Whetstone, what whetstone to choose? How many whetstones are used for field knives?

Depending on the degree of wear and tear of your knife, if the blade is curled and chipped, you have to use 240 to repair it, and then 300 will become sharp, if it is an ordinary knife, use 600 and then use 1000 on the line, generally speaking, use less than 1000 or more, unless you want to be very sharp or polished, now there is a kind of two-sided one side is 540, the other side is 800 white corundum, very easy to use, strong cutting ability, fast grinding, and the grinding stone loss is very small, but it is also expensive to fifty or sixty so.

1000，3000，8000。Increase in turn, grindable, mirrored.

Below 800, either the rust is removed, or the front is opened, simply sharpened, too rough to hurt the blade.

The survival knife cannot be less than 1000, otherwise it cannot be guaranteed to be sharp.

It is best to use 3000 for the stein blade, because it is a semi-flat grinding structure, and the smoothness of the cutting surface needs to be ensured.

Very small blades, more than 1000 is OK.

Polished on 5000.

Roll the blade, the knife is slightly blunt and rub it with 1000 mesh a few times (sandpaper, whetstone, personal only mass production, blunt sandpaper rubbed a few times to recover) The reference is a technical sticker, which has an introduction to the whetstone.

It is recommended to use imported, I bought an American DMJT whetstone last time, and it works very well.

Whetstones are generally bought from 400 mesh to 800 mesh.

The whetstone is made of sandstone, and the mesh number represents the thickness of the sandstone particles, the larger the mesh, the smaller the particles. The universal whetstone is 600 mesh, and the ultra-fine is 1200 mesh. Generally, the low mesh whetstone is used for coarse grinding, and the high mesh is used for fine grinding.

If from a practical point of view, a slightly thicker stone is enough, between 180 mesh and 1000 mesh, of which 400 mesh to 800 mesh this range is relatively friendly, there is considerable cutting force, not a large collapse can be easily repaired, the cutting edge will not be very rough, even if not carefully grinding, it can also be extremely easy to achieve smooth paper cutting, shaving sharpness.

Common types of whetstones

1. Oil stone. Oil stone is a traditional Western whetstone, this whetstone is used with a little oil on the whetstone before it is used. Generally speaking, there are more expensive Arkansas oil stones, and there are also cheaper Indian oil stones.

2. Terrazzo.

The most used whetstone on the market is very convenient to use, you can sharpen the knife by watering, and it is more convenient to clean, and it will be clean after washing. The advantage is that it helps to reduce friction when sharpening the knife and makes it easier to move back and forth when grinding, and the advantage of this grinding stone is that the grinding time is shorter. The water drop blue, which is favored by people, is one of the natural terrazzo.

3. Ceramic grinding stone.

Ceramic whetstones were an early alternative to natural whetstones. However, the quality of ceramic whetstones varies greatly. Ceramic whetstones should also be soaked before use, but ceramic whetstones should be soaked for at least ten minutes or more to saturate the pores of the whetstone.

Whetstones are generally made of 1000 to 3000 mesh double-sided grinding stones. According to the different thickness of the surface of the whetstone, it can be divided into three types: coarse grinding stone, medium grinding stone and fine grinding stone. The surface of the coarse grinding stone is relatively rough (the mesh number is less than 3000 mesh; The mesh number can represent the number of raised particles on the surface of the whetstone, the smaller the mesh, the rougher the surface), suitable for cutting and rough grinding.

The surface of the fine grinding stone is relatively smooth (the mesh number is more than 5000 mesh), which is suitable for fine grinding; The surface smoothness of the medium grinding stone is between that of a coarse grinding stone and a fine grinding stone. If it is only used to sharpen ordinary kitchen knives, you can choose a double-sided grinding stone of 1000 or 3000 meshes; If you want to grind high-end knives or sharpen extremely sharp flake knives, you need to use a fine grinding stone of more than 5,000 meshes.

Preparation before sharpening:

1. Observe the blade first: face the blade towards the eye, so that the blade is at an angle of 30° to the line of sight. You'll see an arc on the blade – a white line indicating that the knife is blunt.

2. Prepare a whetstone: Be sure to prepare a delicate whetstone. If the blade line is thick, prepare a quick and rough whetstone for quick sharpening.

If you don't have a fixed sharpening holder, you can find a thick cloth (towel) to put under the whetstone. Pour some water over the whetstone.

Hello dear, I'm glad to answer for you! Generally, the number of whetstones used at home is 800-1000 mesh, which is the best. The whetstone is made of sandstone, and the mesh number represents the thickness of the sandstone particles, with the larger the mesh, the smaller the particles.

The universal whetstone is 600 mesh, and the ultra-fine whetstone is 1200 mesh. Generally, rough grinding uses oil stones with low mesh number to disturb land, and fine grinding uses whetstones with high base and mesh number. Sharpening kitchen knives generally use 1000 3000 mesh double-sided grinding stones.

According to the surface thickness of the whetstone, it can be divided into three types: coarse grindstone, medium grindstone and fine grindstone. The surface of the coarse grinding stone is relatively rough (the mesh number is less than 3000 mesh; The number of meshes can be used to represent the number of raised particles on the surface of the whetstone, the smaller the mesh, the rougher the surface), suitable for cutting and rough grinding.

Diamond whetstone.

The blade of the kitchen cutter is relatively sharp, and the angle of the left and right blades is different, from the left side of the blade is almost perpendicular to the knife surface, the angle is very small, so the angle of the left side when sharpening the knife should be small. Start sharpening the knife, the whetstone should be kept moist, it is better to have a long running water to rinse when sharpening the knife, the whetstone should be fixed, and the whetstone should move when the knife cannot be sharpened.