it all depends on the purpose of the knife).

And since the slopes form too sharp an angle, somewhere around 10 degrees, this will not allow the knife to remain sharp for a long time (the cutting edge will certainly curl or crumble, depending on the steel). To prevent this from happening, they do carts, which form the cutting edge (CR).

For some steels, such a “trick with ears” as micro-leads is also used. Micro-leads make it possible to increase the service life of the RC on some steels, but this trick does not always work.

Thus, the task of sharpening is to create the correct approach angle. This angle may vary. Different tasks require different sharpening angles.

For example, a fillet knife (designed for thin slicing of meat and fish) is sharpened to an angle of 30-40 degrees,

A machete or survival knife, which is most often used to chop something, is 50-60 degrees. But most often, knives are sharpened to an angle of 40-45 degrees, which is recognized as optimal for solving most household problems.

Let's move on to physics.

Physics of the sharpening process

Did everyone study physics at school? How do hard and soft interact with each other if a softer material is rubbed against a harder one?

Most often, soft material wears out under the influence of friction. The same goes for sharpening. The soft one, in our case, is a knife, and the hard one is an abrasive block.

Under the influence of solid inclusions of the grindstone, metal particles are abraded. Which, in turn, leads to the appearance of a sort of microsaw on the cutting edge of the knife.

This microsaw can be seen on the cutting edge of any knife if you look closely. It is especially visible on new knives. So I tried to photograph her.

Do you see vertical transverse stripes on the cutting edge? These are the marks of a grindstone. The picture below can be seen in more detail.

Thus, it turns out that the smaller the size of the hard inclusions of the whetstone, the smaller the microsaw will be on the cutting edge. Accordingly, the smaller the microsaw, the longer the knife will remain sharp. That's what we need.

That's all physics... And now it's time to move on to practice.

Practice

Theory is good, but you need to practice as much as possible, then your hands will remember and the whole process will settle down in your head.

The most important thing in sharpening is maintaining the angle correctly. And this requires practice. The more you practice, the better you will get. Well, as in any business that requires skill and patience. I dare to assure you that you will not be able to sharpen a knife the first time. But with due diligence... well, you get the idea.

Tool

So, for sharpening you need a whetstone, a little bit of any machine oil and a knife, which we will sharpen.

Grindstone

Buy a simple block at any hardware store. It comes in the shape of a boat, but it’s better to buy a double-sided one and a longer one. When you start to succeed, you will buy something more respectable. Diamond bars, for example...

The bar should not be shorter than 150 millimeters. You can see why this is so simply by trying to sharpen on bars of different lengths. The longer the block, the more convenient it is to sharpen.

Oil

We will need machine or gun oil. Oil is needed to lubricate the whetstone during the sharpening process so that the whetstone does not become clogged with metal particles.

Under no circumstances should you use organic oil, such as sunflower oil. The block will instantly become greasy and can be thrown away.

For the first time, do not take a new knife or the knife you use all the time. Find some knife that you don't mind ruining. This is how you train. My knife for experiments was this, old, old kitchen knife.

Well, we have the tool, let's start sharpening.

Sharpening process

Let's get comfortable. Place the block on the table in front of you, with the short side facing you. You can place something like a rubber mat or newspaper under the block so that it does not slide on the table when sharpening.

We take a knife and start sharpening it.

The sharpening process takes place on sharpening stones of different grain sizes. From large to small. The larger the grain, the faster the metal is removed from the blade. And the smaller the grain, the smaller the microsaw on the cutting edge, and the smaller the microsaw on the cutting edge, the longer the knife will remain sharp.

Since we are sharpening a kitchen knife, we do not need razor sharpness; it is enough that the knife cuts food well. I will tell you about checking the sharpening result below. And now I will repeat.

The block lies on the table, with the short side facing you and the large grain facing up. Easily and naturally, without much pressure, we begin to form the cutting edge. Pre-drop a few drops of oil onto the bar.

The movement shown in the picture below.

Please note that the movement of the knife on the stone should be clear and consistent. From mouth to tip.

They brought it to the edge, tore it off and again. Repeating this movement many times, we achieve the formation of a burr on the back side of the blade, along the entire length of the cutting edge.

