Many of us have noticed that someone in the house has kitchen knives that are always very sharp and cut well, while others do not. This does not mean that people like to use blunt cutters, they sharpen them, but the sharpness persists for a while. In fact, properly sharpen a kitchen knife is a rather rare skill.
The scheme of the device for sharpening knives.
For cooking, a lot of different cutters are used. They differ in size, shape, purpose (for vegetables, canning, for meat or fish). Blades are made of carbon, powder and chrome-plated stainless steel; ceramics; titanium. There are knives that do not need to sharpen. Everyone wants to have such in the kitchen, but they also have their disadvantages. These include:
- cutters with a blade in the form of teeth - not suitable for all products;
- steel blades with a magnetic coating - if sharpened, it will be damaged;
- Ceramic - cut fine, but they are easy to break.
Sharpening does not need only the last type of cutters, and the first two just can not sharpen.
Kitchen knives at home are sharpened with a bar, ordinary sandpaper, musat, special grinding equipment.
The scheme of the blade of the kitchen knife.
Even if you use the same tool, knives can be sharpened differently depending on their purpose. With long use, the blade becomes rough and can no longer smoothly and quickly cut products, and when grinding these roughness are erased, the tool again becomes smooth.
To find out if the cutters in your kitchen need sharpening, try cutting a piece of hair or a piece of paper with them, cutting an onion or tomato. If the blade is blunt, then it will not damage the hair and paper, and the skin of vegetables somnet.
How to sharpen a knife bar or sandpaper
Almost every kitchen has a grinding bar. And most people think they can use it. And what could be difficult? They took a cutter and three sharpeners. But after such a sharpening, he still badly cuts and becomes dull very quickly. This is due to improper use of tools.
It is necessary to take a bar or piece of sandpaper, wet it with water or sunflower oil and put it on a table or other flat surface (chest of drawers, window sill). Under the sharpener they usually put some thick litter so that it does not damage the furniture and it is more convenient to grind. The cutter must be taken so that one hand is on the handle and the other on the blade. Then we tilt it at an angle of not less than 20 and not more than 60 ° (determine by eye). If there is a protractor, use it. The larger the angle, the sharper the knife. Blade for fruit grind at an angle of 20 °, and for fish - 40 °.
The knife should be kept cutting side of itself, tilting it to the bottom right edge of the bar or sandpaper.
The sequence of sharpening a kitchen knife.
Do not drive too fast, you can get hurt. These actions must be repeated for at least 7 minutes. Then we turn the cutter with the cutting side to us and again we run them along the sharpener for at least 7 minutes, but already towards us. If the block or paper becomes dirty, wash the steel dust with water. If the blade is hard to sharpen, you can wet it.
After sharpening, look carefully at the knife. If there are damage or roughness on the cutting side, then the sharpening process should be repeated until it becomes even. This usually happens with cutters that were previously incorrectly sharpened, misused, with old objects.Back to table of contents
Use of musat
They are in every modern set of cutters, look like a small pointed pin with a handle. They are made from ordinary steel or diamond coated, from ceramics. With their help, knives do not sharpen, and rule. Editing - alignment of a knife blade, it needs to be done much more often than sharpening. Cooks rule the blades several times a day. At home in the kitchen, this is done much less frequently, as needed.
When sharpening a knife with a musat, the cutting edge is much less ground than when using a bar. When using it, you do not need to press hard on the cutter, you can damage the blade. Many rub the rule and the knife against each other, but the edit is not so. To do this, lay a dry cloth on the table, put the rule on it at an angle of 70-80 ° tip down.
Then we take a cutter in hand, lean it with a slope of 15-20 ° to the musatu and lead from us to the rag. In this case, it is impossible for the knife to stop on it, do not bring it to the very bottom. The blade is conducted in a semicircle, as when sharpening on a bar, starting from the handle and ending with the point of the knife. The action must be repeated several times. Then the same operation must be done on the other side of the blade, while the musat must be deflected in the opposite direction. Then turn the knife over to the cutting part and rule it from two sides.
Attention! If the cutter is very dull, then the rule may not cope with the work. It is better to immediately take the bar or special sharpeners for kitchen knives. But it is best not to bring the cutting kitchen utensils to such a deplorable state.Back to table of contents
Use of tools for sharpening
Instruments for sharpening cutters are mechanical and electrical. They can be purchased at the store where the dishes are sold. For sharpening they are built in abrasive wheels. The first type is based on the fact that you do all the work with your own hands and at the expense of your own strength. The device has a recess where the blade is inserted. We take a knife, insert it into this recess close to the handle and draw the whole blade towards us.
The advantage of the device is that it allows you to sharpen the cutting edge on both sides at the same time. The disadvantage is that you cannot choose an angle. For example, the angle sharpened 20 °, and the knife needs to be made under 35 °, in this case you will fail, and the blade will deteriorate.
The easiest option to sharpen cutters is an electrical device. It allows you to sharpen knives in less than 1 minute. You do not need to make any effort, you just need to plug in the device, choose the angle of inclination, take the blade, insert it into the slots, move it back and forth, and everything is ready. Usually these devices are purchased for catering establishments. Few have such a home in the kitchen. Its main disadvantage is price. This is the fastest, but expensive way to sharpen cutters.