How to properly sharpen knives

A good landlord doesn't have blunt knives in his house. A well–sharpened knife is not only a great danger of cutting yourself, but also a high convenience in cooking. Many people are interested in what to do so that knives do not become dull too quickly and how to properly sharpen kitchen knives. It is believed that if a knife is sharpened incorrectly, then its blade fails very quickly. Let's find out in what order how to properly sharpen knives.

Hardness of steel

As a rule, all high-quality knives have hardness in the range of 45-60 HRS. This indicator will tell you a lot about how to sharpen a knife. You can find it on the packaging of the knives. If they turn out to be insufficiently hard, then keep in mind that the blade may simply crumple during sharpening. Too high a hardness also has disadvantages. The main thing is the tendency to crumble when sharpening.
If you have thrown away the packaging of knives for a long time, then you can determine the hardness of steel in a simple grandfather's way. To do this, you will need a file. They should be held along the blade, first with a light movement, and then by pressing a little. When pressed, it should cling to the surface, and when moving slightly, it should slide freely. If so, then be sure that you have everything in order with the steel.

Choosing a sharpening tool

There are various options for sharpening tools on the market. Among them are special bars for sharpening itself and for subsequent grinding, shovels, special machines, electric and mechanical sharpening tools. The choice will depend on your financial capabilities, as it is best to buy a reliable brand device.
As for efficiency, musats have proven themselves to be the worst on the farm, and bars and electrical appliances are the best.

The process of sharpening the knife

It all starts with rough sharpening. To do this, it is best to use a special bar. Place it on a stable surface of the table and start sharpening, moving the knife with the cutting part forward, maintaining a perpendicular direction relative to the edge itself. This is the only way to fully control the process and achieve uniform sharpening.
So, the angle of the knife to the bar should be 90 degrees, and the angle between the work surfaces should be 20-25 degrees, but it all depends on the purpose of the knife. A cleaver, for example, needs to be sharpened at a high angle.

Now you know how to properly sharpen kitchen knives. Check the sharpness of the blade regularly, and at the end do not forget about grinding. This will ensure the durability of the blade and the smoothness of its surface, as well as eliminate burrs formed during sharpening. Descubre spinay casino y disfruta de una experiencia completa de juego en línea. Publicado el Categorías