Repeatedly - I “bent” this a little, of course. Kitchen knives, if they are not “Japanese”, are made of fairly soft steel; it will be enough to make 40-50 movements to obtain the desired result. Don’t forget to add a few drops of oil as the bar becomes dirty.

A hangnail can be seen or felt. Run your finger across the cutting edge, you feel that your finger seems to be clinging to something. There is some roughness felt. This is a burr, which should be uniform along the entire length of the cutting edge.

Well, we're done with one side. Now you need to perform the same actions on the other side.

You can sharpen the other side by holding the knife by the handle with your left hand, but for example, this is not convenient for me, so I hold the knife in my right hand, but I sharpen it not away from myself, but towards myself.

We carry out the procedure for obtaining a burr along the entire length of the cutting edge on the other side of the knife.

Now you can move to the finer side of the whetstone. On the shallow side of the bar, you need to repeat everything described above.

That's the whole sharpening process. It seems not difficult, but it requires certain skills and a lot of patience.

Sharpening angle control

It is very difficult to hold the knife in the desired position. After all, the most important thing is that you need to hold it at a certain angle during the entire sharpening process. And while on one side it’s even more or less convenient, on the opposite side it’s quite difficult to get into the right corner.

You can use the “crutch method”. That is, some improvised devices or techniques.

Crutch first

A simple office clip is used. We put it on the blade and get an approximate angle of 20-25 degrees (meaning half of the total sharpening angle).

Instead of a clamp, you can make small templates at the desired angles, for example, from wood.

Second crutch

This is not a device, but a technique. Take a simple permanent marker and paint over the lines. When sharpening, the paint will wear off at the points of contact between the leads and the sharpening stone, which will allow you to see what needs to be done - raise the butt or lower it.

The third crutch

The technique is for experienced sharpeners, but the most effective.

The correct angle is determined by the glare on the leads. When the side being sharpened is illuminated at a certain angle, glare appears on the leads. These highlights clearly show where the corner is blocked.

I can’t show you a photo, it’s quite difficult to photograph, and you can’t really explain it in words. This is a must see...

There are several other devices and techniques, but I will talk about them in another article. After all, we still need to check what happened. How well, after all the effort, we sharpened the knife.

Checking the sharpness

A well-sharpened knife should easily shave the hair on your forearm.

After sharpening the next knife, from wrist to elbow I don’t have a single hair left, and only on my left hand. It looks cool - one arm is hairy, and the other is carefully shaved)))

Poems taken from the excellent public brutalica.ru

The knife should shave hair, and, as they say, “with a rebound.” That is, without pressure and at the slightest touch.

But in reality, such sharpness is not needed.

Women especially will swear. After all, they cook delicious dinners using a knife. And with such sharpness, you can cut yourself like hell. And you won’t feel anything, you’ll only notice when the blood starts flowing. Tested it myself.

Therefore, a well-sharpened kitchen knife should easily cut a soft, fresh loaf of bread, chop tomatoes for salad (just not store-bought balls from abroad, but good, juicy tomatoes with thin skin, the kind you can find at grannies’ markets) and easily cope with cling film, also called stretch film (if the knife is dull, it is easier to tear this stretch film with your hands than to cut it).

Does the knife pass all three tests or at least one of them? Congratulations! You managed to sharpen the knife properly. If not, then you will have to work harder...

Conclusion

Well what can I say. When sharpening, you need to develop certain skills. This is not a bike where you learn it once and remember it for life. This requires constant training so that your hands remember the position of the knife and its angle of inclination.

In general, sharpening a knife is a good method of relaxation and distraction. Your hands are busy and your head is off. You sit... shirk... shirk... shirk..., turn it over... and again - shirk... shirk... shirk... The most important thing is that the wife does not need the knife to be sharpened at that very moment... to chop up the salad :-)

So, I advise you to approach sharpening (namely sharpening, there is also such a thing as “sharpening a knife”, this is a little different) to approach it thoroughly, and not from a running start.

With this cheerful picture, let me bow until the next article...

There are many ways to restore the sharpness of a blade. You can sharpen knives manually or using special tools. Blade processing tools are divided into automatic and semi-automatic. With their help, damaged blades are restored, or cutting edges are simply straightened.

