It's easy to grind a knife. It's wrong to lift a knife. Hello, i am
@ink food
Today we don't talk about food, we talk about grinding knives。
A kitchen knife is an indispensable cook and one of the most used cooks, and the phrase used to say, “if you want to do your job, you have to do your job first”, is used on a grinding knife, a good sharpening knife, not only to do what you want to do, but also to cut it clean, disciplined and safe。
Remember, there used to be a lot of teachers on the street who called "cutting scissors, vegetable swords" when the scissors and knives were not sharp or missing, and now they're rarely seen by the grinders who walk the streets, and when the knives are cooking every day, it's not sharp。
A lot of people think it's not easy to grind a sharpener, but it's true, but it won't take long to sharpen it, and if it doesn't, it's gonna take a lot of time. What's the technique? Having been taught by a teacher for 30 years, sharpened with sharp and durable knives, the method is shared today。
Pick a sharpener stone
The sharpening stone is a tool for grinding knives, which directly affects their effect, and it is therefore necessary to understand. They are typically divided into natural grinding stones, which are divided into water grinding and oil grinding, and marketed with rough grinding and fine grinding, mainly yellow sand and clear sand, rough grinding is used to sharpen a gap, fine grinding is used to sharpen sharpness, and one is artificially synthesized with sand, also called oil, can be used to increase sharpness with a sharpening knife or can be used to polish。
In our homes, we choose to use normal natural grinding stones, which are usually expressed in the number of numbers, the smaller the number, the bigger the size, the smaller the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the size, the。
Three kinds of grindings and characteristics
There are three ways of grinding a knife in normal times, one by one, and one by one, with its own advantages and disadvantages, and the other by the same effect, as explained below。
1. Crossing
It's like grinding a knife horizontally on a sharpening stone
"the first three after four are in the middle."
What do you mean? That means grinding the front end of the knife three times, grinding the back four times, not grinding in the middle, just taking it back and forth
Why
We all know that the blades are radians, so it's easier to cut, and imagine if the blades aren't radical, they're not hard to cut, and if there's radians, they can use the poles, use the front end or the middle, and cut the vegetables easily
Whether it's grinding, grinding, or slashing, the knife must not be flattened or dented in the middle, so it should be "the first three after four in the middle"。
The edge of the blade, which produces a pattern vertically to the edge of the knife, known as a “horizontal texture”, has the advantage of sharpness, durability and maximum strength, and the disadvantage of technical difficulty, which takes a long time to sharpen, suitable for experience and patient human use。
2. Walling
Rather than grinding, it means putting the knife in front of the sharpening stone, which is a method used by many people, with little skill, but with the edge of the knife and sharpening stone, not more than 10 degrees。
Tilting in a knife creates cross-blades, simple without skill, usually used in hotel kitchens only to open blades, to grind gaps, etc., or to grind them slightly at normal times, because it is easy to radicalize a knife or sharpen a blade, and a sharpening stone will grind out a sink to damage the sharpener and the sharpened knife will not last。
Slash
Slashing is a combination of slashing the knife in an angle on a sharpening stone, slashing it, grinding it vertically, grinding it vertically, grinding the knife in the same way as slashing across, just a slash, with different angles。
Slashing forms cross-line threads, sharpens the edge, durability and strength of the knife second only to the cross, and does not roll the blade, which is suitable for beginners。
The three methods of sharpening the knife are finished, and the techniques of all kinds are described. It is the best way to sharpen the knife. It is the best way to sharpen the blade. It is the best way to sharpen it。
Cross:
Advantages are sharp, durability, best-intensity, and the machete takes the longest time and suits experienced people。
Slash:
The sharpness, durability, and the strength of the blade is second only to the strength of the wind, and it is not easy to learn through the blade。
Pile:
Advantages are easy to master without too much skill, and disadvantages can easily be smoothed with arcs and blades, and can easily be damaged with sharpened stones, which are not durable。
Practice
The advantages and disadvantages of the three methods of sharpening the sword are described, but there are many details to be noted in the grinding of the knife, which is illustrated below by the example of the best effect。
1. Placing in the water, for 30 minutes, a sharpening stone, which is coarse and coarse, primarily to draw water and which is not easily damaged。
2. Find a towel pad under the ground and put a sharpener stone on it. The most scary thing about grinding a knife is grinding a stone, which can hurt your hand。
3. Prepare a saline water basin, immerse the knife in immersion, then pour some saline water on the grinding stone, and place the knife across it。
The angle of the knife and sharpener stone should not exceed 10 degrees, preferably about 5 degrees, the point being the middle of the first three and four bands, push and pull
Since the front push is against the edge of the knife, the sharpened blade will be rolled, and when you pull back it will follow the edge of the knife so that you can sharpen it。
5. In accordance with the above points, grind the front end, in the middle, and then in the back, so many times as to replace the other, with the same number of times, during which time the water blades and sharpeners must be draped in such a way that the temperature is too high and the blades easily drawn。
6. In the process of grinding, we can check the sharpness of the blade with our fingers, feel the sharpness of the resistance, instead we can grind it, or see the blade with one eye, see the white line indicating grinding, and the black line showing。
When the blade is faster, the sharpening stone is turned upside down, the sharpening side continues, the sharpening of the sharp blade is increased and consolidated, and when it is sharpened it is washed with water, the blade is sharpened。
Maintenance of the knife
Swords are a common tool in the kitchen and require maintenance. A well-maintained knife in the home is usually sharp for six months, and it is often used to grind the knife。
1. There are also many kinds of knives, cutters, blades, machetes, etc., used to choose different knives based on the ease of cutting the food material, so that they do not hurt the knife, if used, remember the first cut, the front cut, the front cut, and the back of the bone, which is smaller and softer。
After cutting, the knife is cleaned and dryed up with rags, especially sour, salty and sticky foods, which are cleaned immediately after they have been used because they are of a certain corrosive nature and reduce the life of the knife。
3. Swords that are not used for long periods of time are cleaned and then rinsed on the surface to prevent rust。
Through the above presentation, it should be clear what kind of sharpening is good and their respective strengths and weaknesses, as well as a detailed description of the sharpening method, which, in addition to the sharpening of knives, is also important for the maintenance of knives for longer periods of time。
