The easiest way to sharpen a knife without any extra tools. Typically, a mechanical sharpener consists of a holder and a grindstone inside a structure. The risk of spoiling a knife or cutting yourself is minimal, so such a sharpener will be useful in every kitchen. You can buy a knife sharpener at any hardware store or hypermarket.
Musat is like a file and consists of a handle and a long rod. Suitable for straightening the blade, but can not cope with a blunt knife. In addition, skill is needed to work with musat.
A great way to quickly and at the same time quality grind knives, as well as scissors and even screwdrivers. The device quickly grinds and grinds knives with any type of blade without applying force.
The cost of a home electric sharpener is higher than that of a budget mechanical or musat: from 2 thousand rubles.
Photo: shutterstock. com
Grinding stones are natural and artificial. With their help, you can sharpen any kitchen knife, but it will take some time and attention. Two stones are needed for sharpening: with small grains and large.
Photo: shutterstock. com
A machine with an abrasive wheel is a professional tool, it is better not to approach it without experience. The steel from which the knife blades are made is hardened at high temperatures. Uncontrolled heat on the machine can damage the knife.
For home use, all accessories except the grinding wheel are suitable.
With electric and mechanical sharpeners, everything is simple: lower the blade into the hole, a couple of movements - and the knife is sharp again, as after a purchase.
Things are more complicated with a grindstone and musat.
Before proceeding to the grinding process, lower the whetstone for 15 minutes in oil or water. So particles of steel will not clog into it. Start grinding with coarse stone.
It is important to correctly position the blade relative to the surface of the bar . If you need to make a knife sharper - sharpen at an angle of 10-25 degrees. For greater dullness resistance - 25-45 degrees. The same applies to working with musat.
Sharpen the knife with continuous movements, lifting the handle at the moment when the block reaches the bend of the blade. This will keep the cutting edge sharpening angle. After the knife must be sanded with fine-grained stone . The movements are the same.
If you are not confident in your abilities, take the knife to the workshop for professionals.
If the blade is badly damaged, it is better not to sharpen it, but to purchase a new knife.
It is better to sharpen the knives that you use every day in the kitchen once a week. With rare use, it is enough once a year or depending on the condition of the blade.
Sharpened knives make cooking easier. Sharpen your kitchen knives once every one to two weeks using a special sharpener or stone.
Observe safety precautions - if it doesn’t work, contact a workshop for help.