How to sharpen a knife depending on its purpose
Sharpening of the cutting tool - operation of roughing or preliminary processing of a cutting edge only on a forward surface, only on a back surface, on a forward and back surfaces. This operation allows you to quickly remove the metal layer and set the desired shape to the cutting tool. After sharpening, deep risks remain on the treated surface. After grinding, finishing and polishing operations are performed to give the cutting edge the final geometry and shape, the angle of sharpening, the roughness class.
Each knife needs to be sharpened - the most expensive blade will simply be a useless piece of metal, if the owner of the knife values his own laziness more than the possibility of normal, comfortable work. In addition, the work with a blunt knife is simply dangerous: the blade may well break from a cut piece of wood, or other material - and to any extent it will suffice any level of sharpening to cause injury.
Proper sharpening of the knife is a whole art, it is worth spending some time learning. In this article, we will cite just a few of the rather cunning and very few familiar tricks that will help keep your blade's blade razor sharp.
Fasten the grindstone
The grinding stone is best fixed - firmly, without backlashes. If you hold it with your hand, then the stone creates an uneven pattern of sharpening, spoiling the blade. In addition, the fixation will give you the opportunity to maintain the same level of sharpening.
Use the marker
This simple but effective trick will help you follow the progress of sharpening. Simply mark the line on the blade of the knife before starting work. In the process, she will tell you where you missed the patch of the blade, and where you already brought the matter to the end.
Sharpen more often
Do not wait until your knife is blunt in the edge. This will make the subsequent work long and tedious. It is better to keep the knife sharp blade constantly, giving the sharpening process only 15-20 minutes a week.
Angle of sharpening
Most often knives sharpen at an angle of 45 degrees - optimal for many everyday tasks. If you are preparing a blade for filigree cutting of meat, then stop at 30 degrees, and if you are going to cut through their path in the jungle, then take the original result of 60 degrees.
Do not press on the bar with a blade - you can not force the process anyway. Speed also does not help: work smoothly, otherwise the movements will be jerky and not exact. Nothing good, as you probably know, from such sharpening will not work.