How to use a knife, how to cut a knife?

Only by constantly practicing can you become a master The following are the practice skills of knife skills To practice more with the concept Find your own feeling There are two ways to attack the knife, the left and the right are heavy, the blood is less and the blood is more, and the head of the road is killed with one hit. Let's talk about the usage: 1

Side Knife: You charge towards the enemy. At the moment when you are about to make contact with an enemy, move to the left or right while giving your opponent a heavy sword.

2.Squatting Knife: You charge towards the enemy, and the moment you come into contact with the enemy, quickly crouch down and aim a heavy knife at the opponent's abdomen.

3.Draw: You also rush towards the enemy, but the moment you make contact with the enemy, the knife is raised upwards sharply, and the enemy is usually killed by a violent head.

4.Knife: Slash in a circle around the enemy with a light knife, taking care to aim for the head.

Tactical application of knives: 1It's not easy for your opponent to rush at you!

Turning around to dodge, with a draw, he was hit by a blow. But if he also uses a heavy knife, be careful. You can stab him sideways, but with a wide margin, so that he can take a heavy knife for nothing and you will not be harmed, or use a light knife to revolve around him.

Grind him to death. 2.The opponent jumps at you, which is the easiest, you just need him to jump on your head and give him a heavy knife upward, and he only has 45 HP and 95 armor, and then at the end of the straight rush with a heavy knife, you may only spend 20 HP.

3.The opponent does not move in place, with a light knife non-stop, this is more annoying, you rush to the head before you do, this time with a squatting knife, you rush over, he aims at your head, at this time you squat down to give him a heavy knife, he scratches you up to about 10 points of blood. 4.

The opponent circles around you, which is also more annoying, and the solution is that you rush straight towards him, don't get a little blood, give him a heavy knife, and then withdraw, waiting for the opportunity to give a heavy knife. This method is to look at your blood. When the opponent weighs a heavy knife and you still have 55 HP, you can charge hard, and when you have 40 points, you have to use a heavy knife to slash.

5 knife attack formula: 1 heavy knife 4 light knife and the master knife must not jump.

Knife room tip 1: Right-click heavy knife is your special skill, left-click light knife is your common skill. Heavy knives have amazing lethality, second only to the AWM sniper rifle, a heavy knife down often causes the enemy to die immediately, but sometimes you hit below the leg is likely not to kill people, at this time don't use the heavy knife to kill the enemy, it will only make the enemy take advantage of the delay you use the heavy knife, immediately use the left light knife to slash, a light knife can knock the enemy down.

Knife room tip 2: Don't retreat too often, this will be an important factor in your enemy's **. Maybe there are many players who don't know that the back button will have a relatively large "punishment" in the game, if you press the back button to run, the enemy will move forward a little faster than your back speed, and after a while will catch up with you, so if you want to run, you have to run like a look, don't face the enemy to retreat, if you try not to use the back button in close combat.

Knife room tip 3: Reasonable use of outflanking tactics, attacking from behind is also good. Attacking from behind may be shameful for many players, but this is tactical wisdom, and just like in the real wars of the past, those who have brains are often halfway there.

For example, the Desert 2 map, if you are a defender, you can avoid its edge (most people on the Desert 2 map will fight at Gate A), rush straight up from the middle gate, if you are lucky, you will not be discovered by the enemy, and break them from behind one by one, don't be in a hurry, you must solve the enemy with one sword, otherwise it will be easy to be discovered. Knife Room Tip 4: Learn to Ambush Around Corners What would you do if you were alone against a large number of enemies?

Rush up and slash? It will only cost you your life in vain. Because the enemy is psychologically prepared, and if you run away, the enemy will think that you are very good to kill, relax the combat vigilance, like the desert 2 map of the bend of the point, stop at a bend, listen carefully to the footsteps, at the moment of the moment, suddenly go down, no matter whether the enemy appears or not, this moment is the moment to decide your fate, if the enemy runs together, luck, a few knives, if you don't cut, just wait to accept the fate of the group chop, if the cut is early, the enemy is still behind then change places, Wait for the enemies to disperse and destroy them one by one.

Be careful not to run around, or your teammates will think you're dirty and end your game at any time. Knife room tip five: learn to squat, jump, move**, don't be rigid.

In hand-to-hand combat with enemies, use several active buttons flexibly. Squat, if the enemy is good at using a heavy knife to slash above his chest, then crouch down before he uses the heavy knife, and then when he runs out of heavy knife, immediately go up and return the knife. In knife fights, the focus is still on jumping, you can jump left and right, but don't jump backwards (the penalty for backwards has already been mentioned), and don't jump forward too often, this is only for breaking through enemy lines.

