The kitchen knife at home will become blunt after a long time of use. It is very difficult to cut vegetables with a blunt kitchen knife. At this time, the kitchen knife needs to be sharpened. So how to sharpen the kitchen knife? There are many ways to sharpen the kitchen knife. They are whetstones and sharpening sticks. If you don’t have these two at home, you can also use ceramic bowl bottoms, sandpaper, newspapers, tin foil, knife sharpeners, and steel wool balls. Zhang Xiaoquan kitchen knives factory will introduce tips for sharpening kitchen knives when they are blunt.
Whetstones are divided into fine whetstones and coarse whetstones. Fine whetstones are oil stones. If the knife is rusty and blunt, first use the coarse whetstone to polish off the rust and blunt parts. Then use an oil stone to smooth and smooth the scratches on the knife. When sharpening a knife, it should be sharpened in one posture and direction. The following is a detailed introduction to the method and steps of sharpening a knife with a whetstone:
Grind the inner blade first. When sharpening the knife, make the kitchen knife and the whetstone form an angle of 3°-5° (the smaller the angle, the more labor-saving when cutting vegetables). When sharpening the knife back and forth, keep this angle basically unchanged.
Regrind the outer edge surface. Make the kitchen knife and the whetstone be at an angle of 5°-8°, and the outer edge surface ensures that the cut vegetables can be separated from the kitchen knife smoothly, but it should not be too large.
Nowadays, many household knife sets come with sharpening stick. If the kitchen knife is not sharp enough, you can directly use a knife to sharpen it on the sharpening stick. Hold the knife in one hand and the sharpening stick in the other hand, and sharpen the knife sticks crosswise, and the ax will become sharp immediately after a few strokes. However, the sharpness of the kitchen knife sharpened in this way is relatively short, but the sharpening time is short, which is convenient for frequent sharpening.
If you don't have a whetstone at home, you can use a porcelain cup and bowl instead, because the circle at the bottom of the ceramic is very hard and rough, similar to a whetstone. The surface of the knife produces a lot of friction with the bottom of the porcelain so that the knife can be sharpened.
Method: Turn the porcelain cup and bowl upside down, and use the small rough particles at the bottom to sharpen the knife. Hold the handle of the knife steadily, let the knife face and the bottom of the cup be repeatedly polished at an angle of about 20°, it will become very sharp, and it will not take much effort to cut things.
In addition to bowls, you can also use porcelain plates, purple sand pots, ceramic wine glasses, etc.
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