First soak the blunt kitchen knife in salt water for 20 minutes, then grind it, and pour salt water while grinding. This is easy to sharpen and sharp, which can prolong the service life of the kitchen knife. Glass products in the kitchen (especially light bulbs) are often blackened by lampblack, which is not easy to clean. You can wipe it with a rag dipped in warm vinegar, or you can first coat a layer of limewater on the glass products to be wiped, dry them and then wipe them with a cloth. Note that the light bulb should be removed and wiped, and dried before use.

Taking a kitchen knife as an example, for the convenience of description, we define two sides of the blade: after holding the knife, one side that the thumb touches is the inner blade surface, and the other side is the outer blade surface.

First, the preparation work before sharpening:

1. 1, first observe the blade: point the blade at the eye, so that the surface of the blade forms an angle of ≈ 30 with the line of sight. You will see an arc on the blade-a white edge line, indicating that the knife is blunt.

1.2, prepare a millstone: be sure to prepare a delicate millstone. If the edge line is thick, prepare a rough grindstone and sharpen the knife quickly. If there is no fixed sharpening stand, you can find a thick cloth (towel) to pad under the sharpening stone. Pour some water on the millstone.

Second, start sharpening the knife (take the thick blade line as an example):

2. 1, grind the inner edge surface first. Make the kitchen knife and grindstone form an angle of 3 ~ 5 (the smaller the inner edge surface, the more labor-saving it is when cutting vegetables). When sharpening the knife back and forth, keep this angle basically unchanged. Observe the blade by the method of 1. 1 every dozens of times until the blade line is very small. If you continue to sharpen the knife, the blade will curl and the edge line will increase.

2.2, and then polish the outer edge surface. Make the kitchen knife and the grindstone form an angle of 5 ~ 8 (the outer edge surface ensures that the cut vegetables can be smoothly separated from the kitchen knife, but not too big). When sharpening the knife back and forth, keep this angle basically unchanged. Observe the blade by the method of 1. 1 every dozens of times until the blade line is very small. If you continue to sharpen the knife, the blade will curl and the edge line will increase.

2.3. Fine grinding. Replace the delicate whetstone. Sharpen the knife according to steps 2. 1 and 2.2. Grinding until the following results:

There is no trace of rough grinding on the blade surface. The surface of the blade is bright.

B. Touch the blade with your hand along the surface of the blade, and the blade will not curl (curl).

C Observe the blade according to the method of 1. 1 until the blade line is so small that the blade can hardly be seen.

At this point, a kitchen knife is grinding.

The angle of the blade depends on your experience in cutting vegetables. I can only provide the angle range of the blade. Generally speaking, the flatter the inner edge of the kitchen knife used for slicing, the better.