How to sharpen a kitchen knife to be sharp, how to sharpen a kitchen knife to be sharp

Kitchen knife sharpening can be divided into: sandpaper sharpening, ceramic sharpening.

1. Sandpaper sharpening, the kitchen knife can be sharpened with sandpaper, first spread the sandpaper on the table, and then ensure that the kitchen knife is inclined at about 20 degrees, and then maintain a certain strength to polish back and forth, and the time can make the kitchen knife sharp in about 2 minutes.

2. Ceramic sharpening, the kitchen knife needs to be sharpened by using a ceramic sharpening, the bottom of the ceramic is facing up, and the toothpaste is smeared on the kitchen knife, the friction molecules in the toothpaste can increase the friction between the kitchen knife and the ceramic, and then polish back and forth, and salt water needs to be added during the grinding process, and the grinding can be done for 5 minutes.

In addition, after using the kitchen knife, it should be wiped clean with a dry rag and stored in a ventilated place to reduce the oxidation of the knife surface.

1. First of all, prepare a whetstone, generally only a few dollars, we can prepare one at home, the knife can be taken out to sharpen when it is blunt, it is very convenient. Then prepare a basin of water, put the whetstone in the water and soak it for five minutes, so that the whetstone can fully absorb enough water, which is more conducive to subsequent sharpening, neither hurting the blade nor damaging the whetstone.

After five minutes, take out the whetstone, then take two rags and soak them, spread a layer of rags on the table, and then place the cutting board, and at the same time, spread a rag on the cutting board and put the whetstone up.

2. The whetstone is divided into coarse noodles and fine noodles, we must first put the coarse noodles on it, because, if the knife is sharpened, the coarse noodles will be used, and the preparation is done, you can start sharpening the kitchen knife. Before sharpening the knife, sprinkle another layer of water, then hold the handle of the kitchen knife with one hand, press the knife surface with the other hand, and put the kitchen knife and the whetstone at an angle of about 20 degrees.

Next, keep this posture, push and pull back and forth, here it is necessary to pay attention to the fact that the strength must be uniform, if the strength is uneven, the sharpened blade will be pitted and uneven. If you feel that the friction between the whetstone and the kitchen knife is increasing and it is a little dry, sprinkle a little water on it to keep it moist, so that it will neither hurt the blade nor damage the whetstone.

3. Maintain the angle and uniform strength, polish the second half of the kitchen knife for about three or four minutes, and then put it in the middle section, and polish it in the same way, probably grinding until you try it gently with your hands, and you can hear the feeling of pulling a little hand, one side is grinded, and the other side is polished according to the same method, about seven or eight minutes.

After the blade is polished, there will be some uneven places, and then we have to grind vertically to smooth out all the uneven places. At this time, we need to replace the whetstone with thin noodles, first pour a little water, and then tilt the whole kitchen knife at the same angle of 20 degrees, hold the handle with one hand, and press the hand surface of the other hand on the knife surface.

4. The next is the vertical grinding of pushing and pulling up and down, the same strength should be moderate, not too heavy or too light, because the vertical grinding is on a plane, there is no segmentation, it can be sharpened just horizontally where the blade is uneven, so that our kitchen knife will be very sharp to use.

To maintain an even strength, it takes about four or five minutes to grind, turn over the other side and continue to polish well. Then the kitchen knife is cleaned, and then wiped dry, after vertical grinding and horizontal grinding, the blade is very flat and smooth, very sharp.

1.First of all, you must choose a good whetstone, not too coarse, too fine is not good, just see coarse sand on the surface.

2.There are many kinds of kitchen knives, and the materials are stainless steel, cast iron, and so on. There are uses such as cutting bones, cutting vegetables, and so on. Kitchen knives for chopping bones are generally thicker, heavier, and lighter for chopping vegetables. Here's how to sharpen a knife with a thin and light kitchen knife.

3.The correct way to sharpen the knife is to have as many contact surfaces as possible between the kitchen knife and the whetstone, and the angle is about 15 degrees.

4.First, hold the kitchen knife with two hands, hold the handle of the knife in one hand, and hold the back of the knife in the other; Make the kitchen knife fully in contact with the whetstone, and the force is uniform; The kitchen knife and the whetstone contact surface as much as possible, tilt about 15 °, and then grind diagonally along the direction of the blade, after grinding, pick up the knife and separate from the knife stone, and then pull back to the original position along the blade and sharpen, repeat this action, do not press the whetstone to pull back to grind, that will make the sharpened blade passivated again. Grind one side a few times, then turn over the other side and grind in the same way.

