"Sharper than a razor." A familiar butcher showed a simple trick that will help sharpen a knife to the perfect sharpness.

It would seem that such a simple job as sharpening knives is available to anyone. But it is generally accepted that this should be done by men. At the same time, no matter how carefully we use knives, they still become dull over time. Especially goes to those that we use constantly - the kitchen.

I also have several sharpeners at home, or knife sharpeners. A very long time ago, my friend, who works closely with meat and meat products, saw such an apparatus at home.

And he said that if I use it, then you can forget about our friendship. Because no self-respecting man will grind and dull the blades of knives. Now I use only the method that he showed me. It's fast, and most importantly, really effective.

What do we need

Forget knife sharpeners and never buy them again. Don't ruin the sharpening of any knife! Take pity on your time, and nerves, and your money. And even the most fragile woman will cope with this method.

Just get a sharpening stone. It can also be called a grinding stone, fine-grained whetstone, whetstone, have a different shape - from from a simple rectangle to special ones designed for cooks and hunters, with an attached for convenience pen. The main thing is that its surface should be even, and the knife should not be inserted and sharpened from both sides, as in knife sharpeners.

How to use

We draw one side of the knife away from us, the entire length of the blade along the stone. We start from ourselves, from the handle and end on the spout. The entire plane of the knife.

Flip over and do the opposite. We start from ourselves, from the spout, and finish close to the handle.

No need to make several movements in one direction, then in the other. Just like you don't have to drive the blade in one place. In this case, the sharp part of the blade may bend.

Better yet, have two of these bars available, or special double-sided grinding tools. First we make 4-6 movements on the thick-grained side, and then on the fine-grained side.

Hints

The angle for sharpening should be approximately 10 degrees. Just imagine cutting a very thin slice of butter onto a sandwich.

And a very important condition when working with a stone bar - be sure to wipe it with a cloth with water or just rinse it. Otherwise, the cells will clog, and the knife will be sharpened unevenly. With a diamond grindstone, this is not necessary.

With this method of sharpening, the edge will not be able to bend. But if you still did something wrong and it happened, literally in two or three movements, in this place, on the finest-grained side, just grind it.

Take care of your knives properly and they will delight you with their excellent work.