Sharpening ceramic knives - easy and simple

Any ceramic kitchen knives, whether they are elite professional or bought in the transition for a couple hundred, over time lose their sharpness. This is due to the load on the blade, chemical effects, natural wear over time. So, how correctly to return the knife to the original form? Sharpening of ceramic knives is as follows.

Cutting the knife blade with Moussat

Musat - a rod of steel, which was applied diamond or ceramic coating. Still it is called a file. Musat is used for sharpening ceramic knives. The most important thing when straightening a cutting edge with musat is the ability to hold the knife at a certain angle to the rod of the musate. Usually the angle is 15-18 degrees. To fix this angle, the free end of the musate rest on the table, while the handle is well fixed with the hand. The movement occurs to the handle from the free end. To pull it is necessary so that the knife has passed on a core of a mustacha completely. Movement is worth doing in different directions. With a gradual approach to the point, it is necessary to ease the pressure on the knife. Take care that during the sharpening the instrument does not fly off the nutmeg: this can harm you, and the edge of the knife can deteriorate. To evaluate your work, you need to look at the gleam coming from the blade. If you look along the gleam, then on the sharp edge the edge will look like a dark line, stupid same, untreated areas, will go flashing.

Sharpening ceramic knives on watery wet stones

Japanese grindstone go to work mainly with manual sharpening of knives and only with water. In this case, it is better to use them when professional kitchen knives come into play. Due to the fact that the bars are soft enough, they are instantly grinded. However, even with considerable wear, these stones provide a quality grinding and clean surface treatment. Which stone to choose for a ceramic kitchen knife? It all depends on the graininess, and it, in turn, depends on the damage to the cutting edge of the knife. For straightening and polishing take the stones with a granularity of 6000 and higher. If you need a little grinding, then the knife is first ruled on a bar with a grain size of 3000, and finished on a bar with a grain size of 5,000.

Before you take the grindstone, it should be held in water for 5-10 minutes. When sharpening it should be wet.

Sharpening ceramic knives is usually one-sided. If you need to get a tool with one-sided sharpening, then first we sharpen the side with the protruding descent, until an even burr appears on the knife. Then under low pressure it is necessary to hold the second side of the blade along the stone.

If we need a knife with a two-sided sharpening of the blade, we first have to sharpen one side to a uniform burr, then the same time to sharpen the other side. When polishing the knife, repeat the procedure on a fine-grained stone. Sharpening is performed smoothly and slowly, avoiding pressing movements and sudden jumps.

Particular attention must be paid to ensure that after the work the original angle of sharpening is preserved.

Follow these basic principles, sharpening ceramic knives will not be a problem.