Selecting on nature, and even more so, before the hunt, you always need to make sure that the knife is not blocked. With a stupid weapon, you will not leave, but you still need to know how to get a knife correctly. This process takes a certain time, besides, it is necessary to take into account the type of steel, from which the tool is made to sharpen it effectively.
Gourmet knife
It is possible to sharpen knives using such devices:
Bruks for sharpening differ in material and grain. The most durable grinding stone - with a diamond abrasive, draining knives faster than other materials. It also happens ceramic grinding bar, and "hard." According to grain, they differ in small, medium and high degree. It is impossible to set quality knives using a stone of only one grain degree, you always need to alternate them. To prepare a stone to work, it is necessary to remove a small chips from it, which remain on its surface after sharpening. To do this, you need to moisten it with water from the sprayer. Diamond grinding stones always require wetting.
The tool sharpening is made on a special machine with abrasive discs. The blade should be evenly pressed against the abrasive circle at an angle of 25-30 degrees on minimal revs. There is such a procedure at home problematic, and with an imperative use of the machine you can spoil the knife.
Special electrical equipment - very comfortable tool. She herself picks up the desired sharpening angle suitable for any kind of blades - scissors, knives, screwdrivers, etc. With its help, you can point to fragile ceramic knives.
It is a vest, cylindrical instrument with a handle made of metal, ceramics or with diamond spraying. When sharpening this tool, it is necessary to hold it correctly, namely: Musat must rest in a wooden surface. The knife should be pressed by a clinic at an acute angle to Musatatu near his handle, then lowered with an energetic movement to the end of Musat. The same should be done on the other side of the blade. Movements are made on an arc, dragging from the handle to the end of the blade. It should be borne in mind that the Musatom will not be compared to the stupid blade, it can only be aligned with the edge of the gun.
Sharpened knife Bruzomena Knives from the best metals, - Damaska \u200b\u200band Bulat Steel are sharpened not as the tools from ordinary metals. But how to correct such knives?
Knives from Damascus began to be sharpened with the help of grinding machines. Only manual sharpening should be used, since otherwise the tool will lose its unique properties, which are due to the mixing of solid and soft grades of steel in its composition. Before sharpening the blade, it is necessary to determine its hardness: the sharper edge of the blade, the harder the metal. You need to sharpen a damask knife along the blade using a fine-grained grinding stone with a gradual transition to the "velvet" sandpaper.
Bulat steel blade should be sharpened wet ramp first large grain, then shallow, in the final of the finals is carried out on ceramics. The correctness of the cryptic steel sharpening process can be viewed on the video.
For sharpening a hunting blade exist various methods. Consider two of them:
Perpendicular to the direction of the cutting edge are made reciprocating movements. At the same time, the sharp face of the knife will resemble the sawing teeth, the dimensions of which will be directly proportional to the abrasive of the grinding bar. Having drained the blade, it is necessary to do it slowly, ranging from handles to the end of the tip and back. Both verge of blade are sharpened in turn. If the blade has not yet been sharpening or was sharpened unsuccessfully, it is necessary at the beginning of the process to press the knife bar more strongly. As the necessary sharpening angle is achieved, the clamp changes to the weaker.
After that, it is necessary to give the clinch even more acute. This will require a belt and polishing paste. The blade with the entire surface is applied to a strongly stretched strap, then reciprocating movements begins to the belt is located perpendicular to the direction of holding the knife.
Sharpening on stone Before you correctly sharpen a hunting knife, it is necessary to check the hardness of the metal from which it is made. To do this, you can use the addil, by spending them on the blade. The hardness of the blade is normal, if with a weak pressing the addil will simply slide on the blade, and with strong - a little cling steel.
Next, you need to take several grinding stones with different grain size (usually used from three to five such stones). During sharpening, all grinding stones are used, starting in the most coarse-grained, and finishing fine-grained. So that the knives are sharp, you need to choose the correct sharpening amplitude. The movement of the grinding stone should be directed against the sharpening of the blade, withsting the middle angle.
Sharpen a knife - it would seem that it could be easier? AN no - the wisdom in this matter is very much, and here you need if not skill, then at least knowledge of the basic rules of high-quality sharpening. But you should not immediately carry your knives to the workshop, it is unlikely that someone will find an individual approach to each blade. They are driven through a circle rotating on high speedAnd immediately give you. And the hot metal needs proper cooling. In production, strictly observing the hardening technology began, they do, but in the workshops - no.
