1. First of all, you need to choose a good sharpening stone, not too coarse, too fine is not good, see the surface of the coarse sand on the line.

2. There are many kinds of kitchen knives, the material has stainless steel, cast iron and so on. The use of bone cutting, cutting vegetables and so on. Chopping the bones of the chopper is generally thicker, heavier, cut vegetables with a little lighter and thinner. Here is the process of demonstrating knife sharpening with a lighter and thinner knife.

3. The following is the correct way to sharpen a knife. First two hands holding the knife, a hand holding the handle, a hand holding the back of the knife; so that the knife and the whetstone full contact, uniform force; knife and whetstone contact surface as much as possible, tilted about 15 ° or so, and then along the direction of the knife edge diagonally grinding, grinding past the knife up with the knife stone away from the body, and then pull back to the original position along the knife edge and then grinding, repeat the action, do not pressure the whetstone pull back to grinding, that will make the grinding of good Do not press down on the sharpening stone and pull it back to sharpen, as this will make the sharpened blade blunt again. Grind one side of the knife a few times and then turn it over and grind the other side in the same way. You can add a bit of water to moisten the whetstone, which can make the knife wear faster, of course, the whetstone will also wear faster, but the sacrifice of the whetstone is inevitable.

4. After a few minutes of repeated grinding in this way, try the kitchen knife, is not a lot sharper.

Precautions

When sharpening the knife, pay attention to safety, do not have to cut into the body or hands and feet.

After sharpening the knife, you need to rinse the kitchen knife with water to clean it, because there will be some dust from the sharpening stone on the blade.