Household knives require sharpening from time to time. Especially quickly they begin to blunt with increased lateral load, when pieces of metal come off the edge, or when cutting solid objects at right angles. The main goal of sharpening home knives is to keep the sharpness of the cutting edge as long as possible, removing as little metal as possible from sharpening it. To achieve this, you need to know how to sharpen knives correctly with a bar, because this is the most common option for sharpening at home.
Types of whetstonesJapanese water stones
Sharpening stones come in several varieties: diamond, ceramic, natural, Japanese water. In addition, grinders are also of the electric type. Without the skills to sharpen knives at home, it is better to use an ordinary abrasive or ceramic bar. Electric sharpeners can ruin a blade if you do not have the right skills or a poor-quality tool. In order to straighten the blade, you should use musat.
How to sharpen knives with a bar: video, recommendations.Grinding and grinding sides of a grindstone
To sharpen a knife well, you must use at least two abrasive bars, one of which has a larger grain size, the second - a smaller one. The blade is sharpened with one grindstone, and the second is ground.
The correct bar should have a length of 1.5-2 times the length of the knife, its surface should be flat, without chips. To begin with, it is better to get a stone of medium hardness, and when the necessary skill appears, acquire several different stones for different degrees of sharpening and type of steel. The stones of Soviet manufacture are still characterized by the best quality of grinding, if it was possible to find such a bar somewhere at a flea market, then it was lucky, and the quality of grinding with a long service life is guaranteed.
In addition to sharpening knives with whetstones, you can use goy paste to form a sharp cutting edge. In order to have not only a theoretical idea, but also a practical one, it is better to watch a video on how to sharpen knives correctly with a bar.
How to sharpen knives correctlySharpening a ceramic sheath
When sharpening knives manually, it is necessary to start with an abrasive with coarse grain and finish with fine-grained. It is recommended that you observe the following principles:
- Knives sharpen in smooth movements, without pressure on the cutting edge.
- It is necessary to select the optimum angle of sharpening and observe it throughout the entire sliding process on the bar.
- Before sharpening, during the process itself and as it ends, it is necessary to moisten the whetstones with water or a soap solution. This is necessary for better sliding of the blade, to avoid clogging of the pores of the stone with metal dust, as well as to get rid of the emerging dirt during the process and to clean the stone after sharpening.
- The first attempt to sharpen the edges is best made on a knife, which will not be a pity to spoil.
- The pass for sharpening is made by the cutting edge forward, “away from you”. Sharpening starts from the location of the handle. As the blade moves along the bar, the knife is pulled towards itself so that, reaching the end of the grindstone, at the same time reach the end of the tip.
- Ceramic knives are hard and well maintained after sharpening, but they are very fragile, unlike steel ones. Sharpening of this type of blade is done only with diamond wheels.
The process of sharpening home knives can be described step by step:
- The bar is moistened with soapy water (you can use dishwashing liquid).
- The stone is placed on a flat surface - a table, cutting board in a position convenient for you.
- The desired grinding angle is selected to fix the position of the knife. When sharpening it at a certain angle, it is worth remembering: the smaller it is, the sharper the cutting edge is, and the more, the longer it will remain sharp.
- For different types of kitchen knives, your angle is chosen: for an ordinary knife, it is 40-45 degrees, for a loin knife designed for thin cutting of fish, poultry or meat, the sharpening angle should be 30 - 40 degrees. For other tools, there are values: 10-15 degrees for shaving products and scalpels; 15-20 - for cutting vegetables, bread; 25-30 - angle for sharpening hunting knives. To get the correct angle that must be observed between the blade and the bar, it is necessary to divide these recommended values into two. Thus, in order to sharpen the edge at 45 degrees, you need to sharpen each side of the blade at 22.5 degrees relative to the grinding surface.
- The knife is placed in such a position that the upper part of the handle is under the lower edge of the bar. The grip is held with one hand, the cutting edge with the other, then you need to start sliding the blade away from you from the bottom of the knife to the tip in the direction of travel.
- The cutting edge should be perpendicular to the direction of travel.
- The angle is maintained along the entire movement, while the handle of the knife is raised on the bend of the blade to withstand a certain angle.
- It will be necessary to make at least 40-50 sliding movements on one side, then turn the knife over and repeat the same actions on the other side. A sign that the edge began to be sharpened will be the appearance of characteristic "burrs" on the blade. As you sharpen, metal dust will appear, which must be removed from the surface of the grindstone.
- When the point is sharpened, it is necessary to proceed to fine-tuning the blade. To do this, you need to perform the same actions as described above, but on a stone with a lower grain size. An alternative to such a bar is musat. This is a steel round rod with longitudinal notches for straightening the edge. It is not suitable for sharpening, and it is useless for a knife that is too dull, but it will help to correct the knife before and after working with it. To use the musat properly, it should be kept strictly upright. The blade moves along the garbage at an angle of 20-25 degrees no more than 4-5 times on each side of the blade.
- If you want to achieve a high degree of sharpness of the blade, like a razor, you can use goya paste. She needs to process the entire edge of the knife and repeat all the sharpening steps described above with the only difference that sharpening is done in the direction from the cutting edge.
How to sharpen knives with a bar: an alternativeSharpening a knife with a roller sharpener
If there is no desire or ability to use a whetstone, you can sharpen the blade with alternative methods:
- The easiest way is to sharpen the rough edge of the ceramic saucer located below it. The sharpening principle is still the same as described above, the main thing here is to observe the angle of inclination, direction and smoothness of movement.
- An electric sharpener is a convenient and quick way to sharpen a blade; it can even work with very blunt blades, including ceramic knives. Often used in places of public catering for work with a large number of tools. But the catch in its application lies in the fact that it will remove too much metal from the blade, which leads the knife to rapid wear. In addition, an electric sharpener is not the cheapest way to sharpen a blade.
- Roller sharpener for knives. This is an inexpensive and easy way, but far from the most effective, because the sharpness of the blade does not last long. A mechanical V-shaped sharpener is also cheap and fast in terms of sharpening, but it badly spoils the blade.
- Sharpening systems allow you to fine-tune and maintain the required angle. Grinding systems come with the ability to fix the blade and the grindstones themselves at a certain angle. The main disadvantage of these systems is that not every type of kitchen knife can be sharpened using them.
Sharpening the blade using an emery machine. This is an effective, but inconvenient for home use, and even more so, for a beginner, way. Sharpening the blade is carried out using several types of circles: abrasive, felt, grinding. This method often sharpen large hunting blades.