Unfortunately, even the best knife, if they enjoy constantly, sooner or later fastened. Micron The blade micron will be stitched - not very fast, but will. And those manufacturers who convince that their products are never stupid, they simply silence that they have stood for kitchen knives in special stands and sheaths. Also regularly, as you steal the blade about the products, the blade is recorded, when you retake it from such a nest.
Home processing is not subject to:
And since all the other kinds without swelling can not do, it means to find out how to point the knives at home. The choice of method will depend on the material from which the blade is made and on the availability of a suitable tool.
Unusual fixture remotely resembling a file with a comfortable handle. When buying a set of knives usually comes in a set. Musat form can be cylindrical, faceted or flat. The cheapest sharpeners are made of durable steel with notches, which is suitable for most ordinary kitchen knives. Where ceramic Musatians are less common. And the best is considered to be a tool with diamond spraying, as on the sandpaper. It should be chosen if you often use durable professional blades.
The correct sharpening knives on Musato begins with accurate placement of the blade position. The tool must be vertically referred to the table or board, and the blade at the very base is perpendicular to lean closer to the handle. After that, the knife makes arcuate movements, shifting it down and to themselves. Sharpening is performed on both sides.
You can simply hold the knife in your hand and to carry out Musatom on its edge, but here we will have to take into account the direction of notes. For such work, experience is needed, although it is worth it. By the way, this tool is practically useless with a rough casing, so that if you do not have another way to support knives in order, you need to use Musat.
Today you can find not only natural grinding stone, but also its artificial analogue. The second, by the way, is manufactured quite large and with large grains of abrasive. For a thinner editing of the blades with back side Bruck often make a small spraying. Natural stone It will cost cheaper, but due to fine grain, it is more suitable for the adjustment of already dotted knives. Very thick and completely stupid blade with it will be difficult to sharpen and long. But it is ideal for sharpening blades of soft steel grades.
Pillow - the easiest and most reliable tool for manual sharpening. But as properly, not everyone knows the knives of BROsk, so we give a detailed instruction:
On the bilateral bar, the sharpening is performed first along the coarse side, and then the knife is "brought" on a thin abrasive. Similarly, you can perform the final shape fixed on wooden Bruke Letnak, only the skin is better to choose fine-grained and moisture-resistant.
Little trick: Before putting a knife on a stone, lubricate the surface of the bar with a special oil and give him a minute of 10 minutes. This will prevent the metal dust sticking and retain the abrasive properties of the Opek.
The universal device with a comfortable handle has several sockets with the abrasive circles installed. The angle between them is already selected, so it is easy to use such a tool. Just insert the base of the blade into the nest and pull the knife through it. The canvas is sharpening at once from both sides, so the effort will have to be attached twice.
It looks like handberries and the design of household electric sharpeners, but there are also circles and rotate. Work with them goes much faster, however, the result is not always satisfactory. When using electrical cutters, it is not necessary to keep the knife too long in grinding circles - the thick and hopelessly stupid blade will be enough five minutes.
Since the houses have long appeared not only steel tools, but also their modern analogues, they began to emerge, how to sharpen a knife, if, for example, ceramic. Manufacturers and specialists in one voice advise not to do this at home so as not to spoil the fragile blade. But if it is very necessary, you can break this ban and learn to bring ceramics into working condition yourself.
To work, you will need a grinding machine and a circle with diamond spraying. Ceramics is not afraid of overheating, but to not split it, you need to choose the right abrasive disk. When the machine is running, the blade should be pressed without effort, very easy. Of course, such a sharpening will take a lot of time, but the result you will get excellent.
For steel, it is better to choose a grinding disc with a white electrocorundum, so as not to move the blade. Mechanical sharpening should be performed on medium turnover - about 1500 per minute. Also it will be useless to cool the blade in the water.
Check how well the knife is sharpened, you can on a sheet of paper, rolled up the tube. A sharp blade will cut it smoothly, stupid - tear and leave the teeth. After work, do not forget to rinse the kitchen tool and wipe it dry - so you will remove the smallest particles of the steel and abrasive.
