What can be simpler, than grind a knife? After all knives are in each house, in each kitchen, and sharpen them literally everything: housewives, pensioners, young scouts in campaigns and students in hostels. Not to mention men. All need to cook food, to clean potatoes, to cut bread. So, also sharp knives are necessary. Knives sharpen practically everything. Whether but all are able to make a blunt knife sharp?
Sharp knife. What is it?
The blunt knife cuts badly. And sharp – it is good. All know it. The blunt knife rumples rather and crushes. The sharp knife cuts, that is easily divides the cut subject. The cutting influence is complex and includes pressure and shift. From a school course of physics to us communication of pressure and area of a support of the pressing body is known. It inversely proportional. That is the area of a support is less, the more there will be pressure with the same force of influence. The pressing object having the minimum area will have maximum pressure. Therefore, it will be best of all to cut a knife with the minimum area of the cutting edge. Such knife call sharp.
Main ways of sharpening of knives
Ways of minimization of the area of the cutting edge of a knife there is a set. They are defined by type of the grinding equipment. Now the industry the huge number of adaptations for sharpening of knives is issued: from professional power grinding plants to the elementary mechanical sharpeners and grinding stones. Grinding stations are developed especially for use in professional kitchen: at restaurants, cafe, etc. They possess big functionality and are convenient in work. The main shortcoming – high price. Electric machines are slightly cheaper, but also opportunities will please them you less. Variety of mechanical sharpeners really hugely: from professional diamond grinding tools to the cheap adaptations which are poorly coping even with editing of a knife.
How it is simple to make a knife sharp?
If you have a grinding station or a good sharpener, the answer to this question you will find in factory instructions to them. If you wish that the knife was sharp always when it is necessary for you (at home, at dacha, on fishing, in a campaign), some councils for sharpening of a knife on a grinding stone will be useful to you. It is not difficult at all, the main thing to understand the basic principles of process. From the equipment you need only a grinding stone. It is more than anything. For certain, you have it. Even if the stone did not appear, it can be bought cheap in any household shop or in the market.
As soon as sharpen knives on a stone! Creativity national is boundless! I do not undertake to describe various mockeries at knives. The main thing that rather sharp knives knife sadists never receive. Their infinite way – from absolutely blunt knife to a little less stupid. And a problem not in their curve hands, and only that they do not know how to sharpen knives on a stone.
So, the easiest way of sharpening of a knife on a stone.
Put a grinding stone in water for some time. Or simply moisten it with water. Sit down at a table so that the light source was before you. Put a grinding stone before yourself on fine damp fabric or it is simple on a sheet of paper that the grinding stone did not slide and did not scratch a table.
Put a knife the cutting edge on a grinding stone perpendicularly to its plane. Do not move and do not press. You see before yourself a knife plane corner to a stone surface, equal 90 degrees. Mentally halve it. Put a knife at an angle of 45 degrees to a stone surface. Again mentally halve it. Put a knife at an angle 22,5 degrees. Look narrowly at this corner of sharpening, feel and remember it. It quite will be suitable for a kitchen knife or a knife of universal appointment.
Put a knife at an angle 22,5 degrees (1/4 from a perpendicular) on one party of a stone, having directed to the cutting edge to other party so that the handle rested against a stone. Now present that will cut off a thin film from all surface of a stone, moving a knife the cutting edge forward. The knife needs to be held perpendicularly to a stone that the knife and a stone formed a cross. Without changing a tilt angle, start "cutting off a film" from a stone: move a knife the cutting edge along whetstone forward and pull on yourself. Stretch so to the tip of a blade (and until the end of grinding whetstone). The main thing – to hold to constants a knife plane tilt angle to a surface of a stone and a perpendicular between a knife and a stone (between their axes). Change of these corners in the course of sharpening will not allow to create the minimum surface of the cutting edge. The description seems difficult. But it at the first reading. Further it will be necessary to remember only algorithm: 22,5 degrees, perpendicular between a knife and a stone, cutting of a film.
Move a knife exactly, slowly, without breakthroughs, with average pressing. Make some movements in one party, some movements under the same corner – in another. Turn to yourself a knife the cutting edge and examine it under direct rays of light. At a sharp knife the cutting edge, its surface, you will not see. Achieve it. Wash out a stone in process of pollution.
That the edge directly about a handle was better sharpened, it is possible to put a knife on a stone, receding from a handle to steam of centimeters. And to begin the movement, shifting a knife forward, to a handle, and only then to pull on itself.
Before the end of sharpening do on one movement in each party. Check sharpness of a knife, holding a sheet of paper in one hand and trying to cut off a knife from it strips. The sharp knife will cut paper easily, without anguishes, is identical on all surface of the cutting edge.
Having once learned, you will always be able to grind and everywhere any knife. Even in the wood on a granite fragment. Improve the skill, training on kitchen knives at home!