"The knife is stupid - the owner is stupid!"
Sash, and Sash! Again the knives are dull ...
"Of course they were blunt! Maybe it was not necessary to cut the bones with them or cut the food right on the plate... "
I exhale. I go and sharpen! More precisely right!
Often such conversations occur in your homes? I have it often!
My wife thinks that you can cut everything with one knife - fillets, tomatoes, peel potatoes, and cut cartilage and bones. And no matter how much I struggle with it, nothing helps. Although using different knives for different products would definitely lengthen the sharpening period of kitchen knives! But no.
Let me tell you about the three main rules for sharpening knives!
Suddenly you will be more "flexible" than my spouse, and take my advice!
Miser pays twice! Don't skimp on the quality of knives and sharpening stones
Of course, the sharpness of the knife depends on the quality and grade of steel. It's not even discussed. Therefore, do not skimp on quality! As they say - the miser pays twice!
To make the knives sharp, you will need to use sharpening stones with different grain sizes. Buy several. Use coarse stones first, then move to smaller ones one by one.
I noticed a peculiarity in knives made of mild steel. When straightening such knives, the abrasive becomes salted when moving from large to smaller. Here you need to keep track of which of the stones the salting is stronger. If by 1200, then you can cut meat with a knife. But if it is already 600, it is better to immediately move such a knife to the scrap.
We sharpen at the right angle
Naturally, there is a dependence of the sharpness of the knife on the quality of steel, on its brand, blade thickness, etc. There are a lot of characteristics that influence pungency. But the sharpening angle, in my opinion, is paramount.
The smaller the sharpening angle, the sharper the knife!
The angle of sharpening of knives that we use in everyday life is on average 30-40 degrees. But in Japanese restaurants, knives with a sharpening angle of about 10 degrees are selected for cutting fish!
How can this information be used in a typical kitchen?
Craftsmen calculate the angle. But for personal services, such complexity is not needed. You can simply purchase a household sharpener with which you can set the desired angle. These sharpeners are sold everywhere. They are usually made in China and cost a penny. This is how it looks:
A sharp knife is used by someone who does not dull him in vain
Returning to the habit of my wife. Well, there will be no knife with which they chopped bones, sawed off cartilage, etc., suddenly it is easy and "with a whistle" to cut a juicy tomato!
Please sort your knives. Let there be a knife for meat on the bone, a separate one for loins, a separate one for vegetables and fruits. Study the question - which angle is suitable for which procedure. Sharpen different knives at different angles and use as intended. Then sharp knives will stay sharp longer!
Still, I would recommend taking a closer look at the manufacturer's sharpening angle. It was not for nothing that just such a degree was chosen. Better to stick with it!
Good luck to you! If it was helpful, subscribe to the channel!
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