Before surgical sharpness, of course, you can bring any kitchen knife. To do this, it is necessary to rest before the appearance of small jar of one side of his blade, and then align the edge, treating the second. For a long time, such a sharpening, of course, will not last, but at first the knife will cut almost any products. Bridge blades with various grinding materials that can be found in any house.
The blades of ceramics are well grinding, if you choose a rather rough surface. Turn over the clay bowl upside down - usually there are unlawed areas. Here on them and you need to drive a blade to bring the knife to the perfect state.
For jewelry work on the blade, it will take a piece of genuine leather and polishing paste such as GOI. It drinks the surface of the flap, and then grinds the blade. Before proceeding with fine finishes, all visible jar are removed from the edge of a fine-grained donkey. Polishing is performed in one direction - from the base to the edge with a diagonal slope of the knife.
We figured out how to get a knife at home. But so that this tedious procedure does not have to repeat too often, keep the most important kitchen tool also need to be able to. Do not leave the blade for a long time dirty - an attempt to scream off the sucker food particles will spoil the sharp edge. Also undesirable to keep knives "mound", otherwise they will be tupping about each other. Determine each of them its nest in the kitchen box, and then you will not have to rule the blades for a very long time.
Related Materials
Comrade asked to sharpen the knife, which was used in the kitchen for 3 years for a variety of tasks: cutting of frozen meat and bird bones. 95x18 steel blade did not stand the tests, and several chips appeared on the cutting edge, and the first 50 mm from the tip was initially "underdeveloped." The owner was afraid to make any manipulation on his own, although he had an abrasive bar from a shopping store in the kitchen.
Almost any knife can be made sharp for a long time, if you sharpen it in the right way and choose the correct chosen. Today we will tell, how and what you need to sharpen knives to achieve due effect.
This can be done using different tools:
This is another name of the usual grinding bar. Surely everyone had to keep him in his hands. With the skillful appeal, he will quickly return the blade initial sharpness. The main characteristic of the instrument is a graininess, in other words, the number of abrasive grains per 1m3.
Council
For a good sharpening knife you need to have two bar: more "rare" will go for sharpening, "thick" to grinding the blade.
Perfectly sharpen knives of different purposes: for the kitchen, for tourism, for hunting, etc. Due to the special mechanism, the tool itself determines the desired sharpening angle. Often it is used for screwdrivers and scissors.
Important!!!
Electricalization is able to give the blade of excellent sharpness, which will continue for long goals. She will give new life Even strongly stupid blades.
This device is much easier to use than a sharpening stone. The blade is fixed in a special attachment, which will allow the stable angle of sharpening during the sharpening process.
Important!!!
On the sharpening quality, the angle of inclination of the knife is most affected, the speed of work is the strength and skill of your hands.
Sharpening technology with a sharpening set does not have something difficult for the wizard. The system is designed specifically, the coaching angle is controlled, the blade as a result becomes sharp, like a razor. The set consists of several separate compartments, in each of them the knife is attached at a specific angle.
Important!!!
The standard set includes grinding stones with multi-colored handles, (a separate color speaks about some stone grain), guides, and oil.
This device performs periodic editing of the cutting part of the knife. Thanks to him, it will be possible to control the sharpness of the edge without sharpening. Externally, Musat looks like a file.
Important!!!
Musat is appropriate only for regularly used knives. If necessary, just took the knife and updated its cutting part. In the case of a blocked knife, there is no benefit from Musat.
Council
Try to spend the blade on the bar very carefully, without changing the angle during the entire process.
Bolding the knife at home sharpening angle has to be determined independently. You will help in this ordinary scissors. Take them in your hands and insert the edge of the blade between the two blades. Gently, so as not to jump the blade, move the handles to each other, glancing at the same time on the lamp. As soon as the gap disappears, it is necessary to remove the knife and measure the formed angle of the transporter.
Important!!!
The sharpening angle depends on several factors: the quality and hardness of the blade, the purpose of the knife.
Important!!!
The grinding of the knife helps to remove the sowers formed as a result of sharpening of the bar of large grain. The subsequent effects of small grain due to the circular movements of the bar, will not give the knife to fasten quickly.
