How to sharpen knives so that they last longer?

A kitchen knife is one of the most important items in household use, without it any housewife as without hands. Once with a knife, a whole variety of operations were performed - from cleaning potatoes to cutting bakery products. Now professional knives for cleaning fish, cutting meat and other products have been developed - with special shapes of blades and special handles.

Classification of knives

So, for each kind of kitchen work there is a cutting tool:

• Clean vegetables and fruits with a knife with a curved blade and a sharp end. This form promotes faster and better separation of the rind from the fruit or vegetable, and also allows cutting out the spoiled fragments;
• Vegetables are cut with a knife with an even blade of medium width;
• Spigovat taken knife about the same, but with more rounded forms. They can cut poultry and greens;
• Toothed knife blade is universal. It is applicable to cut fresh bread or soft tomatoes, ripe peaches, cut the cake;
• Knives with a wave-shaped blade are convenient for cutting fried meat;
• A knife with a narrow long blade is needed when the meat is removed from the bones. For the same purpose, the knife is also good . They also remove scales when cleaning fish. To confuse this knife with others is difficult - it is distinguished not only by the length of the blade, but also by flexibility;
• A special bread knife can be easily distinguished by teeth at the edge - with this design, the crust on the bread is not damaged and does not flake during cutting;
• Chef's knife is another popular model. It is large, comfortable in the palm of your hand, you can equally easily cut meat, fruit, greens or clean fish;
• Knife standard perfectly crumbs smoked, cuts bacon. The blade is long and straight;
• A knife-hatchet is useful to cut bones. They can also grind the greenery;
• Shred cabbage or carrots with a knife with a double blade, it is important to learn how to use it properly.

The art of knife sharpening

A skillful hostess or an excellent cook is quite enough with two or three knives to perform culinary manipulations of the most varied complexity. The main task is that they always be sharp, and the blades - without defects. Because sharpening knives correctly - a special conversation. If some irregularities are visible on the canvas of the instrument, the musat is perfect. Its task is not so much to make the sharp blade as much as the even edge. But it is not enough to sharpen just one mousat. With this task, the grindstone, kitchen electric grinder, abrasive bar, etc., will be more successfully coped. It is important that the devices are factory-made, better than those firms that are known on the market for more than one year and have won a positive reputation among professionals. After all, a good knife can last several decades or more if you look after it correctly, and the cost of purchasing professional grindstone tools will pay off with interest.

On how to sharpen knives with a toothbrush or a wave-shaped blade, covered with a special ceramic layer or metal-hard spraying, it is worthwhile to consult beforehand, and only then proceed to the process. And more correctly - to give such knives to professional grinders, so as not to spoil their texture and from a special cook tool do not make a completely useless thing.

At the moment of grinding the bar, the knife must be positioned perpendicular to it with its cutting edges. This is due to what grooves and grooves remain on the blade when the grainy surface of the bar is rubbed against the steel. The direction of movement of the hand with the knife - back and forth, "left-right" or "on me - from me." The angle, under which the bar and blade come in contact, is within 23-25 degrees.

When choosing a bar, attention is drawn to its graininess. The bars with a larger grain size are honed with steel, with a smaller one - the blade with all its roughnesses is ground and sharpened to the finish.

An even more difficult question is how to sharpen a ceramic knife. Having many advantages over the usual for us steel knives, they have more than half a century occupy their place of honor in the kitchens and are very popular with housewives and professional chefs.

Despite the increased hardness of the blade, just a little less than the hardness of the diamond, ceramic knives are also dull with prolonged use. And the very mousat that the steel canvas is, is useful for sharpening a ceramic knife.

How to sharpen knives from ceramics? First, it is important to pay attention to the position of the kitchen tool. The blade must touch the grinding surface at a certain degree, otherwise its cutting edge will be broken, and it itself will become brittle and will break like an ordinary clay product. The optimal angle of inclination, which will not allow the knife to be damaged is 60 degrees. In addition, when sharpening, both the knife and the moussat must be regularly moistened with water. The grinding process is carried out by movements smooth and long, in no case turning to short, rapid jerks. Otherwise, the blade will suffer, the knife will be spoiled completely.

Another clarification on how to sharpen knives from zirconium oxide - you can apply the same ceramic cone or the same sharpener. However, they are only suitable if the knife is very dull or is thoroughly ground with chips.