How to sharpen a knife well at home

How does dulling occur?

Absolutely any kitchen appliance, regardless of alloy and price category, becomes dull after some time of use. Dulling occurs at the micro and macro level: during use, the smallest particles of steel fly off and flake off, which is why every time we notice that more physical effort is required to cut products.

The main indicator of steel is hardness, and the standard hardness of a knife is usually in the range of 45-60 HRC. Determining hardness is an important step in choosing a quality tool that can last for many years. It directly affects its ability to maintain cutting properties. To quickly determine, you can take a needle file and run it along the blade: if, when pressed firmly, it slightly touches the surface, and when touched lightly, it slides freely, then the device is made of hard metal.

The easiest sharpening option

One of the most common methods is, of course, a sharpener. It allows you to quickly and easily restore the sharpness of a kitchen appliance. Most often, a sharpener is in the form of a bar or stone, which must be held over the blade. Despite the ease of use, this simple tool also has its drawbacks: if you hold the knife incorrectly or use the wrong direction angle, the tool can, on the contrary, be easily damaged. In addition, the sharpener itself can also wear out quickly.

Must for sharpening knives

Another fairly simple way to sharpen a knife at home is with the help of musat. They are used mainly for small kitchen knives. Musat is a special device with a solid rod and handle. It’s not difficult to work with them, the main thing is to be extremely careful, because the whole process takes place on the fly.

The safest technique, which is definitely suitable for a beginner, is “on your own.” If you are right-handed, take the knife in your left hand and the grinder in your right: the kitchen utensil should be positioned at a right angle with the cutting edge down. It is important not to press too hard on the blade and to hold both the knife and the handle of the tool firmly so that the tools cannot unexpectedly slip out of your hands due to sudden movements.

The number of cycles depends on the material of the tool and the grinder itself, as well as the degree of dullness: for example, with a ceramic grinder you can ideally sharpen a kitchen appliance in 3-6 cycles, but with a diamond grinder just one cycle is enough.

Sharpening a knife with stones

There are several types of stones, which are divided by roughness and abrasiveness. For beginners, it is recommended to use a double-sided stone with rough and fine surfaces. In addition to these, you will also need a sandpaper to dilute the water to ensure proper wetting of the surface.

The second step is preparation for the process. The tool should be held at a point designed for ease of use. It is important to ensure stability and stability to avoid injury. The third step is proper technique. The easiest option for beginners is the “X” movement. The stone should be held at an angle of approximately 20 degrees and the knife should be drawn across the surface in an “X” motion. The movement itself should be smooth to avoid weakening the blade.

How to choose the right sharpening stones?

Whether you’re a professional or just a hobbyist, it’s important to learn how to choose the right sharpening stones to keep your tools safe and sound. One of the first and most important aspects in choosing a whetstone is the type.

The most common is the natural sharpening stone, which is usually made from natural materials such as Arkansas, corundum, olivine and others. These stones have a high degree of strength and durability – they are excellent for turning kitchen appliances, cutting tools and other items where great precision is required.

However, in addition to natural ones, there are also synthetic ones. Synthetic stones are easier to use, but there are questions about their durability: it can be much lower than that of natural ones. The choice between natural and synthetic stone depends on your preferences and required characteristics.

Granularity is another important aspect when choosing whetstones. It determines the roughness or smoothness of the stone and affects how quickly and efficiently cutting tools can be sharpened. Typically, sharpening stones are classified by their granularity and have a number indicating the size and density of the abrasive particles. Low number stones are suitable for very dull tools, while higher number stones are excellent for polishing. It is worth paying attention to the size of the sharpening stone. This parameter depends on the type of tools you are going to sharpen and, of course, on your experience. Sharpening smaller knives and tools requires a smaller stone, and for larger blades and tools, choose a larger size.

Finally, remember the importance of proper care of your sharpening stones. Regular cleaning and keeping them in good condition will help maintain efficiency.

Disc sharpening method

This method is only suitable for professionals with specialized equipment – it can be done on a professional machine using abrasive wheels. The main advantage of discs is that they allow you to keep the blade sharp for a long time, and this is especially important for professional craftsmen or people who very often use knives in their work.

Among the disadvantages of use: disc sharpening usually only works with certain types of blades – round or flat. If you use other types of blades, this type of sharpening will not be suitable for processing them. Also, to install a disc sharpener you need a lot of space to accommodate the equipment.

Weapons editor of the magazine “Hunting and Fishing XXI Century” Alexander Kudryashov also gave some tips for beginners:

“Sharpening stones and whetstones are a great option. But for those who do not have experience and do not want to bother, I would still recommend a knife – this is a device where the sharpening plates are already installed at the desired angle, sometimes changing and adjusting to the sharpening angle of a particular knife. This method is much faster: you just need to pull the kitchen appliance through the device several times. The sharpening plates themselves on the device can be ceramic or diamond-coated steel, but this has no practical significance. Sharpening standard inexpensive kitchen tools with them is simple and quick. But I want to note that for expensive blades, this method is not the best, because such a tool can be aesthetically damaged.”

Common Mistakes

The effectiveness of use largely depends on the correct sharpening of the knife, however, many make common mistakes that, on the contrary, worsen the condition and even damage the blades. So, the most common mistakes:

1) Incorrect angle. Before starting, it is important to determine the sharpening angle that is suitable specifically for your tool, since different knives have different angles. Using the wrong angle can ruin the blade, so be sure to check the manufacturer’s recommendations.

2) Poor quality sharpening system. Using low-quality sharpening systems or stones can cause a lot of harm. It is important to choose sharpening systems and stones that suit your needs.

3) Insufficient removal of hard edges. Burrs and sharp edges form on the blade. If not corrected, they can cause uneven blade wear or damage. So be sure to check the blade and remove any burrs.

4) Incorrect pressure. The sharpness of the device depends on how hard you press on the handle. Too much pressure will damage the blade, and too little pressure will not produce sufficient sharpness. It is important to find a middle ground and apply sufficient, but not excessive pressure – the skill comes with experience.

5) Lack of regularity. It is important to sharpen your knives regularly to keep them sharp and ready for constant use. Determine the optimal frequency for yourself, depending on the frequency of use, and stick to this schedule.

So, sharpening a tool is a skill that requires care and attention to detail. Avoid the common mistakes we’ve discussed, and the result will be sharp, reliable, and durable tools that will serve you well in many applications.

How to check the sharpness of a knife?

The last stage is checking the sharpness. You can do this by gently running your palm along the blade, or you can try cutting a thin sheet of paper. If the device is not cutting enough, the procedure should be repeated, paying more attention to the correct tilting injection.

It is important to note that sharpening knives is a process that requires practice and patience, especially in the beginning. Don’t try to speed up the process, because one awkward movement can result in a cut. Strive for proper technique and focus on results.

Top 3 recommendations for caring for kitchen knives

1. Regular cleaning. After each use, it is important to wash your knives with warm water and detergent and then dry them thoroughly to prevent contamination and rusting of the metal.

2.Do not use aggressive care products: avoid acids such as lemon juice to avoid damaging the metal surface.

3. Store knives correctly. If you don’t use a kitchen appliance often, place it in a box or drawer to keep it safe from moisture and dust.