How to get squeezing knives in Bru?

How to get squeezing knives in Bru?

Human life is impossible without food, and for her cooking is now used quite a lot of kitchen utensils. One of the most sought-after subjects, without which it is difficult to imagine cooking, is a knife. High-quality knives help quickly crush the necessary products, clean them and divide meat or fish. It is not always possible to purchase a product from good materials, and soon the knives begin to fill up, because of which it becomes very difficult to work with them.

To save the situation, you can put it with bar, but the result will depend on the correctness of this action.

Why a knife is stupid?

In the market and in stores now you can find a lot of knives that differ in their appearance, size and even material, but one of them remains common – sooner or later they are all stupid.

This process may be faster or stretched for months and even years depending on the quality of the material from which it is made, and the load that is assigned to it.

The most common cause of deterioration of cutting ability is damage to steel from daily use. The working part is constantly being loaded, therefore, microparticles are beginning to be frightened from it, which affect the quality of cutting.

The second reason why the knife is stupid is a violation of the correct cutting angle. Few people know how to keep knives at all during this process, and therefore the inventory is very quick and strongly wearing, exclusively the fault of the owner. If during a cutting there is a need to make more and more effort, then this is a clear sign that the knife must be sharpened.

You can conduct a number of verification activities to confirm or disprove the need to work on improving the development of the device.

  1. To check, you need a penx rope that folds 4 times. The task is to cut it with a knife at a time. If you manage to do this without any problems, it means that the knife is still pretty sharp – it is not necessary to sharpen it. If the rope remains the whole in some places, the time for the procedure has come.
  2. The second method involves the use of the nap, which needs to be held on the blade of the knife. In case it slides, the knife is still suitable for full use. If they are felt off and chips are felt, then without sharpening it is not.
  3. For the simplest verification option, a simple sheet of paper will be required to be cut on weight, holding it for the edge. If the knife goes smoothly and easily cuts the sheet, then it does not need correction, if the stroke of the blade is intermittent, and it is not at all, then the product urgently needs to be shaped.

As soon as the state of the knife is installed, you can either use it for some time, or to be complained using the appropriate inventory for this.

Types and selection of grinding bars

To choose the right block for sharpening knives, you need to know which the types and variants of these products. To date, you can allocate:

  • Bar or Musat+
  • Eletro or mechanical sharpener+
  • Grinding tool for grinding.

    Most often at home, it is the bars, the main difference is in the grain and abrasiveness of the stone, which can be:

    • fine-grained – used for high-quality grinding of the island surface+
    • Average – need to give the desired and correct shape knife blade+
    • Coarse-grained – need to impart the right form of the edge and restore the desired angle on the knife.

    If we take into account the material from which such bars are made, such varieties can be distinguished:

    • Natural Materials: Flint, Corundum, Diamond, Emery, Pomegranate+
    • Artificial Materials: Boron, Elbor, Silicon Carbide, Synthetic Diamond Samples, Electrocorpp.

      Such varieties can be thin, small and rude. Different manufacturers make stones for sharpening, having a variety of sizes, which is convenient for large, medium or small knives.

      The most convenient is the diamond stone of the oblong form, with which it is possible to eliminate any problems with the sharp knife as soon as possible. The bar can be round, but it’s not too convenient to keep it in hand, because such products are most often produced for electricians, to use which is recommended exclusively to professionals, otherwise you can also spoil even the highest quality knife.

      If we talk about the design, it can be:

      • abrasive outer layer, which should be stronger and harder than the material to be complained+
      • Matrix with a softened material (clay, ceramics, technical faience), allowing to keep small particles, and this layer must be softer abrasive, but the harder material to be sharpened – this design is necessary for uniformly erasing the bar and the formation of a new and new layer of crystals for sharpening.

        If we consider all the varieties of bars for sharpening knives, then it is worth highlighting the most common.

        • Diamond bar. Most often used in living conditions for sharpening kitchen knives. It is easy to use and store it. Diamond particles are very durable and no longer erased. The product itself is very strong and not splits even when falling from height. Of the relative deficiencies, it is possible to note only irregularities and scuffs on the blade of the knife, which leave quite large crystals on Broke.
        • Elborough. This bar is made using a chemical reaction of boron connection. According to the main characteristics, it is not inferior to a diamond bar, but further resistant to chemical impacts. The advantage of this product is the smaller graininess of the working surface, as a result of which it does not deform the blade of the knife, allowing it to sharpen it filigree.
        • Ceramic. Created during the preparation of ceramic bars. Advantages can be called low cost and good durability. Of the minuses, it is worth noting: clogging with metal residues from the blade of a knife in a short time, as well as the problematic of cleaning grains.
        • Japanese water stone. Created with a silicate matrix and carbide grains. To make a quality knife, the bar is soaked in water for 20 minutes, which will maximize the qualitatively to polish and put the knife blade, although the work itself will be quite dirty. This device is very difficult to care, but this is the only minus.
        • Natural Stone Bars. The base is a quartz product, and a matrix can be any sedimentary breed. In order for the work to be performed well, it is best to have several variants that differ in hardness. For full-fledged work, the product is lubricated with mineral oil.
        • Emery small-grained paper. It is a dense sheet with an abrasive material that serves for a short time, but in an emergency can help a knife.

        So that the result is high-quality, paper before starting work, you need to moisten with soap solution.

