Not everyone knows how easy it is to sharpen a knife in literally 3 minutes!

Whatever knife you buy, sooner or later it will become dull and, in order for it to become sharp again, it will have to be sharpened. For some, this may seem like a very difficult task, but I hasten to assure you that anyone can handle this task.

It is very simple to check the knife for the quality of sharpening (I think many people know about this), you just need to take a sheet of paper and try to cut it with a knife. If the knife is sharp, then he will do it without problems, but if the knife does not want to cut the paper into any or does not cut, but tears it, then it’s time to sharpen it.

There are many ways to sharpen knives, but not everyone knows how to do it quickly and the most important thing is simple!

The fastest way to sharpen a knife is on a grinder. However, this requires certain skills, and not everyone in the house has such a machine, so we will leave this option for professionals.

You can also buy a special knife sharpener (manual or electric). With its help, you can sharpen a knife just as quickly, however, not everything is so smooth here either. Usually, such inexpensive devices are enough for several sharpenings or they are not at all capable of sharpening a knife, since often their quality is not the best. Of course, there are professional knife-cutters, but they cost a lot of money, so I will not offer this option either.

Now i will show you an easy way to sharpen kniveswhich I have been using for more than a year!

We need the most common emery bar (Boat), which is sold in any hardware or hardware store (now many can say that it takes a very long time to sharpen a knife on a sharpening stone, but I will show you how to do it in just a few minutes).

We also need some kind of bowl or small bowl of water.

The first step is to moisten the block with water. Then we put it on a small board (so that the bar is easier to hold and the table does not interfere with us) and proceed to sharpening, attaching the knife to the bar at an angle of 15 - 20 degrees.

First, we sharpen one side (with the blade away from you), with quick back and forth movements, evenly moving the knife along the entire length. At the same time, press the knife blade with your index finger. Then we repeat the operation with the other side (with the blade towards itself), but already pressing the knife down with our thumb. Thus, we alternate sides and sharpen the knife for about 3 - 5 minutes.

In the process of sharpening, do not forget to wet the stone and wash off the shavings from the knife.

In principle, you can already stop at this, and believe me your knife will be sharp, but for better sharpening, you can fine-tune it. To do this, we no longer press so hard on the knife and lead it only in one direction with the blade forward, gradually moving the knife along the block from the handle to the edge (imagine that you are cutting off a thin layer of butter).