How to sharpen a knife depending on its purpose
Sharpening cutting tools - the operation of roughing or preliminary processing of the cutting edge only on the front surface, only on the rear surface, on the front and rear surfaces. This operation allows you to quickly remove the metal layer and set the desired shape for the cutting tool. After sharpening, deep risks remain on the treated surface. After sharpening, finishing and polishing operations are performed in order to give the cutting edge a final geometry and shape, a sharpening angle, and a roughness class.
Each knife needs to be sharpened - the most expensive blade will be just a useless piece of metal, if the owner of the knife appreciates its own laziness more expensive than the possibility of normal, convenient work. In addition, working with a blunt knife is simply dangerous: the blade may well break off a piece of wood or other material being cut - and any level of sharpening will suffice to cause an injury.
Proper knife sharpening is an art that is worth spending some time learning. In this article, we will present only a few rather interesting and very few familiar tricks that will help keep your knife's blade razor sharp.
Fasten the grinding stone
The grindstone is best to fix - firmly, without backlash. If you hold it with your hand, the stone creates an uneven sharpening pattern, spoiling the blade. In addition, the fixation will give you the opportunity to observe the same level of sharpening.
This simple but effective trick will help you keep track of the sharpening process. Simply mark with a marker a line on the blade before starting work. In the process, she will tell you where you missed the blade section, and where you have already completed the job.
No need to wait for the moment when your knife is blunt to the edge. This will make the subsequent work long and tedious. It is better to keep the blade sharp at all times, paying only 15–20 minutes a week to the sharpening process.
Most often, the knives are sharpened at an angle of 45 degrees - optimal for many everyday tasks. If you are preparing the blade for filigree cutting of meat, then stop at 30 degrees, and if you are going to cut their way through the jungle, then take the initial result of 60 degrees.
No need to push the bar with the blade - to force the process anyway will not work. Speed will not help either: work smoothly, otherwise the movements will be jerky and not accurate. Nothing good, as you probably understand, will not come out of such a sharpening.