How to put a knife

The knife is not only an instrument of hunting or protection, but also an integral element of any kitchen. A well sharpened knife will allow you to easily cut into thin slices of meat, fruits or vegetables. But to achieve such a result, you need to know how to properly put the knife so that it remains sharp for a long time.

The method of sharpening of any knife is determined by the device that we use for this. It can be an electronic device with an abrasive element or manual fixture. Entrance, grinder, ribbon electrical aclicing machine and a specialized knife sharpener can be attributed to electrical accommodation. The process sharpening the knife with the help of the first three devices is approximately the same and comes down to the following:

Install the device used for sharpening, on a flat solid surface and connect it to the network.
If your device is equipped with a water reservoir that reduces the heating of the blade during sharpening - fill it.
To avoid metal chips to get into the eyes, put the protective plastic glasses.
Apply the cutting part of the blade to the abrasive element at an angle of about 15-20 degrees and turn on the device.
During sharpening, smoothly move the knife blade from the nose to the handle, slightly pressing it to the rotating disk.
Having achieved uniform sharpening of the blade on the one hand, repeat the same procedure on the other side.
After the sharpening is completed, wipe the knife with a wet napkin in order to remove the metal chips from the blade.

Special electrical consoles are gaining increasingly popular and are safer devices than Bulgarian or emery. First of all, this is due to the fact that such devices are characterized by a small price and ease of use. To sharpen the knife attempting, turn on the device into the socket, insert the knife blade into a special gap and stretch several times to back. Rotating disks located inside the device will make the rest of you.

If you do not have a special sharpening tool, then it is possible to make a knife sharpening with a bar exhibiting in every home. In order not to damage the worktop, before proceeding with the knife sharpening, shook it with a newspaper or cover with a dense cloth. On the prepared surface, put the bar moistened with water. In the right hand take the knife, left to hold the bar. Suppress the cutting edge of the blade to the bar at an angle of about 20 degrees and spend it all over the bar from start to the end. After 7-10 movements, turn the knife to the other side and repeat everything from the beginning.

After the blade acquires the former sharpness, it is necessary to complete the coarse sharpening of the so-called "editing" knife. To do this, take fine-grained sandpaper, fine grinding bar or special ceramic musat. For editing rapid movements, spend the cutting edge of the blade on the bar (emery paper or musatum), alternating both sides. You should repeat such movements for 30-45 seconds.

Now you know how and with the help of which you can sharpen the knife at home. To make sure that you did everything right, press the tip of the knife to the finger at an angle of 90 degrees and stretch it in the side, really sharp blade will slightly pull the skin on your finger.