How to sharpen knives at home?

Many housewives complain that the knives remain blunt, even after they were sharpened. This is due to the fact that the process is executed incorrectly.

If we talk about knives, then this is quite an ancient subject that has not changed its basic form over the course of many centuries. They consist of a very comfortable handle, as well as a blade, which should be sharp. Their edge is made of different types of alloys, for the manufacture of which using different methods.

• Carbon steel knives are available to anyone, as their price is low. They are made of an iron alloy with carbon itself. They remain sharp for a long time, and after they become dull, they can be easily sharpened. But there are some drawbacks to such knives. At the slightest contact with any acidic medium, they begin to rust. Accordingly, the food, which is cut with such a knife, also gives a metallic taste.
• Knives are made of stainless low carbon steel. For the manufacture of such edges are used methods of fusing iron with carbon, as well as with the addition of elements such as molybdenum, chromium, and nickel. These knives require very frequent sharpening, however, do not corrode.
• Knives that are made of stainless high carbon steel do not require too frequent sharpening. In addition, they are completely unaffected by corrosion. In their alloy includes a lot of carbon, as well as vanadium and cobalt.
• The edge of the knives, which are made of Damascus steel, is most often used to create knives. But in the home, they are quite rare. For their production, only high quality alloys are used. If we talk about the shortcomings, it is only their high price.
• Knives with ceramic blades are distinguished by sharpness, which persists for quite a long time. They can not sharpen a couple of years. Their only drawback is a great fragility.

Start learning to sharpen knives, experimenting with your favorite knives, you should not. After all, quite a few irregular movements and the tool can be spoiled. Ceramic knives are sharpened only with a diamond bar. If it is not in the house, then it is best to contact a specialist who can do it professionally.

Besides, do not sharpen knives made of Damascus steel. After all, this is a rather difficult and long business. Therefore, not everyone will be able to cope with this task.

Those knives that have a wavy blade, also do not need to sharpen at home. In addition, it is not necessary to carry them to the master. After all, they almost can not return the old look.

The knives are quickly blunt enough if they come into contact with a very hard surface. In addition, those who use them daily for cutting meat, too, are forced to regularly bring the blade in order. Many tools are available for this process. This may be ordinary sandpaper, and a grinding stone, as well as any available tools.

Such a tool is good because you can quickly sharpen knives with it. It is also done automatically.However, this removes too much steel, which will lead to the fact that the blade is quickly erased. Therefore, a cold liquid must always be at hand, so that the warmed blade can be quickly cooled. In addition, it is almost impossible to sharpen the knife equally on both sides.

With this tool you can not sharpen a too blunt knife, because it is used more for editing, and not for sharpening. Besides, literally in a few days the knife will again be blunt.

The best option for women is considered such an option. It is enough to spend several times with a knife on the rollers, and it will be sharp. Anyone can buy such a little knife, as it is very cheap.

Many people are very skeptical about this method of turning. However, those who have already tried this tool, were convinced that this is quite an acceptable option. Of course, it is not very convenient, but if necessary it will help sharpen a knife.

This is one of the cheapest tools that you can buy yourself home so that you can keep your knives sharp without any problems. The only thing you need to choose it correctly. It is best to buy two bars at once. One of them will have a rougher surface and will be used for the main turning as well as the blade angle correction. The second most often polished surface.

The length of the bar should not be less than the length of the knife. In addition, the wider the surface will be, the more comfortable it will be. This option of sharpening requires a lot of patience from a person, because too quickly it will be difficult to cope with this process.

The price of such tools is high, however, the result is worth it. Besides, working with him is more comfortable. The basis of such tools is made of plastic or aluminum. Metal plates with a diamond coating are attached to it. Such sharpeners do not grind for a long time, and even after a few years they will look the same.

In addition, such tools have many advantages:

• do not break even when they are simply dropped on the floor;
• do not get clogged when grinding;
• quickly cope with the task.

The disadvantages are their high price.

These are the same bars that need to be used not in the dry state, but wetting in water. But the price is too high, but they wear out quickly. Therefore, for sharpening kitchen knives it is better not to use them.

Such a tool is more suitable for masters than for beginners. With it you can literally in a few seconds to make the blade sharp.

Whatever tool is chosen, the technology for sharpening will always be about one. First you need to practice on the most simple and cheap bar, and then you can buy tools a little more expensive.

However, in any sharpening process it is necessary to correctly set the sharpening angle. If we talk about kitchen knives, then it should be from 20 to 40 degrees. In addition, you need to know that the smaller the angle of sharpening, the thinner the blade of the knife. But it will not be sharp for long, except that when it touches any hard surface, the blade will lose its shape.

