There are generally two tools for daily resharpening kitchen knives: one is a sharpening stick and the other is a sharpening stone. Use a sharpener to sharpen the knife. For safety, the correct method is to hold the knife with your left hand, with the edge upward, and the right hand with the sharpener. Do not sharpen the sharpener back and forth on the blade. The contact angle between the sharpener and the edge is 20. ~25 degrees, pull in the direction in front of the knife, and sweep it with a scream. Normally, the blade on each side can be sharp after two to three times. The characteristic of sharpening a knife is convenient and fast. But if you want the kitchen knife to be sharp and durable, it must be re-sharpened with a whetstone. The effect of the whetstone is finer and more durable. Under normal circumstances, the best whetstone is rough on one side and finer on the other. If the blade is really blunt, the rough side should be sharpened first and then the finer side.
Which type of cutting board is more conducive to tool maintenance? Ironwood cutting boards are hard and durable, but ironwood has a relatively high hardness. The cutting edge of a kitchen knife can easily become blunt by long-term impact and friction with the hard ironwood. It is necessary to grind the cutting edge frequently, which will reduce The service life of the short knife; the plastic cutting board is relatively soft, and the knife slips on the cutting board and leaves the knife mark, which will hide dirt; it is easy to breed bacteria. From the perspective of being beneficial to the maintenance of knives, it is more appropriate to choose pine cutting boards. Because of its moderate hardness, it has little effect on the blade. According to the test of authoritative institutions, pine cutting boards contain pine oil, and pine oil can play a good role in sterilization. effect.
There are generally two tools for daily resharpening kitchen knives: one is a sharpening stick and the other is a sharpening stone. Use a sharpener to sharpen the knife. For safety, the correct method is to hold the knife with your left hand, with the edge upward, and the right hand with the sharpener. Do not sharpen the sharpener back and forth on the blade. The contact angle between the sharpener and the edge is 20. ~25 degrees, pull in the direction in front of the knife, and sweep it with a scream. Normally, the blade on each side can be sharp after two to three times. The characteristic of sharpening a knife is convenient and fast. But if you want the kitchen knife to be sharp and durable, it must be re-sharpened with a whetstone. The effect of the whetstone is finer and more durable. Under normal circumstances, the best whetstone is rough on one side and finer on the other. If the blade is really blunt, the rough side should be sharpened first and then the finer side. Ironwood cutting boards are hard and durable, but ironwood has a relatively high hardness. The cutting edge of a kitchen knife can easily become blunt by long-term impact and friction with the hard ironwood. It is necessary to grind the cutting edge frequently, which will reduce The service life of the short knife; the plastic cutting board is relatively soft, and the knife slips on the cutting board and leaves the knife mark, which will hide dirt; it is easy to breed bacteria. From the perspective of being beneficial to the maintenance of knives, it is more appropriate to choose pine cutting boards. Because of its moderate hardness, it has little effect on the blade. According to the test of authoritative institutions, pine cutting boards contain pine oil, and pine oil can play a good role in sterilization. effect.
