As the saying goes, a singing gun, a knife for cutting vegetables and a sharp kitchen knife are very important to the taste and color of dishes, so how to sharpen a long-used kitchen knife is actually very simple.

grinding a kitchen knife with a grindstone

grinding a kitchen knife with a grindstone is the most common and effective way to sharpen a kitchen knife. In some areas, there are also masters who specialize in grinding kitchen knives and scissors for others. You can directly spend some money to let a professional master grind a kitchen knife for you. If you can't find a sharpening master, buy a sharpening stone yourself. The knife becomes dull and you can sharpen it at any time. Then, the question comes again. How to sharpen a kitchen knife with a grindstone?

Method of grinding a kitchen knife with a grindstone:

Soak the kitchen knife in salt water for 2 minutes before sharpening the knife, and drench it with salt water while sharpening the knife, so that it can be ground quickly and prolong its service life. Stick the knife surface tightly on the grindstone, and then push and pull to sharpen the knife after the back is slightly tilted. When sharpening the knife, the force should be even, and then water should be sprinkled when the surface of the grindstone is mortar. The two sides, the front and back and the middle of the knife should be evenly ground in turn. Only in this way can the blade be kept straight and sharp, and the knife should be washed with clear water and dried after grinding.

when sharpening a knife, you should grind the inner surface first, and then the outer surface. When grinding the inner blade surface, the angle between the kitchen knife and the grindstone is 3 ~ 5, because the smaller the inner blade surface, the more labor-saving it is to cut vegetables. When sharpening the knife back and forth, keep this angle basically unchanged. Then grind the outer edge surface, so that the angle between the kitchen knife and the grindstone is 5 ~ 8. The outer edge surface ensures that the cut vegetables can be separated from the kitchen knife smoothly, but it should not be too big. When sharpening the knife back and forth, keep this angle basically unchanged. This grinding is repeated until the blade line is thin enough and there is no obvious gap on the blade.

I'm a professional. I've been working as a carpenter for more than 4 years, and I still know a thing or two about cutting tools. The kitchen knife is based on the right hand, and the front and back are the main times to sharpen the edge. No matter the quality of the knife is good or bad, as long as it is used, it must be sharpened. The front side is attached to the left hand side, and the back side is mainly worn. If it is found that the blade is dull and dull, it should be polished well, and then the front side can be rolled lightly, which is sharp and does not hurt the hand. For practical purposes only.