The kitchen knife at home is blunt and needs to be polished to restore its sharpness. However, if it is not polished properly for a long time, it is easy to damage or even deform the knife. How to do the correct sharpening? Here is the correct way to sharpen the knife. It can not only change the knife back to its sharpness, but also ensure the service life of the knife.
Step 1 of sharpening: prepare the sharpening stone. To choose different densities of grindstones, grind them slowly from coarse to fine. In fact, it's enough to use a 300 / 800 knife on the front and back. But if you want the polishing effect, you need to polish it with a 1000-3000 mesh grindstone. Soak the grindstone in water for 1-5 minutes, so that it can absorb a certain amount of water and act as a lubricant. If you have oilstone, you can use some vegetable oil or other grease as a lubricant. Fix the grindstone with wood or base. Fix the grindstone and prepare to polish.
The second step of sharpening: pay attention to the angle. Turn the blade toward the eye so that the face of the knife is at an angle of & asymp; 30 & deg. You'll see an arc on the edge - a white edge line, indicating that the knife is blunt. Grind the inner edge first. The smaller the inner edge is, the more labor-saving it is when cutting vegetables. When grinding back and forth, the angle is basically the same. After each dozens of grinding, observe the blade according to the above method. Until the blade line is very small. Then grind the outer edge to make the knife and the grindstone form a 5-deg; ~ 8-deg; angle. The outer edge ensures that the cut vegetables can be separated from the knife smoothly, but it should not be too large. When grinding back and forth, keep this angle basically unchanged. Observe the blade every few dozen times. Until the blade line is very small. If you continue to sharpen the blade, it will curl and increase the blade line.
The third step of sharpening: fine grinding. After finishing the above steps, you can replace them with fine grindstone and start to finish grinding. Follow the above steps to grind the knife. It's about that. If there is no trace of rough grinding on the blade surface, and the blade surface is bright; or if you touch the blade with your hand along the blade surface, the blade is not curled, and the edge cannot be curled; or if you observe the blade until the blade line is very small, you can hardly see the blade.