Grinding is the delicate process of finishing the blade that most purchased knives need. Give the cutting edge of the tool a sharpness that will allow it to be used without additional force.
Necessary
- - two-layer sanding bar;
- - wet towel;
- - steel bar.
Instructions
Step 1
Grind your knife two or three times a year. Prepare a two-layer abrasive stone. Place a damp towel underneath to prevent slipping on the table. Take the knife in your hand and place its base on one of the sharpening corners. With your other hand, press the tip at a sharp angle against the rougher side of the stone, keeping the bevel of the knife parallel to the surface of the sanding block.
Step 2
Smoothly moving the knife from right to left, move its blade along the stone in a direction perpendicular to the cutting edge at the point of contact. Remember that abrasive grains create grooves in the metal, giving the blade the shape of a file and increasing cutting efficiency.
Step 3
Turn the block over and set the blade at a 20 ° angle to its surface. As you guide the blade, gradually move the point of contact to its edge. Do not allow the knife to break off the stone and scratch its side. Do not break the sharpening angle and slightly raise the handle above the stone, reaching the arched shape of the knife.
Step 4
Work the blade until a small, even burr forms on it. Flip the blade over and repeat the procedure on the back of the blade. Make sure that both surfaces of the knife are flat and form a file-like cutting edge with teeth visible to the naked eye. Note that such a blade is more efficient than a smooth blade, but the quality of its sharpening is short-lived.
Step 5
For the successful operation of the knife, refine it. Use the long steel bar often included with the knives, or purchase one separately. Place the whetstone on the kitchen table and press the sharpened tip of the knife firmly against it.
Step 6
While tilting the blade towards the blade, slide it several times over the surface of the bar. Repeat the process on the opposite side of the blade. Remember that it is enough to fine-tune the knife once a month.
