Sharpening the knife to an ideal sharpness is purely masculine art

"Are there blunt knives in the house? Well, therefore, there is no man in it." Where did this "sign", now no one will say. However, is it really in her? Sharpening the knife to an ideal sharpness will save you both time and health.

If you've ever tried to work with a blunt knife, you know that such a job is long, uncomfortable, heavy, and, in addition, dangerous. Do not cut it with such a knife, and saw. At the same time, the knife, falling off, can injure the owner. However, it happens that even an unspoken reproach about the owner and stupid knives hurt a lot more.

"Sawing" - a sure sign that the knife blunted, and it's time to sharpen it. Check yourself by arranging good lighting and examining the blade along; If it will be visible light gleaming stripes - it's more obtuse sites, and the conclusion is clear. There is also a test from professionals who always need only sharpening the knife to the perfect sharpness. And they resort to it whenever the blade is unable to shave off the hair from the forearm or cut a sheet of writing paper by weight.

Do not confuse knives sharpening and their editing. That is, if you are told that the diamond sharpening of knives is the best in the world, and you will be offered a diamond-coated musat for this, do not give in to provocation. Musat, like all metal or ceramic disk devices, is also a useful thing, but it only helps to rule the knife, and after that it will still have to work on its sharpening.

Ideal sharpening of the knife is done on grinders , or grindstone. They, that is important, are of different degrees of granularity, and are used for different operations. With a sharp grain grinder, the correct angle of sharpening and the shape of the cutting edge are restored. Average graininess is suitable solely for the restoration of the edge. Finally, fine fine-tuning is used for fine-tuning and editing of the blade.

The length of the grinding bar should be chosen equal to the double length of the blade of the knife over which you are going to work. To ensure that the blade does not fall off the bar, a width of 5 cm will be enough. This is the best teaching aid for how the knife is sharpened to the perfect sharpness.

It can be carried out sitting or standing, there is no special significance. However, if you stand, choose the appropriate height of the table. Under the winepress, put a sheet of rubber, place it accordingly. In general, do so that all movements when sharpening are performed correctly and from a convenient position.

The knife blade is laid flat on one end of the bar. The angle to its surface should be 23 degrees. While moving, gradually move the point of contact of the blade with the sharpener to the point. Calculate so that at the time of reaching the end of the bar, this point was just on the point. In this case, the blade must remain on the surface of the sharpener.

Back the blade comes back in the same motion, as if scrolled backwards. This will help to avoid a constant angle between the blade and the surface of the sharpener.

Do not expect a quick result. Sharpening the knife to an ideal sharpness is an action in some way comparable to meditation. It can be reached in half an hour, and in an hour, and in three. Some masters spend at least 30 hours on the sharpening process! But the result ...

Do you remember how the cinematic Shurik in the story "The Companions", preparing to "cut" out Fedya, wrapped in wallpaper, sharpened the knife and checked it, cutting his own hair on the fly? If you think that this is a joke, then in vain. The perfectly sharpened blade is checked in this way.

When sharpening, you will press hard on the winepress - at the minimum, speed up the process and, to the maximum, wear out the bar. Moreover, we also contaminate the particles of steel that have been torn off from the blade.

Use while working another proven sign: "Patience and work all peretrut." In our case - sharpen the blade of the knife so that any-expensive will be and see, and take advantage.