You can add some water to the whetstone to moisten, which can make the kitchen knife wear faster, of course, the whetstone will also wear out faster, but sacrificing the whetstone is inevitable.

5.After grinding repeatedly in this way for a few minutes, try a kitchen knife, which is much sharper.

Three quick daily sharpening methods! If you don't have knife sharpening skills, you can't find a knife sharpening master, so it's okay, teach you 3 tricks to make a kitchen knife sharp easily.

To sharpen the kitchen knife, you need to use sandpaper grinding, put the sandpaper on the table, and the kitchen knife is tilted 20 degrees back and forth to polish, or use ceramics to sharpen the knife, put the bottom of the ceramic up, and then apply toothpaste on the kitchen knife, and polish it back and forth for 5 minutes.

1. Sandpaper sharpening

The kitchen knife can be sharpened with sandpaper, first spread the sandpaper on the table, then ensure that the kitchen knife is inclined at about 20 degrees, and then maintain a certain strength to polish back and forth, and the time can make the kitchen knife sharp in about 2 minutes.

2. Ceramic sharpening

To sharpen the kitchen knife, you need to use a ceramic sharpening knife, put the bottom of the ceramic facing up, apply toothpaste on the kitchen knife, the friction molecules in the toothpaste can increase the friction between the kitchen knife and the ceramic, and then polish back and forth, and the grinding process needs to add salt water, polish for 5 minutes.

3. Precautions

In the process of use, the kitchen knife should be in contact with corrosive items or liquids as much as possible, so as not to destroy the impact of the beam on the molecular structure of the surface of the fiber, and after using the vegetable residue knife, it should be wiped clean with a dry rag and stored in a ventilated place to reduce the oxidation of the knife surface.

The sharpness of kitchen knives can be operated by methods such as whetstones, sharpening sticks, bowl bottom grinding, sandpaper, tin foil, etc.

1. The whetstone whispers.

Sharpen the inner blade first. When sharpening the knife, keep the kitchen knife sock and the whetstone at an angle of 3°-5° (the smaller the angle, the more effort is saved when cutting vegetables). Re-sharpen the outer cutting surface.

Make the kitchen knife move at an angle of 5°-8° to the whetstone, and the outer edge surface ensures that the cut vegetables can be smoothly separated from the kitchen knife, but it should not be too large.

2. Sharpening stick.

Nowadays, many knife sets come with a sharpening stick, and if the kitchen knife is not sharp enough, you can use the knife to sharpen it directly on the sharpening stick. Holding a knife in one hand and a sharpening stick in the other, the knife and stick are cross-polished, and it becomes sharp immediately after a few strokes, but the sharpness of the kitchen knife sharpened in this way is relatively short, but the grinding time is short, which is convenient for frequent grinding.

3. Polishing the bottom of the bowl.

If you don't have a whetstone at home, you can also use a porcelain cup and bowl instead, because the circle at the bottom of the ceramic is very hard and rough, similar to a whetstone. The surface of the knife creates a lot of friction with the bottom of the porcelain, so that the knife can be sharpened.

4. Sandpaper. This method is a little simpler, sandpaper to choose fine sandpaper, we just need to put sandpaper on the edge of the table, countertop. The method of grinding is also to tilt at an angle of about 20 degrees, and repeatedly polish the kitchen knife back and forth.

It should be noted that you must master the strength, maintain a stable strength, use sandpaper to sharpen the kitchen knife for about 2 minutes, the kitchen knife will become extremely sharp, if you have sandpaper at home, you may wish to try this method, which is simple and trouble-free.

5. Tin foil. Tin foil kneaded into tin foil balls, rub the kitchen knife hard, you can use it to sharpen the kitchen knife, the sharpened knife is also quite sharp, tin foil can also be used to grind scissors, the method is simpler and faster.

1. Aim the blade towards the eye, so that the knife surface 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. Grind the inner edge surface first. Make the kitchen knife and the whetstone at an angle of 3° 5° (the smaller the inner edge, the more effort is saved 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 above. Until the blade line is small. If you continue to sharpen the knife, the blade will curl and the cutting edge line will increase.

3. 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. Until the blade line is small. If you continue to sharpen the knife, the blade will curl and the blade line will increase.

4. Fine grinding. Change to a delicate whetstone. Follow the steps above to sharpen your knife.

Grind until the following results are obtained: No traces of coarse grinding can be seen on the cutting surface. The cutting edge is shiny.

b. Touch the blade along the surface of the blade with your hand, and the blade is not curled (not curled). cObserve the blade in the same way until the edge line is so small that the blade is barely visible.

5. At this point, a knife is sharpened.