How can a knife grind quickly?
Fight knife and fruit knife, do not need to grind too fast, when the hand, no one can guarantee that the body has no contact with the blade, and when practice, then the blade should be sealed with tape. It is against the law to use knives in combat.
The first observation of blade: blade towards the eyes, flank and sight into about 30 degrees. You'll see an arc on the edge of the blade - a white line indicating that the knife is blunt.
Fine grinding. Change the delicate whetstone. Follow the steps of 2.1 and 2.2 to sharpen the knife. Grind to the following results:There is no trace of coarse grinding on the edge of the A. Bright blade surface.B touches the edge of the blade with his hand. The blade is free of curling (without curling).The C uses the 1.1 method to observe the blade until the blade is so small that the blade is almost invisible.At this point, a kitchen knife will be worn.Blade angle depends on your cooking experience, I can only provide a range of blade angle. In general, the blades used for slicing are as flat as possible.
Start sharpening (take the edges of the edges as an example):2.1, grinding the inner blade first. The knife and the grindstone was 3 degrees to 5 degrees (in the blade surface is small, when cutting more labor force). When sharpening, keep this angle almost unchanged. Each grinding dozens of times, according to the method of 1.1 to observe the blade until the blade line is very small. If you continue sharpening, it will crimp the blade and increase the blade line.2.2, regrinding the outer edge. The kitchen knife and the sharpening stone are 5 to 8 degrees (the outer edge ensures that the food being cut away can be separated from the kitchen knife smoothly, but not too big). When sharpening, keep this angle almost unchanged. Each grinding dozens of times, according to the method of 1.1 to observe the blade until the blade line is very small. If you continue sharpening, it will crimp the blade and increase the blade line.
Prepare the grindstone: be sure to prepare a delicate sharpening stone. If the edges of the blade are large, prepare a quick, coarse whetstone for quick sharpening. If there is no fixed knife stand, you can find a thick cloth (towels) pad under the grindstone. Put some water on the grindstone.
