Put a blunt kitchen knife in salt water for 20 minutes, then grind it, and pour the salt water while grinding. This will make it easier to grind, sharpen it, and prolong the service life of the kitchen knife. Taking a kitchen knife as an example, for the convenience of description, we define the two sides of the blade: after holding the knife, the side that the thumb touches is the inner blade surface, and the other side is the outer blade surface.
1. Preparation before sharpening:
1.1. Observe the blade first: point the blade towards the eyes and make the blade face ≈30° with the line of sight. You will see an arc on the blade-a white blade line, indicating that the knife is blunt.
1.2. Prepare the whetstone: A delicate whetstone must be prepared. If the blade line is thick, prepare a rough sharpening stone for quick sharpening. If you don't have a fixed sharpening stand, you can find a thick cloth (towel) to put it under the sharpening stone. Pour some water on the whetstone.
2. Start to sharpen the knife (take the thicker blade line as an example):
2.1. Grind the inner blade surface first. Make the kitchen knife and the whetstone an angle of 15-20 degrees (the height of a finger). When sharpening the knife back and forth, keep this angle basically unchanged. After grinding dozens of times, observe the blade according to the method of 1.1 until the blade line is very small. If you continue to sharpen the knife, the blade will curl and the blade line will increase.
2.2. Re-grind the outer blade surface. Make the kitchen knife and the whetstone at an angle of 15-20° (the outer blade surface ensures that the cut-off dish can be separated from the kitchen knife smoothly, but it should not be too large). When sharpening the knife back and forth, keep this angle basically unchanged. After grinding dozens of times, observe the blade according to the method of 1.1 until the blade line is very small. If you continue to sharpen the knife, the blade will curl and the blade line will increase.
2.3, fine grinding. Change the fine whetstone. Follow the steps 2.1 and 2.2 to sharpen the knife. Grind until the following results: A. No trace of rough grinding can be seen on the blade surface. The blade surface is bright. B Touch the blade with your hand along the blade surface, the blade is not curled (no curling). C Observe the blade according to the method in 1.1, until the blade line is very small, and the blade is almost invisible. At this point, a kitchen knife has been sharpened. The size of the blade angle depends on your cutting experience, I can only provide a range of blade angle. In general, the inner edge of the chopper used for slicing is as flat as possible.