Often jumping left and right, you tend to turn the enemy around, and it is easy to dodge the enemy's attacks, especially the attack of the right heavy knife, you must learn this The key is to practice more and be satisfied.

If you play knife battles, single knife: jump up and move the mouse down (just like jumping up and hoeing the ground.) But it is not the earth that hoes but the people) after the right click .

You have to practice this slowly. .Bulking method.

Group knives: It is best to use a light knife. Stay away from people.

Throwing a light knife .Run around him twice and he's almost thereIf you want to make a heavy knife possible, you have to see the right time to kill with one sword.

If it's a ghost, I don't know, I don't play very muchThe above is proficient in personal opinions and experiences...

If you can't practice well, choose another path

Press the 3 button. 1.Side knives 2Squat knife 3Broach 4There are four types of rotary knives!

Left-click the mouse to slash, right-click the heavy knife!

There are several ways to sharpen a tool:

1. Use a whetstone.

1) Take out the whetstone, the whetstone should be fixed, and the whetstone will move when the knife cannot be sharpened.

2) Sharpen the bottom half of the knife first, then the top half of the knife. Remember to tilt the knife 4 cm when grinding the lower half; When grinding the upper part, tilt it by 8 cm.

3) The whetstone should be kept moist, and it is better to rinse it with long running water when sharpening the knife. On the way to sharpen the knife, when it is dry, put on the water, and after the slurry, the knife is sharpened all the time, and both sides of the knife must be sharpened.

4) After grinding once, observe whether each section of the blade is sharp, you can use your thumb to scrape along the vertical direction of the blade to feel the touch, if it feels slippery, it is not sharp enough, you can focus on grinding the blade in this section.

The bladed knife has 3 sides, and if you look closely, you can see the 3rd edge, which means that the blade has been sharpened.

2. Go to a professional knife shop to open the blade.

When sharpening knives, an unskilled person may accidentally injure their own hands. And if you pursue a better cutting effect, the people in the knife shop have professional skills and will bring better results.

Extended Materials. Cutting angle.

17 degrees: It is the angle of a general razor or kitchen knife, and the blade is sharp and has poor continuity. (Multiply yourself by 2).

20 degrees: can provide a fairly sharp cutting surface, portable knives or need to be very sharp knives. (Multiply yourself by 2).

25 degrees: Sharp and continuous cutting angle. Generally, knives used in the field are mostly used at this angle. (Multiply yourself by 2).

30 degrees: bayonet or field knife use, not easy to dull, easy to grind is its advantage (double-sided itself multiplied by 2).

Cut iron at 60 degrees or more (30 degrees or more on one side).

Chop very hard wood and chop the bones 50 degrees to 60 degrees (divide yourself by 2 on one side).

Cut the general wood 40-50 degrees (unilateral divide by 2).

Survival knife 40 degrees (20 degrees on one side).

Hunting knife, folding knife, 30 degrees, 40 degrees (unilateral divide by 2).

Sharpener 30 degrees Celsius and 30 degrees Celsius or less (one side divides by oneself by two).

Blade form. The form of the blade is divided into flat edge, half toothed edge and full toothed edge according to whether it has a toothed edge or not. And before the form of the blade, first understand the way to carry the knife.

The knife can be cut, sharpened, chopped, chopped, stabbed, poked, teased, scraped, sawed, etc., for the convenience of explanation, the knife method can be easily divided into two categories:

Push

cut): The cutting action is to push the blade forward to complete. For example, when shaving, you are pushing the blade of the razor forward; When cutting the fruit, the blade is also pushed in the direction of the peel you want to peel; When chopping wood, the blade is also pushed into it.

Latche (slicing

cut: The cutting action is done by pulling the blade backwards. Such as cutting meat or cutting tomatoes.

Encyclopedia - Blade.

The knife has the meaning of carving, so it is also called the flower knife. The knife is a knife that uses several cutting and slicing techniques to scratch the surface of the raw material with a variety of horizontal and vertical knife lines that are deep and impermeable. After cooking, the raw material can be curled into various shapes, such as:

Wheat ears, chrysanthemums, magnolias, lychees, walnuts, fish gills, lichens, wooden comb backs and other shapes. It makes the ingredients easy to cook, and keeps the dishes fresh, tender and crispy, so that the condiment juices are easy to hang around the ingredients. There are certain requirements for the depth of the knife edge, which is generally about two-thirds or four-fifths of the raw material.

The operation method is divided into pushing knife, broach knife and straight knife.

1) The technique of pushing the knife is similar to that of the reverse blade, holding down the raw material with the left finger, holding the knife in the right hand, the knife edge outward, the back of the knife inward, the blade close to the upper middle joint of the left hand, and about two-thirds of the raw materials. The depth should be equal and the distance should be even.

