The use of kitchen knives is associated with one unpleasant problem. At times, the blade becomes blunt, and it becomes difficult to use such a knife without sharpening. But such a seemingly simple task turns out not to everyone.
After prolonged use, the ceramic knife needs sharpening.
Even more troublesome is the original Japanese innovation of recent years - the ceramic knife. Despite the assurances that it is almost impossible to dull the subject, this sometimes happens to him. And because sharpening ceramic knives at home is becoming increasingly important for their owners.
You can, of course, contact a specialist, but why not try to do it yourself? It is necessary only to call in allies patience and accuracy.
What is a ceramic knife?
The ceramic knife is quite durable and can be used for a long time without additional sharpening.
The main advantage of this knife is the ability to use it for its intended purpose without additional sharpening for a long time. Actually, for this purpose it was developed.
Meanwhile, ceramics in the production of the blade is not really applied. Just the process of its manufacture is somewhat similar to the process of creating ceramic products. However, instead of alumina in the production of ceramic knives in furnaces under high pressure, zirconium powder baked into briquettes is baked.
Since zirconium has a strength that is only slightly inferior to the strength of a diamond, ceramic blades, if properly used, can do almost without sharpening. True, in a real kitchen it is very difficult to withstand the conditions of proper operation, which does not allow cutting of frozen semi-finished products, cutting hard bones or cutting works on a glass board.
In any case, even a high-quality product recognized by the manufacturer over time under the influence of active loads, chemical reactions and normal wear and tear can lose its sharpness. As a result, the knife begins to cut badly, in addition to this, due to improper handling, chips appear on its blade.
Therefore, sooner or later, you still have to address such a topic as sharpening ceramic knives. But before you figure out how to perform this operation at home, it is worth knowing how you can sharpen such an important and popular kitchen utensil.Back to table of contents
Options for processing ceramic knives
Currently, there are 4 methods of sharpening:
Diagram of types of sharpening ceramic knives.
- Appeal to a professional master. With a certain free amount, this is perhaps the most ideal option. The specialist will do the job quickly and, as you can count, with high quality. Having paid for the work, the client will still save money, since he will not have to spend money on a special tool for sharpening, which will also rarely be in demand.
- The use of special grinding tools. The value of both mechanical and electric sharpeners is that when working with them there is no need for special skills of a professional. All sharpeners are configured in such a way that practically do not allow the possibility of improper sharpening. High quality processing ensures the availability of special diamond discs.
- Sharpening on a conventional grinding machine. This option assumes the presence of a grinding wheel with a diamond coating. For proper processing of the blade it is necessary to ensure the operation of the machine at low revs and with minimal beating of the abrasive disk. Because of the material from which the blade is made, it is recommended to perform grinding at an angle of 20-25 degrees. If the angle is made smaller, this will lead to increased fragility of the blade. This option is more laborious and takes significantly more time than working with a special sharpener.
- Sharpening with hand tools. These include various flat hand-held sharpeners that look like nail files, and musat, a special steel rod with a round (oval) cross-section with a diamond coating. Mostly manual sharpeners are used for minor adjustments to the angle of sharpening the blade.
Sharpening a ceramic knife at home
Here it is immediately necessary to note one fundamental point. You can sharpen a ceramic knife blade only when something more solid than its material base — zirconium — will act on it.
As mentioned above, this chemical element is slightly inferior in hardness to diamond, so for grinding they usually take a diamond-coated grinding wheel.
The scheme of the angle of sharpening ceramic knife.
The process itself is as follows. Before you start sharpening the product, you need to adjust the grinding wheel at low speed and make sure that its beat is insignificant. Otherwise, the knife will be sharpened badly.
Sharpen the blade should be at the angle shown above, and special attention is paid to the fact that the pressure of the knife on the rotating disk was easy, with minimal effort. This, of course, will significantly slow down the work, but a long period of time spent on this will not be in vain. The high level of quality of the work done and the high speed of its implementation in this case are incompatible.
Begin to sharpen the blade from the handle of the knife. The blade moves smoothly from the base to the tip. The sharpening on one side is repeated several times at the same speed and in the same order. Then the ceramic knife turns over to the other side and the whole operation is repeated very carefully several times. Cycles on one and the other side of the blade evenly alternate.
Direction when sharpening a knife.
If the private house is not equipped with an electric grinding machine, and the need and desire to return the former urgency with your hands to an irreplaceable object from kitchen utensils are present, you should not despair. A definite alternative to a rotating grinding wheel can be a manual sharpener. The movements in this case will be similar to the sharpening technology on the machine. You just need to remember to pre-wet the abrasive surface of the sharpener with cool water.
As you can see, this is probably the cheapest way to sharpen a dull ceramic knife. But at the same time, the manual version has its own big minus, which is noticeable to the naked eye. The point is that the grinder must have sufficient experience of similar work. Otherwise, it will not only not improve the cutting properties of the product, but may completely spoil it.
After all, sharpening such a knife is different from sharpening a traditional steel version. Therefore, the performer must give the zirconia blade a virtually exclusive edge shape. Flawlessly ground ceramic blade in cross section should be somewhat convex on the sides. This configuration provides the blade with excellent durability.Back to table of contents
Some tips for the grinder
The blade of a ceramic knife must be either pure black or pure white.
Despite the guarantees provided by the manufacturer, it is recommended to regularly ceramicize a ceramic knife once every 2-3 years.
To further save yourself from unpleasant surprises, when buying a knife, you need to pay attention to the color of the blade. The blade of this "ceramics" can only be either white or black.
A good ceramic knife cannot be sold at a low price. Otherwise, you can run into a poor-quality fake.
When purchasing such a product with the intention to subsequently self-undermine it, it should be borne in mind that a ceramic blade can be sharpened a limited number of times. Therefore, it is necessary to try to prolong the knife's life as much as possible while it is being used in the kitchen, not trying to cut frozen food with it, do not chop bones, do not throw it on the table and do not overwhelm the rest of the dishes. Store a relatively fragile item preferably separately from the rest of the kitchen utensils.
And if the owner of such an original knife in many respects will be able to provide him with all the specified conditions, and will also show elementary assiduity and accuracy when sharpening, a ceramic knife will serve him faithfully for many years.