How to sharpen a knife, depending on its purpose
Sharpening of the cutting tool - the operation of roughing or preliminary processing of the cutting edge only along the front surface, only along the rear surface, along 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 to give the cutting edge the final geometry and shape, angle of sharpening, and 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 his own laziness more than the ability to work normally. In addition, working with a blunt knife is simply dangerous: the blade may well fall off a cut piece of wood, or other material - and in order to cause injury, any sharpening level is enough for it.
The correct sharpening of a knife is a whole art, the training of which is worth spending some time. In this article, we will give only a few rather interesting and little-known tricks that will help keep your knife blade razor sharp.
Fasten the grindstone
A whetstone is best fixed - 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 maintain the same level of sharpening.
This simple but effective trick will help you keep track of your sharpening progress. Just mark with a marker the line on the knife blade before starting work. In the process, she will tell you where you missed the section of the blade, and where you have already completed the job.
Sharpen more often
No need to wait until your knife is dull to the edge. This will make the follow-up work long and tedious. It is better to constantly keep the knife blade sharp, devoting only 15-20 minutes a week to the sharpening process.
Most often, knives are sharpened at an angle of 45 degrees - optimal for solving 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 their way through the jungle, then take 60 degrees for the initial result.
No need to press the bar with a blade - to force the process anyway will not work. Speed will not help either: work smoothly, otherwise the movements will be twitchy and inaccurate. Nothing good will come of such sharpening, as you probably yourself understand.