The corner of sharpening of a knife

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2018-08-29 21:00:15

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Blunt the knives in the kitchen – a familiar problem! You can resort to the help of special services, but easier and faster to self-sharpen the tools. After all, it is sometimes necessary not only in everyday life but also for hunting when you need professional sharpening of knives, with their secrets.

Previously, the sharpening of knives was a special art, which was owned by a few. Craftsmen with their own inventions and tricks can sharpen a knife to razor sharpness. Now for the grinding process often use the so-called Japanese water sharpening stones that before using, put in water for twenty minutes. Then, the sharpening stone must be placed on a stable surface (sometimes they are sold together with the stand).

The Main goal to be achieved during sharpening of a knife – the cutting edge of the tool is the right angle. The sharper the angle of sharpening a knife, the better it will cut. It must be remembered that the radius of the sharpened cutting edge should be minimal. If quality sharpening, the tip is about five microns. Mandatory procedure – polishing the cutting edge, it is necessary for the better preservation of the metal.

When sharpening a knife with a water stone you need to the surface came a thin stream of water (if the stone is coarse-grained), or you can just dip your fingers in water and wet the stone (if it is fine grain). Using a small pebble – nagori – on the surface creates a slurry having a positive effect on sharpening: you need to RUB the stone. We should specify that the angle of sharpening a knife – the angle at which to sharpen the knife against the stone. It may be different. Hunting knives sharpen at an angle of twenty degrees. Chopping tools are less blunt, he sharpened to a larger angle. Selecting the desired angle, put on a whetstone, the blade of a knife, press it with two fingers and sharpen. You can move the blade back and change direction. Starts sharpening with space arm and gradually comes to the tip. The end of the knife needs to be sharpened arcuate movements. You should not do sharpening in separate parts, otherwise the blade can receive the degree. Knife needs sharpening from both sides, gradually reducing the pressure. After this you should choose a different sharpening stone, of a finer granularity.

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Today there are special devices that a similar process was simplified and made available to the public: for example, a grinding device, manufactured by "Spyderco" that combines several types of stones. With the help of just a 40 movements a tool is brought to the desired sharpness. This knife is carried out on one, on another rock, holding it upright. Stones for sharpening are manufactured from alumosilicic. They are very well sharpen all brands of knives, made of stainless steel.

Sometimes when you handle the blade sharpening angle of the knife must be changed. This problem occurs if the factory angle is not the same as the one configured on the grinding device. Here to help old tried and tested method – using for forming the desired corner of the rough stone and oil. Then again, you can apply sharpening device for final processing tool.

The Steel from which made knives, shares the brand and has different characteristics. Accordingly, to vary the sharpening angle of the knife, which should be considered when debugging. For tools used in the kitchen, it is recommended an angle of thirty degrees. For large and powerful knife – at forty degrees. Most often to determine the grade of steel is difficult and so the correct choice of the grinding angle is intuitive. To remove traces of it from the blade by using hard sponges for dishwashing and liquid detergent.

After studying the suggested material sharpening kitchen knives for you will not be difficult. It is sufficient to prepare the necessary tools to observe safety precautions when working with knives-and the result will be sharp, honed to a state of razor blades.

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