Therefore, it is necessary to choose the direction of the sharpening angle depending on what needs to be cut. So, professional knives should be sharpened at an angle from 20 to 30 degrees, but home knives - from 25 to 35 degrees. For Japanese kitchen knives, the sharpening angle should be between 15 and 20 degrees.

In order to learn how to sharpen kitchen knives with your own hands, you need to familiarize yourself with step-by-step instructions. In addition, at home to do it easily and quickly. However, here you need to know that there are editing and sharpening. For the first, you can use musat, sandpaper or ceramic plate. For the second suitable tools such as sharpening machine, bar, diamond or electric sharpeners.

• First you need to put the bar so that it was convenient to sharpen knives. In addition, it is necessary to put any kitchen towel under the bar so that it does not slide over the surface. The bar should lie, you should not hold it in your hands, since in this case it will be impossible to control the angle of sharpening.
• Next, you need to put the knife across the bar and make movements away from yourself. This should be done as if a regular pencil is being sharpened. In addition, do not need much pressure on the bar. After all, this not only does not accelerate the process itself, but, conversely, can deform the blade.
• You need to drive a stone about 40-50 times. At the same time it is necessary to maintain the correct angle. With the appearance of roughness, which is otherwise called burrs, you need to turn the knife and sharpen its other side. If the agnail passes here, then you need to sharpen the previous side again.
• To the state of a razor to bring the knife can be by grinding. It is necessary to use the most fine-grained pebble. It will be enough to hold a knife on the stone just 15-20 times.
• If you want the knife to be sharp for a long time, then you need to rub the blade of the knife to shine with a leather strap lubricated with GOI paste. Movement must go up.

Using such a tool for sharpening, you must follow the following rules. All actions are performed manually.

• The tip of the knife must be rest against any surface. Best of all, if it is wooden.
• Further, the knife must be pressed against the rod of musat at an acute angle, at its very handle.
• After this, it is quite energetic to stretch the blade of the knife from the beginning of the handle to the nose itself. This movement must be repeated several times in a row, besides changing the side of the blade. If the knife was completely blunt, then the use of such sharpening technology will not correct the situation, but a little bit you can correct the edge in this way.

With this simple device you can achieve good results. Moreover, it will not be so difficult. To start the sharpener must be fixed on the table. This can be done with one hand. The second is to take a knife and hold it a couple of times in the slot.

It is best to use a fine-grained circle here. To begin, the tool must be turned on at the very minimum speed. Then you need to hold one side of the knife on the side surface of the circle on sandpaper. At this time, be sure to remember about the correct angle of sharpening, because if you do not follow this, then you can just ruin the knife.

This sharpening technique often turns out to be rough and requires additional refinement. To do this, the usual sandpaper. In addition, the Japanese knives on such a tool is best not to sharpen, because you can just spoil them.

Often there is a situation when the knife needs to be sharpened, and there are no tools for that at hand. In this case, you can use the tools that will be at hand.

• The usual stone, which is necessary to start to wash, and then proceed to sharpening. The scheme of action here is the same as when using the bar. Also it is necessary to observe the correct angle of sharpening.
• Ceramic plate. Such material is much harder than metal, so it can be used for such purposes. The same technique is used as when sharpening on a bar. The only thing you need is a little more time.
• Sandpaper. Too-blunt a knife to sharpen such material is impossible, however, still a little fix it will work out. To do this, just move the blade of the knife with this material for several minutes in different directions. This will make the blade a little sharper.

Rate the degree of sharpness of the knife can be by such actions.

• It is enough to take an ordinary piece of paper and hold it with a knife, holding it in the air.If the blade is sharp, the paper will be cut into two halves with smooth edges. When the knife is not sufficiently sharpened, the paper will be a little torn or simply remembered after such a procedure.
• You can take a very ripe tomato and put it on a cutting board. A well-ground knife easily enters it and cuts effortlessly.
• A sharp knife will cut the usual thread in one second, but a blunt one will simply lead it to one of the sides.
• If a sharp knife is slightly turned into light, then there should be no glare from it. They can only be if the rays hit the surface of blunt knives.

Summarizing, we can say that even an inexperienced person can sharpen a knife at home. The only thing you need is to familiarize yourself with the rules of any of the processes, as well as be patient and time. It is not always sharpening turns out too fast. However, the result should be a perfectly sharp knife.

Then you can watch a video with tips on choosing devices for sharpening knives.