IMPORTANT! We should not forget that with each sharpening the amount of metal on the blade decreases.

We will help owners of cutting tools figure out how to properly sharpen knives using any of the proposed methods.

Processing a blunt instrument on a machine

The industry produces various electric sharpeners for.

The entire mechanism is located in the housing, which makes working on the machine completely safe. No effort or special skills are required, so any housewife can easily cope with this task.

An electric motor rotates an axis on which several circles for various purposes are located. From rough to give the primary shape or restore the geometry of the blade, to polishing, which is used for final finishing.

The eternal problem associated with dull knives is actually quite easy to solve. And not by purchasing self-sharpening products, but by directly sharpening the knife by hand at home.

If previously all men knew how to sharpen kitchen knives correctly, in the modern world most of them do not have a sufficient idea of ​​how to do this.

Existing types of knives that do not require sharpening

Surely you know the saying, “what kind of owner is, the knives in his house are the same.” This is why many women are often indignant, speaking out about the absence of a “real man” in the house.

To avoid getting into this situation, to avoid becoming this “fake” person, you should familiarize yourself with the information below. You will learn not only how to properly sharpen a kitchen knife, but also what types of knives there are, and we will also look at sharpening tools.

Magnetic layer

• This type of knives cannot be sharpened 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 sharp for a long time; owners will not have problems with sharpening for a very long time.
• Sharpening a kitchen knife with a magnetic alloy is scary because the entire surface layer will be deformed and, to a greater extent, worn off. This will lead to rapid wear and loss of original sharpness.

Note! The price of such knives is much higher than regular metal ones, but their service life allows them to remain popular. In any case, a knife with a magnetic alloy does a good job of cutting food.

Ceramic knives

• Another type of knives that do not require sharpening. They are made of ceramics and sharpened on special machines. You can see the first-class products in the photo below.
• The positive aspect is their hardness; the blade is not much worse than a diamond-coated product, which is capable of cutting even the toughest objects.
• 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 bent. For such a knife, falling from the height of the work surface onto a ceramic tile floor is equivalent to hitting the blade with a hammer.

For your information! When purchasing such a product, be sure to check for the presence of zirconium oxide, which allows for a slight increase in flexibility.

Serrated surface

• Hard, wear-resistant steel is an excellent material for making kitchen knives. It has increased strength and protection against deformation, which makes this product popular in the modern market.
• In some cases, a serrated edge is significantly superior to a straight edge; for example, serrated knives are better at cutting cheese and sausages. However, remember that not all foods are best cut with an uneven edge.

• Unfortunately, it is impossible to sharpen such a knife with your own hands, otherwise the teeth will be damaged and their uniformity will be disrupted.

Important! To sharpen a knife with a serrated edge, you will need a machine for sharpening kitchen knives, which costs a lot and is quite cumbersome. Therefore, sharpening such a product will have a significant impact on the budget; it will be easier to buy a new one.

All kinds of tools

Don't know how to sharpen kitchen knives?

It doesn’t matter, there are several different ways and tools for this:

• A steel or ceramic rod called a mussate. Actually, it is made from the above-mentioned materials, on top of which a diamond coating is applied. Outwardly, it resembles a round file, only such a tool is used to a greater extent for straightening knives, rather than for sharpening.

• The whetstone is the most common tool that appeared in the kitchen several decades ago.. Stones differ in grain size; coarse (large grains) are intended for leveling the angle and correcting the shape of the cutting part. Medium grains are used to restore the original shape at the edge, and fine-grained stones are used to finalize the knife to working condition.
• Sandpaper can replace a whetstone. Unfortunately, it does not sharpen so well, so it is best to use only fine-grained blades. They will not damage the product or disrupt the edge angle. But this is the cheapest sharpener for kitchen knives.
• A special device that has become very popular in modern times - a plastic case with built-in metal disks. 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 advantage of such a device is that it maintains the correct sharpening angle of kitchen knives, which is 10-20 degrees.

The most common device that can be easily edited by a dull knife

As you can see, you can restore the knife’s former sharpness on your own without any expense. And if you don’t know how to properly sharpen a kitchen knife, then the entire process of sharpening and straightening will be described in detail below.