01 Diagonal sharpening
Whether it is a vertical sharpening or a horizontal sharpening, it should be sharpened along the diagonal so that the knife can evenly contact the whetstone when grinding back and forth, avoiding the phenomenon of curling and damage to the surface of the whetstone.
02 Correct push-pull sharpening method
The strength of sharpening the knife must be lightly pushed and pulled, because the forward push is a choking move, and the backward pull is a smooth move, so when you pull back, you must put more force, so that you can sharpen the blade and avoid damage to the blade.
Remember, when pushing forward, the force should be small and the speed should be slow, so as not to wear the blade.
03 Force method of sharpening knife
Stand with two legs in an I-shape, and press the weight of your body on the front legs, so that the weight of your body will be transferred to the sharpener, which saves effort and has a good effect.
04 Correct sharpening angle
The angle between the knife and the whetstone should be maintained at an angle of 15°-20° to increase the contact surface between the knife and the whetstone, and to grind both sides of the knife mark thinner. The thinner both sides of the knife mark, the faster the knife edge, and the best cutting effect.
05 The right way
Hold the back of the knife with your right hand, pinch the blade with your thumb and index finger of your left hand, push and pull it diagonally, and keep the same number of pushes and pulls on both sides.
