When sharpening the knife, hold the handle tightly with your right hand, lightly stabilize the knife surface with the fingers of your left hand, and move in a clockwise direction. The surface of the whetstone should be kept moist. The knife surface and the whetstone surface should maintain a stable angle, and the stone chips on the knife surface will prompt you the corresponding angle. When pulling back the blade face, do not apply force with the fingers of the left hand, as it is easy to cause a reversal. Gradually reducing the pressure when sharpening the knife will make the blade become delicate and sharp. The other side should also be rubbed back and forth in a clockwise direction.
① First select the whetstone, and choose different whetstones according to different tool function types or the degree of repair:
Bone knife grinding
Due to the thick edge of the bone knife, the following three steps can be carried out when grinding:
(1) Coarse grinding (about 120# whetstone), commonly known as "Qifeng" (2) Middle grinding (about 180# grindstone) (3) Fine grinding (natural powder stone), commonly known as "Qifeng"
Chop knife grinding
(1) Medium grinding (2) Fine grinding
Knife grinding
Since the cutting edge is thin, it can be sharpened with a medium sharpening stone. For general sharpening, it can be sharpened with a powder stone.
②According to the functional category of the tool, different angles are used for regrinding. Generally, the angle between the chopping knife and the meat slice knife is 15-20 degrees (that is, the angle between the back of the knife and the contact surface of the knife stone is about the height of a finger), and the regrind angle of the cleaver is 25-30 degrees (that is, the back of the knife). The angle of the contact surface with the knife stone is about the height of a finger and a half); the special strange knife will use a 10 degree angle to grind the left side.
③Pay attention to the gesture and method of sharpening the knife: Hold the handle firmly with your right hand, press the left hand on the surface of the knife, hold the knife body tightly, press your fingers against the back of the knife, press down slightly, keeping the same angle, and push forward (front section) After pulling, push forward again (middle section), pull back and push forward again (rear section), and evenly divide into front, middle, and back three sections to regrind. Do remember that each of the front, middle, and back sections Keep the same angle for a period of regrind. During the re-sharpening process, you will hear the sound of the whetstone rubbing against the blade. If the sound is not messy and clear, it means that the blunt edge of the knife has been sharpened (because the blunt edge is rubbing against the whetstone. The sound is messy) But remember, don't put the kitchen knife flat on the whetstone (except for the strange knife made by special craft), it will not sharpen the knife quickly.
