How to sharpen a kitchen knife How to sharpen a kitchen knife

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. 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 to polish back and forth, or use ceramics to sharpen the knife, put the bottom of the ceramic facing up, and then apply toothpaste on the kitchen knife, and polish it back and forth for 5 minutes.

2. If the kitchen knife is thicker and sudden, use a thick whetstone to sharpen it first; Then use a fine whetstone to sharpen the knife surface. When sharpening kitchen knives, sharpen them in the same direction. Pay attention to safety when sharpening knives, and do not cut your body, hands and feet, etc.

After sharpening the knife, rinse the kitchen knife with water, as there will be some whetstone dust on the blade.

1. Place 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. Grind the inner edge 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 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 cutting edge line will increase.

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

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

b Touch the blade with your hand along the round surface of the blade, and the blade is not curled (not curled). c Observe the blade according to the method, and the straight state teases the edge line is very small, and the blade is almost invisible.

5. At this point, a knife is sharpened.

Sharpen your knives as follows:Can be ground on the bottom of an inverted ceramic bowl

Prepare a ceramic bowl for cooking at home and turn the bowl upside down. At the bottom of the bowl, add some salt, as well as some white vinegar. Because white vinegar has a good effect on softening the blade, and table salt has a good effect on enhancing friction, fusing them with the bottom of the bowl can have a good sharpening effect.

Once you have prepared the ceramic bowl, you can start sharpening the kitchen knife. Kitchen knives are also divided into the inside side and the outside side, the inside side is the left side when cutting vegetables, and the outside side is the right side when cutting vegetables.

Note: Be sure to grind the inner edge first, and then grind the outer edge, and the number of grinding must be the same, not more grinding on one side and less grinding on the other. The kitchen knife should also be sharpened at an angle of 15 degrees, so that the angle will not hurt the blade of the knife.

Tips for keeping kitchen knife cuts sharp:

In addition, the kitchen should prepare two kitchen knives, thick knives for chopping and thin knives for cutting, so that the separation not only keeps the knife edge perfect when cutting food, but also avoids improper use and affects the sharpness of the knife edge to be injured, it is best to wash and dry with a dry cloth after each use, which can prolong the service life of the kitchen knife and the sharpness of the knife edge.

If you want to sharpen a kitchen knife, you can sharpen it with a whetstone, sharpen it with an old newspaper, or sharpen it with the bottom of a bowl.

1. Use a whetstone.

Sharpen the inner blade first, so that the kitchen knife and the whetstone are at an angle of 3° 5° (the smaller the angle, the more effort is saved when cutting vegetables) back and forth, keeping this angle basically unchanged.

Then sharpen the outer edge to make the kitchen knife and the whetstone at an angle of 5° 8°, 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. Use old newspapers.

Open the black ink page of the newspaper and rub the kitchen knife back and forth from the end of the knife to the tip of the knife several times to become bright and sharp. In addition to old newspapers, paper printed with black ink has the same effect, because the graphite in black ink has a sharpening effect. However, remember to rinse the knife after grinding.

3. Use the bottom of the bowl.

The knife can be sharpened by using the small particles of the rough bottom of the ceramic to make the knife surface friction with the bottom of the Sakura porcelain. The method is to hold the handle firmly and grind the knife surface at an angle of about 20° to the bottom of the cup. In addition to bowls, similar porcelain plates, purple clay pots, ceramic wine glasses, and so on can also be used.

How to care for kitchen knives

Stainless steel knives do not rust forever, so immediately after each use, the knife surface should be cleaned with clean water and wiped dry with a rag. Place in a ventilated and dry place, away from water and gas, to prevent rust.

After the knife is used up, it should be inserted in the knife holder, and do not throw it away to avoid damaging the cutting edge. The knives are used separately according to different purposes, and should not cut hard objects such as metal and wood.

If you want to eliminate the fishy smell on the knife, wipe the knife with ginger to remove the fishy smell. After the knife is used, it can be dried with a cleaning cloth or applied with a little oil to prevent the blade from oxidizing and rusting, losing its luster and sharpness.

1. First of all, the blade is facing itself, the back of the knife is facing outward, so that the knife surface and the sharpening rod are at an angle of about 15 °, the smaller the angle, the sharper the sharpened kitchen knife, so that the blade is close to the sharpening stick, the right hand is thrown outward, the sharpening rod does not move, so that the blade is sharpened from beginning to tail along the sharpening rod, this action is seven or eight times in a row, and the outer blade is sharpened.

2. Then, turn the knife in reverse, the blade is close to the sharpening rod, and sharpen it seven or eight times according to the above method. The inside of the knife is sharpened.

3. The sharpened kitchen knife and sharpening stick are rinsed with water, one is quenched, and the other is kept clean.

4. When sharpening the knife, do not let the angle between the kitchen knife and the sharpening stick be too large, you can assume that if the angle reaches 90°, it is not sharpening the knife but directly sharpening the blade. Therefore, the smaller the angle, the sharper the sharpening knife.

1. First of all, the blade is facing itself, the back of the knife is facing outward, so that the knife surface and the sharpening rod are at an angle of about 15 °, the smaller the angle, the sharper the sharpened kitchen knife, so that the blade is close to the sharpening stick, the right hand is thrown outward, the sharpening rod does not move, so that the blade is sharpened from beginning to tail along the sharpening rod, this action is seven or eight times in a row, and the outer blade is sharpened.

2. Then, turn the knife in reverse, the blade is close to the sharpening rod, and sharpen the stool seven or eight times according to the above method. The inside of the knife is sharpened.

3. The sharpened kitchen knife beam and the sharpening stick are rinsed with clean water, one is quenched, and the other is kept clean.

4. When sharpening the knife, do not let the angle between the kitchen knife and the rubber knife sharpener stick be too large, you can assume that if the angle reaches 90°, it is not sharpening the knife but directly grinding the blade. Therefore, the smaller the angle, the sharper the sharpening knife.

Buy a whetstone for each of the coarse and the fine.

salt water, basins of water, kitchen knives that need to be sharpened.

Method steps.

1. Soak the knife in a basin of salt water for about an hour. Figure 2 On the coarse whetstone, the knife edge is about 20 degrees forward and the knife stone, and the height of the whetstone and the back of the knife is slightly greater than a horizontal thumb, and the knife is sharpened back and forth.

3. Walk one side of the knife on the whetstone in the direction of the knife edge line, grind in one direction, and always repeat in one direction. Do not grind upside down. 4

The knife is turned over, and the same as before, it is also sharpened in one direction, and it is always repeated in one direction. Do not grind upside down. 5. The knife sharpened in this way is fast, and the cutting of vegetables is light and not laborious.

The kitchen knife becomes sharp, don't throw it, teach you a trick to become sharp quickly.