Knives are indispensable tools in the kitchen. They are used for cooking every day. Whether it is a kitchen knife or a cleaver, it will become dull after a long time. At this time, you need to use a knife sharpening tool. The traditional sharpening tool is a sharpening stone, but the sharpening stone is bulky and too heavy, so it is inconvenient to use, and now it is not used at home. Even if the knife at home is blunt, it will not be very exaggerated. You can use a sharpener at this time.
The sharpening rod is made of "soft steel" and can be used to sharpen the edge of the knife. The function of the sharpening rod and the sharpening stone are different. The sharpening stone can be used to sharpen very dull knives, and the sharpening rod can only The knife edge is used to sharpen the knife to make the knife edge sharper and remove the slight unevenness at the knife edge.
When using the sharpening rod, pay attention to the way of holding it. Hold the handle part of the sharpening rod with one hand, place the sharpening part down, and lightly touch it on a flat table. When sharpening the knife, the blade and the sharpening rod must have an angle, about 20 degrees. When sharpening, be careful to sharpen it lightly and not too hard. The other side is the same way. When sharpening the knife, it is best to alternate between the two sides.
The sharpening rod can only be used to sharpen the position of the blade. If the knife has not been sharpened for a long time, the sharpening stone should be used for the dull knife.