Output:
To return the knife with the desired sharpness, you need to point it periodically. To do this, there are different methods and different tools about which we talked today. Now you know how to implement this "master" case at home. Good luck and only sharp knives in your home!
The tool must be in working condition. In the case of a knife the main characteristic The working state will be its sharpness. We will tell how to properly put the knife, which tools will need and give a number of useful facilities. "Knife sharpening. Basics "- Basic article for those who are just starting to get acquainted with this art.
We acquire a sharp knife in the store, but over time he is inevitably stupid, if, of course, we work them. Why does this happen, because the tool is made of good steel and sharpened at the factory? The process proceeds at several levels:
As a result, the working part of the blade is deformed, the edge loses sharpness and the tool is becoming less suitable for work. Gradually, hardened steel crumble, and softer and plastic begin to wrap.
Fig. one. Bunction process and sharpening knife: 1. When working a knife, the cutting edge shape varies randomly. 2. In the process of sharpening, we return the specified form of the cutting edge or change it. 3. And give smoothness, finally removing the burr. To return the knife to the working condition, it is necessary to eliminate the deformation and restore right shape Blade.
When the knife sharpening, we use a similar process - friction, but this time we control it. With uncontrolled deformation, the knife was stuffed, with controlled - it turns, that's all the difference.
It is possible to sharpen the steel wedge with any abrasive tool, and at the beginning it was fragments of stones and pebbles. We are modern people, so we will use a specially intended grinding bar.
If you use a cheap stone for sharpening good steel, be prepared that it will quickly work out and will lose a flat shape. Therefore, it is better to immediately buy a good grinding tool from ceramics or sample with.
For work, there are enough three types of abrasive:
For permanent work, the bars are required for the last two types, for bringing a knife to a state at which a rough stone is needed is blasphemy. However, an experienced master It has all three types.
For convenience, such moments are important:
For example, for sharpening a knife on small bars can make such a device.
The listed moments are very important to achieve proper sharpening, especially at the study stage. Then, when you "do", you will handle the task and in less comfortable conditions, but at first, the convenience plays an important role.
We approached the most important thing. Sharpening the knife is that we put it with a grinding stone blade at a certain angle and spend on it with the entire cutting edge from the spot to the tip. Proper sharpening involves compliance with three conditions:
So, we put the blade on the stone perpendicular to his long side, set the angle of 15-20˚, and begin to keep the blade on the stone, gradually shifting it from the spot to the tip. On the rotation of the edge closer to its end, the handle should be slightly lifting over the plane of the stone and donate back, as if behind the tip. This will preserve the same angle of inclination and perpendicularity of the movement.
When the passage along the entire edge is complete, it is necessary to repeat it in the reverse order, as when turning back. So it will be easier to keep the right corner and in general work will go faster. We carry out these movements until the "sowing" does not begin on the opposite side of the edge.
"Bescase" can be seen or feel the skin of the finger, spending it perpendicular to the edge. When the edge begins to scratch throughout its length, sharpening one side should be stopped and proceeding with the processing of the opposite side.
The knife turn over and start working on another side. Gradually comes the moment when, as it was last time, "sowing" will appear. So, the second side is ready. More precisely, almost ready.
Next, we take a thinner abrasive and begin the process from the beginning. Similar to the past stage we achieve the appearance of "bursaging" first with one, then on the other side of the cutting edge. At this stage it will be much smaller and thinner.
Finally, the blade is communicated on the most small abrasive. Here it is necessary to neatly, as if stroking to polish the cutting faces and remove even the smallest "burstles".
The position of the blade relative to the sharpening bar: When you keep correctly (pos. 1), the blade "drags" on the bar of the plane, and when it is wrong, then the blade "plows" on the bar of its cutting edge (pos. 3) or edge between the blade and the main descent of the blade (pos. 2).
On video: One of the options sharpening a kitchen knife on a Japanese water stone.
To use your favorite knife as long and effectively, follow these principles:
P.S. Question:Look at the main photo to the article. What do you think people presented on it do? Write in the comments. The first one who is correct and will answer the question most detailed will receive a 10% discount on diamond bars in them.Summarize. Sharpening knife requires execution simple action In the correct sequence. If you gain patience, do not rush and do everything as it is written here, you will definitely achieve success.
