How to sharpen a knife with a whetstone, how to use a whetstone

To sharpen knives with a whetstone, the materials you need to prepare include: kitchen knives and whetstones.

1. Prepare a whetstone, if the blade is curled, the notch can be polished with large particles, and if the condition of the knife is OK, use small particles.

2. Prepare a kitchen knife.

3. The fingers of both hands tightly clamp the blade, fix the angle can not be changed, move back and forth against the whetstone, pay attention to rubbing hard in the direction of the body, and do not use force when pushing forward.

Fourth, when sharpening the right edge, the angle is slightly larger than the left edge, keep the angle unchanged, and move back and forth against the whetstone.

5. After grinding once, observe whether each section of the blade is sharp, and use your thumb to scrape along the vertical direction of the blade to feel the touch.

What to do if the kitchen knife at home is rusty, first we prepare a white porcelain plate, turn it upside down, squeeze some toothpaste, then sprinkle a layer of salt, and finally we pour in some white vinegar, mix well, then polish the kitchen knife, dip it in the solution, apply it to the blade, and polish it for three minutes.

Dip it in water while grinding, grind inward at a 45-degree inclination, and grind until the blades on both sides are smooth and scratch-free.

Sharpening a kitchen knife is to sharpen the knife edge with a whetstone a few times clockwise and then counterclockwise a few times.

Put some water to flush, then hit the oblique sharpening knife, and grind left and right, and often put water to rinse the knife and whetstone.

1.Look at the angle of your blade when sharpening the knife. I put some ink or something black.

When grinding on the oil stone, start grinding a few times and take a look. If the black color is not wiped off, it means that you have polished it well and is very flat, and if there are places, it has been wiped off. Some places are not wiped.

Then adjust it yourself.

2.When grinding. I sharpened it to the edge of the knife on the other side of the edge.

It means that the side where you sharpen the knife has been sharpened. Then you can switch sides. Similarly..

After both sides are grinded. Gently rub it repeatedly. Slightly polished.

This method is a bit backward, and now there are specialized machines.

Seafood table 9418, specializing in teaching knife sharpening.

1. Preparation before sharpening:

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

2.Prepare the 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.

2. Start sharpening the knife (take the thicker blade line as an example):

1.Sharpen the inside surface first. Make the kitchen knife and the whetstone at an angle of 3° to 5° (the smaller the inner edge, the less effort is required when cutting vegetables).

Keep this angle basically the same when sharpening the knife back and forth. Every few dozen grinds, observe the blade according to the method until the blade line is small. If you continue to sharpen the knife, the blade will curl and the cutting edge line will increase.

2.Re-sharpen the outer cutting surface. Make the kitchen knife and the whetstone at an angle of 5° to 8° (the outer edge ensures that the cut vegetable can be smoothly separated from the kitchen knife, but it should not be too large).

Keep this angle basically the same when sharpening the knife back and forth. Every few dozen grinds, observe the blade according to the method until the blade line is small. If you continue to sharpen the knife, the blade will curl and the cutting edge line will increase.

The whetstone is used to sharpen knives in the following ways:1. First of all, prepare a whetstone, which has fine particles on one side and coarse particles on the other.

2. Then sharpen the kitchen knife, and the blade of the cutting knife is relatively sharp.

3. The whetstone should be kept moist and moist, and it is better to rinse it with long running water when sharpening the knife. Trace pins.

4. When sharpening the left blade, the angle is very small, and the fingers of both hands are tightly clamped on the blade.

5. Fix this angle and move back and forth against the whetstone.

6. When sharpening the right edge, the angle is slightly larger than the left edge, and the angle remains the same, moving back and forth against the whetstone.

7. After grinding once, observe whether each section of the blade is sharp, and use your thumb to scrape along the vertical direction of the blade to feel the touch.

8. The blade of the bone chopping knife is relatively thick, and the left and right blades are at the same angle, and the angle is larger.

9. Finally, when sharpening the bone chopping knife, the angle between the blade and the whetstone should be larger.

with an angle grinder. Add the reputation section of the grinding wheel slice cut or with a number of preparations for the celebration of the roll of the reputation of the cut

Here's a way for you: first draw a line in the middle of the whetstone, and the corresponding position on the back should also be drawn, and the end should be drawn by a finch search, and the upper and lower lines are in the same position of Liang You. Then use a hacksaw to pull a few times on the upper and lower lines, pull a shallow print, and then put the whetstone obliquely on the stone, and use a hammer to knock the slag calendar on the marking part.

1. Soak the whetstone in water for one to five minutes, and use some vegetable oil or other grease as a lubricant when there is oil.

2. Fix the whetstone with wood or base.

3. Press the blade on the whetstone at a fifteen-degree angle.

4. Polishing from left to right or from right to left, do not planing up and down It is easy to roll the knife, and the grinding is uneven.

5. When the brightness and sharpness of the blade begin to strengthen, change to low density and polish again.

The whetstone has coarse sand on one side and fine sand on the other, the coarse sand is sharpened, and the fine sand is sharpened. Generally speaking, whetstones are sharpened with knives, and there are also sharpened knives with whetstones, which are rare and unsafe.

When sharpening the knife, the right hand holds the handle tightly, and the fingers of the left hand gently and steadily press the knife surface in a clockwise direction. The surface of the whetstone should be moistened. The knife face of the shed should maintain a stable angle with the surface of the whetstone, and the stone chips on the knife face will indicate the corresponding angle.

Do not apply force to the fingers of the left hand when the knife surface is pulled back, which is easy to cause backlash. Gradual decompression as you sharpen your knife will make the edge delicately sharp. The other side should also be ground back and forth in a clockwise direction.

Introduction to the whetstone

There are several kinds of whetstones in Cuiwei Mountain, including shale, siltstone, sandstone, etc., which contain many clay materials and can sharpen various cutting tools such as kitchen knives, scissors, machetes, guillotines, razors, axes, etc.

Any sandstone can be sharpened—grey clayey sandstone is probably best. Quartz is also good, but it is rare to imitate. Granite is also available. The key is that the sharpened edge must be sharp and durable, and not prone to chipping.

The whetstones in western Hubei are divided into three types: coarse, fine and oily. The coarse grinding stone is rough and "eats" iron quickly, so the peasants use it to sharpen the dull mouth and the notched household goods.

Kitchen knives are essential tools in the kitchen of our family, and it is very convenient to use a kitchen knife to cut vegetables and meat in the kitchen. The development of kitchen knives is the crystallization of the wisdom of the ancient people of our country. But there is a problem that has been bothering everyone, that is, once the kitchen knife is used for a long time, it will not be as sharp as before.

So at home, no matter how blunt the kitchen knife is, you can easily sharpen the knife without a whetstone.

In the past, many people would find someone to sharpen their kitchen knives after their kitchen knives were dull, but now this profession has basically disappeared. If the knife is blunt and then buy a kitchen knife, then it is very uneconomical. Therefore, it is very convenient and fast to sharpen knives with ceramic things at home, and it is particularly practical.

First, the rusty and dull knife is soaked in salt water, which everyone knows is sodium chloride. Sodium chloride electrolyzes sodium ions and chloride ions in water, resulting in a weakly acidic water in this liquid, which is very acidic. At the same time, the blunt part of the knife is due to the rust, so the rust will react with the acidic solution, and then sharpen the knife will be very convenient.

After soaking the knife in salt water, the bottom of the ceramic-like object is used as a whetstone, which acts as a grinding wheel. It can make the knife very sharp and sharp, so that you can easily sharpen the knife at home without a whetstone. This method is very practical, and at the same time, it is particularly cost-effective and labor-saving.