How do you make a whetstone work well?How to use a whetstone

Soak a blunt kitchen knife in salted water for 20 minutes, then grind and pour salted water while grinding. This is not only easy to sharpen, sharpened, but also prolongs the service life of the kitchen knife. Glass products in the kitchen, especially light bulbs, are often blackened by oil smoke and are not easy to clean.

You can use a rag dipped in some warm vinegar to wipe it, or apply a layer of lime water on the glass products to be wiped, and wipe it off with a cloth after drying. It should be noted that the bulb should be removed and wiped, and it should be wiped thoroughly before use.

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 blade line will increase.

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 blade line will increase.

Fine grinding. Change to a delicate whetstone.

Sharpening knivesDon't buy whetstones, teach you a trick, kitchen knives are extremely sharp and as good as new.

The whetstone is used to sharpen knives in the following ways:1. First prepare a whetstone, which is 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 cutting knife, the angle between the blade and the whetstone should be larger.

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.

The coarse grinding stone, also known as the oil stone, is soaked in oil for a day (engine oil) before use! The same goes for fine grindstones! Cooperate with oil grinding when you use it, and put it back in oil when you don't use it. But there is no need to cooperate with oil grinding at home!

Oil stone: Oil stone is a relatively fine grinding stone, and it is also divided into particle sizes.

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.

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.

Selection of whetstones:

If you want to do a good job, you must first sharpen your tools. Sharpening a knife seems to be a rough job, but it also pays attention to the use of "tools".

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 rougher.

The number of meshes is less than 3000 meshes; The mesh number can represent the number of raised particles on the surface of the whetstone, the smaller the mesh number, 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 must also have a fine grinding stone of more than 5,000 meshes.

Soak a blunt kitchen knife in salted water for 20 minutes, then grind and pour salted water while grinding. This is not only easy to sharpen, sharpened, but also prolongs the service life of the kitchen knife. Glassware in the kitchen (especially light bulbs), ...

2.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). ,.. when sharpening knives back and forth

3.Re-sharpen the outer cutting surface. The kitchen knife and the whetstone are at an angle of 5° to 8° (the outer edge ensures that the cut vegetables can be smoothly separated from the kitchen knife,..

4.Fine grinding. Change to a delicate whetstone.

1. If the steel used in the tool or tool is good or hard, choose diamond whetstone, high-performance ceramic whetstone and oil stone.

2. If the materials used for knives and tools are alloy materials that are harder than steel, diamond whetstones and high-performance ceramic whetstones are selected.

The whetstone and the knife rub against each other, and the temperature of both rises, reaching sixty degrees or more in places such as the blade. The knife is quenched, and the heat generated during sharpening can anneal the knife with increased stiffness after crushing treatment, reducing the sharpness of the knife. Therefore, when sharpening the blade, water should be added to the whetstone to reduce the heat generated during sharpening the knife to avoid damage due to overheating.

You can use Ada Nai stone.

A ruby of 3000 is about the same as a ruby of 3000. In addition to the durability point.

But 3000 stones usually wear and tear.

And Adani is very cheap, 2-6 yuan a piece.

**There are those that are sold.

You can use Tianpeng whetstone, 800-1000 mesh is suitable for household kitchen knives.

At the beginning, the whetstone is used with a high number of meshes, which is more time, 400 to 600 coarse grinding, 600 to 800 fine grinding, daily grinding is enough, more than 1000 already belong to the polishing category, the actual effect is just beautiful.

Sharpening knives from coarse to fine Coarse machinability can quickly reshape the cutting edge, fine correction of rough scratches on the cutting edge, improve sharpness.

Of course, the angle of the cutting edge also has a relationship.

Use a whetstone to sharpen knives, and the materials that need to be prepared by Zhun Qin Qingfan 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 this angle and cannot change, stick to the whetstone before and after the hail to move back and forth, pay attention to rubbing hard in the direction of the body, and do not push forward with force.

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.