Knives are one of the most important elements in the kitchen. Without them, it is difficult to imagine the cooking process. Many varieties of knives are sold, differing in shape, purpose and material of manufacture. In the article, we will consider how to sharpen knives correctly with a bar at home.
Ceramic knives are one of the highest quality when cutting boneless products. Ceramics are not subject to abrasion, so they do not lose the quality of sharpening. Metal analogues over time need additional sharpening. To do this, it is better to use abrasive bars. How can a beginner choose the right block? How is sharpening done and how to keep the knife sharp maximum long? You will find answers to these questions in this article.
Safety Precautions
In order for sharpening to take place qualitatively and safely, be sure to observe safety measures.
Eye protection. During sharpening, friction of the metal against the stone occurs, which leads to chipping of the stone, when the smallest pieces of the whetstone can fly off in different directions, including in the eyes. To protect the eyes from sharp fragments using construction glasses.
Hands. Small-sized whetstones are not always convenient to hold in your hand. During the movement of the knife, he can slip out and injure his hand. Moreover, during sharpening, metal particles accumulate on the blade of the knife, which, if it enters the wound, can lead to infection. To avoid this situation, the knives are sharpened with gloves made of thick fabric.
During operation, use a sheet of plain paper so as not to spill metal shavings on the floor.
Step-by-step sharpening plan
First stage. Wet the stone with water to wash off the dust and dirt that was on its surface. To improve the effect, some masters add a drop of detergent.
Second phase. Organize a workplace. A cutting board or table is suitable. At this stage, it is important to determine the angle of inclination of the stone in relation to itself. The optimal position is determined with experience. Then you need to determine the angle of sharpening - the larger the angle, the longer the knife is sharp, and the smaller - the sharper.
The third stage. Correctly position the knife relative to the bar. Put the knife at a right angle to the bar, then smoothly and slowly, moving from the handle to the corner of the blade.
Video instructions
During sharpening, burrs form on the surface of the blade. Remove them with the help of garbage. This is a long rod with a characteristic longitudinal notch, which removes the burrs.
How to keep a knife sharp as long as possible
- It is recommended that the blade be machined before and after each use to maintain sharpness for as long as possible.
- Wipe the knife thoroughly but carefully after each wash.
Types of bars
Bars are divided into:
- Ceramic.
- Diamond
- Japanese water stones.
- Natural bars.
For more delicate work use abrasive paper.
How to choose a bar
In order for the grinding process to bring the desired results, it is important to choose the right stone for the knife. The bars are marked with several letters and numbers, which determine the type of stone, manufacturer, grain size.
Granularity determines the amount of grinding of metal - with a high coefficient of granularity and a thin knife, the blade grinds more than sharpened. The benefits of such work are few.
Pay attention to the color of the bar. Produce white, darker and gray shades. The light contains more natural components that act as an abrasive.A darker color indicates various impurities, which have a not so strong base, so they quickly erase and crumble.
Even a novice can sharpen a kitchen knife at home qualitatively, provided that it follows the recommendations. Properly selected bar and honed movements will help to extend the term of the sharpness of the kitchen appliance for a long time.