        To properly pick a bar, you need to know the main characteristics of each of the options, as well as their purpose.

        How to prepare a sharpening tool?

        To make the kitchen knives, it is necessary to have a clear idea of ​​this procedure. Each knife is unique, as it can be made of steel of various density and quality, because bars for sharpening are chosen in accordance with these properties. The preparation of a knife to the procedure looks like:

        • Determine the hardness of the blade, which will give the opportunity to choose the block of the desired graininess+
        • wash and degrease the existing tool+
        • Dry prepared kitchen knife is fully ready for work.

        Sharpening with knives by any baner can have different consequences: either the product will be able to make sharp, or it will be completely spoiled. I need fine-grained sharpening knives with a soft blade, and with solid – coarse-grained. Invalid choice will not work for all efforts.

        The preparation of the knife is an important stage, since the dirty or fat tool will be heavier to process or will not be done at all. Washing a knife, it is necessary to degrease not only the blade, but also a handle so that the utensils do not hesitate in his hand during work or accidentally did not slip, which can cause a serious injury to the one who drags the knife.

        If you leave the blade unprepared, it can deform or scatter, which is a negative result of work.

        Before starting to sharpen knives, It is worth checking their sharpness, for which it is enough to assess the smoothness of the tip. If it is embossed and uneven, then the situation should be immediately corrected. In the case of a smooth and smooth surface of the island of the knife, there is no significant need for an additional sharpening of the surface. As soon as the necessary kitchen tools are identified, you can be taken for work, which should be performed in a strict sequence and by certain rules.

        Step-by-step instruction

        In order to accurate knives manually, you need to know certain rules for this event. At home, there is no all necessary inventory, but from the existing parts you can always build a suitable working area. The most important rule is fixing the bar, which allows sharpening effectively with two hands, without fear of unforeseen injuries or injury.

        To put the knives correctly, it is necessary to lay a bar on a rubber rug or fix it in other ways, At the same time, lifting above the working surface to eliminate unfavorable contact with the table or table top, where work will be performed.

        As soon as the bar is fixed, you need to do the definition of the corner of the cutting surface. For each product, these values ​​will be different: for the scalpel you need to set an angle of 7 to 18 degrees, for the kitchen knife it increases to 25 degrees, production knives that cut down more durable products, appear at an angle of 25-35 degrees.

        Stone house knife sharpening technology Thus looks like:

        • The knife is set by the edge perpendicular to the bar, after which she leans under the desired angle so that the edge was ahead+
        • To sharpen the island, you need to keep a knife forward smooth, but with confident movement, trying not to change the angle of inclination of the product+
        • the final should be the tip of the knife, after which the movement is repeated again+
        • It is important to ensure that the cutting part does not break off from the bar, as this may cause it to deform and form the chipping on it+
        • The drain technique is the same for both sides of the knife: as soon as one was worked out, it is necessary to change the side and repeat the manipulation again+
        • The work continues until the cutting surface becomes completely smooth and thin.

          To sharpen the knife, it is enough to go for a coarse-grained bar, but for use such a product is not suitable, as it quickly fastens again. It is very important to glue the surface that can be done with a fine-grained bar. Processing in this case occurs in the same way as when sharpening knives.

          To work confidently and pretty quickly, It is very important before starting to moisten the blade with water or apply special oil. As soon as characteristic burstles appear on the edge, the product is ready for the next stage. To high quality knife, It should also be lubricated before work.

          The final stage of the work will be the checker of the blade sharpness, for which the most reliable will be cutting the usual sheet. In perfect sharpening, the incision is obtained even and rapid. If the manipulation was carried out with violations, it will immediately affect the result. Do not check the edges of your fingers, since there is a big risk to damage the top layer of the skin and make an infection.

          All these rules will help to quickly and efficiently sharpen a knife, not even having preliminary preparation.

          Useful advice

          To sharpen the home knives on their own, you need to be able to correctly carry out this manipulation. In addition to obtaining theoretical knowledge, it is worth trying to test them on old products that will not mind if something goes wrong. As soon as progress in work is clear, you can safely begin to drag all the knives that are in the house and need to improve the quality of cutting.

          It is worth remembering that the cutting products with different appointments have a different angle of inclination, which is very important to withstand in the process of sharpening:

          • Japanese production knives need to keep at an angle of 10-20 degrees+
          • Professional inventory and knives for fillet accepted at an angle of 25 degrees+
          • For conventional shopping knives, the optimal angle will be 30 degrees+
          • For hunting knives, an angle should be increased to 35-40 degrees.

          In the process of work, it is important to put on a knife that is not unconscious, so as not to break the abrasive particles from the bar. Sharpening knives is a difficult task, since it is necessary to correctly set the angle of inclination, pick up the required bar, moderately pressed and ensure that the blade does not jump from sharpening.

          If it is too active to use Bru, then irregularities and dents will soon appear on it, which will interfere with the equipment. In order not to buy a new product, you need to set off the extra layer, aligning the bar on the entire surface, and again use it for its intended purpose.

          Conduct the correction process is best with an electric machine that evenly remove the abrasive layer.

          It is important to work in a respirator or marlevant, Since there will be many microparticles in the air, which should not get into human breathing. Content in the order of inventory and timely care of the tools will allow them for a long time to be useful and necessary person.

          About how to correctly sharpen the knife on the stone, look in the following video.

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