2) Broach Blade Broach Blade is similar to the oblique blade, hold down the raw material with the left hand, hold the knife in the right hand, the blade is outward, the blade is inward, the knife is cut into the raw material, and about two-thirds is pulled from the upper left to the lower right.

3) Straight knife cutting is similar to pushing knife cutting, but the raw material cannot be cut.

In the application of knife cutting, the knife method can be divided into two types: general cutting and flower knife cutting. Generally, it is only a row of knife lines on the raw materials, such as when cooking whole fish, you can use a broach method. Flower knife cutting is one of the most widespread cutting methods.

The so-called flower knife is to cut various pattern patterns on the raw materials, so that the raw materials appear in various shapes after cooking. However, the use of this kind of raw materials must be tough, brittle and gluten-free raw materials, such as: pig, sheep, cattle kidneys, as well as pig belly, chicken gizzards, duck gizzards, squid, etc.

Broach cutter: Similar to an oblique blade, the knife is cut into the raw material and pulled about two-thirds from the top left to the bottom right. Straight Knife Cut:

It is similar to the push-knife cutting method, except that the raw materials cannot be cut, and it is divided into two types: general cutting and flower knife cutting. Straight knives are generally used for tough, brittle and glutenless raw materials, such as: pigs, sheep, pig belly, chicken gizzards, squid, etc.

Another method is to first cut a close straight knife pattern parallel to each other on one side of the raw material, and then intersect with the original knife pattern at a right angle, cut the same knife pattern, the depth of the knife edge is four-fifths of the raw material, and then turn the raw material and use the same knife method.

Kitchen knife workers need to practice diligently, and the specific knife methods are as follows: Straight knife method Straight knife method refers to a type of knife method that is at a vertical angle between the knife and the vegetable mound or the contact surface of the raw materials. According to the amount of force and the way the hands, wrists, and arms are moved.

A variety of methods used to cut the ingredients into various forms with a knife. The main ones are as follows:1The cutting method is the most fundamental knife method in the cutting of dishes.

Push the blade The push blade is to press the raw material with the left hand, hold the knife with the right hand, and put the knife body flat, so that the knife body and the vegetable dun surface are in an approximately parallel state,..

Cutting knife is a knife method that cuts a certain depth on the surface of the raw material without cutting it, and then forms a pattern, also known as the "flower knife method".

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A very good brand is better to be positive and positive.

The fixed-angle sharpener, although it has no soul when grinded, is very useful.

Straight cutting Generally, the left hand is pressed to stabilize the raw material, and the right hand is operated. When cutting, the knife hangs downwards and neither pushes outwards nor inwards.

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Here's how to make a handmade knife:

Step 1: Design the knife template, and have a favorite knife shape in mind, mainly to facilitate us not to be too messy in the later production process, and the final model.

Step 2: After we finish the drawing template, then weld Damascus steel, using two different materials of steel, generally speaking, it is 1084 type steel and 15N20 type steel, you can also use other steel, if the hardness requirements are not high, you can also use a steel.

Step 3: Then it is to weld two different steels, pay attention to the superposition of each other when welding, and require tight seams in the middle, without gaps, otherwise the two steels are likely to collapse when forging after high temperature heating.

Step 4: After the two steels are welded, weld a steel bar at the tail to facilitate the hand-holding forging and back-and-forth high-temperature heating knife.

Step 5: After heating at high temperature, the steel plate is burned into a steel block, be sure to let it burn through, pay attention not only to the surface is red, but the inside is still hot.

Step 6: If the steel block used is too thick, manpower can not forge well at all, only forge long strips and start forging with a hydraulic hammer after starting to repair with a small hammer.

Step 7: After removing the oxide layer from the surface limb or face, a quick pickling is done. The interlayer can be clearly seen, too many layers are easy to decarburize, too few patterns are not obvious.

Step 8: Cut the previously forged steel plate and carry out secondary welding, and then start forging the knife shape and knock out the outline.

Step 9: At this time, the billet has been forged up to 300 layers, and now the large one has been hammered out, and this process needs to be constantly adjusted to make its shape closer to the appearance of the drawing template.

Step 10: After the knife shape is trimmed, use a grinding wheel to polish the oxide layer on the knife body, remove some rough and flawed places, and carry out preliminary cutting (of course, you can also leave the blade uncleared).

Step 11: This is what it looks like after grinding and slightly polishing, the shape is already the same as the drawing template, and the blade is also sharpened.

With a delicate knife handle attached to the back of the mouth, a beautiful handmade knife has been perfectly created.

When it comes to knives, it is both a sharp weapon and a sharp blade, it is a good tool if used well, and it is also a sharp weapon that hurts people if it is not used properly, I hope you use every tool correctly.