How do you sharpen a kitchen knife to be sharp? How do you sharpen kitchen knives 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.

There are a few ways to make a knife a little faster, and here's how:

Method 1: Sharpen the kitchen knife with a whetstone.

Sharpening a kitchen knife with a whetstone is the most common and most effective way to sharpen a kitchen knife, and the way to sharpen a kitchen knife with a whetstone is this:

1. Soak the kitchen knife in salt water for 20 minutes before sharpening, and pour salt water while grinding when sharpening, so that the grinding can be fast and increase the service life.

2. Stick the knife surface tightly to the whetstone, and push and pull the knife after the rear is slightly cocked. When sharpening the knife, the force should be even, and then sprinkle water when the surface of the whetstone is mortared, and the two sides of the knife and the front and back and the middle should be evenly sharpened in turn, only in this way can the blade be kept straight and sharp, and the knife should be washed with water and wiped dry after grinding.

3. When sharpening the knife, it is necessary to grind the inner knife surface first, and then grind the outer knife surface. When sharpening the inner knife surface, the kitchen knife and the whetstone are at an angle of 30 degrees to 35 degrees, because the smaller the inner blade surface, the less effort is required when cutting vegetables.

4. When sharpening the knife back and forth, keep this angle basically unchanged. Then sharpen the outer edge surface to make the kitchen knife and the whetstone at an angle of 50 degrees to 80 degrees, 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. Keep this angle basically the same when sharpening the knife back and forth.

Grind repeatedly until the edge line is thin enough and there are no obvious notches on the blade.

Method 2: Sharpen the knife with old newspapers.

Fold it tightly with n sheets of newspaper, make the upper and lower ends straight, fix it, dip some detergent on the knife, get a little water on one end of the rolled up old newspaper, and rub it back and forth from the end of the knife to the tip of the knife several times, which can also make the blunt kitchen knife sharp to a certain extent.

Method 3: Sharpen the knife with the bottom of a porcelain bowl.

If you have a porcelain bowl at home, you can also use it to sharpen your knife, because there are small coarse particles at the bottom of the bowl, which can solve the urgent need to some extent. In addition to porcelain bowls and disks, mugs can also be used, and the dulled blade can be rubbed back and forth to remove burrs and achieve a sharp effect.

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.

Sharpen the whetstone at an angle of 20 degrees flattened, and the whetstone cannot be sharpened into a crescent shape. That is unsuccessful. You can't just buy it and want to open it in a hurry. At least 1 week.

Soak in salt water for 5 minutes before grinding.

Stainless steel knives also have their own special sharpeners, most of which are put in the designed card slot and sharpen back and forth. Of course, there are many kinds of knife sharpeners, if it is a good knife, a good horse with a good saddle, but also buy a good knife sharpener and follow the instructions to do it, it is very easy to use. There is also a kind of sharpening stick, which is commonly used to sell meat, and the effect is also good, and it becomes faster immediately after grinding, but the time to maintain sharpness is relatively short.

Of course, the most traditional whetstone can also sharpen stainless steel knives, but it involves a lot of technical problems, such as the angle of grinding, the choice of whetstone stone grain thickness, and if you don't get it right, it will grind the knife, so if you don't have some technology, it's better not to use it.

The knife is laid flat and sharpened, and the thinner the edge, the sharper.

The correct way to sharpen a kitchen knife, without a whetstone, the kitchen knife is as sharp as new.

Cross-sharpening, using a wider whetstone, first coarse, then finely sharpened, sharpening the knife edge, the knife edge is extremely sharp.

A few features of a good kitchen knife:

1. The steel is good Look at whether the steel is good or not, it's very simple to flick your fingers directly on the knife body and listen to the sound. The sound is crisp and pleasant, and the knife with a long-lasting sound must be good steel. On the other hand, if it is knocked like a stone, the steel is definitely not better.

In ancient times, there was such a thing as listening to the sound of the sword.

2. Look at the knife edge, the knife edge is smooth, the lines are perfect, and the edge of a good kitchen knife is sharpened and sharpened.

3. Look at the feel of the kitchen knife in your hand and wave it up and down A good kitchen knife will not have a feeling of heavy head and light heel, and the kitchen knife will be evenly stressed.

At present, the market is mainly based on stainless steel kitchen knives and national deaf dumb shell steel forging kitchen knives, mainly traditional old-fashioned kitchen knives, generally speaking, stainless steel knives are fashionable and beautiful in appearance, suitable for cutting vegetables and slices, these bones are not very powerful, but it is difficult to use a long knife edge and a blunt edge. The old-fashioned kitchen knife has a rough appearance, but it is quite sharp and durable, and it is easy to grind, good cutting vegetables, cutting bones, durable performance, and more suitable for friends who like to pay attention to practicality and use. Personally, I think that the old kitchen knife is much easier to use than the stainless steel knife, and a kitchen knife can be used casually for a few years, and it is very sharp to sharpen it.

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.

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.

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.

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.

Sharpen the way to sharpen a kitchen knife: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 a kitchen knife, you need to use a ceramic sharpener, with the bottom of the ceramic facing up, and apply toothpaste on the kitchen knife, the friction molecules in the toothpaste can increase the friction between the kitchen knife and the ceramic.

Then grind back and forth, and add salt water during the grinding process, and polish for 5 minutes.

Precautions: The kitchen knife should be used in the process of contact with corrosive objects or liquids as much as possible, so as not to affect the molecular structure of its surface, and 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.