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Kitchen Knife Sharpen
Kitchen Knife Sharpen

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High quality material of the kitchen knife grinder ensures finer sharpening effect and dual use design is more practical

The kitchen knife grinder will save you much power when you are cooking High quality material of the kitchen knife grinder ensures finer sharpening effect and dual use design is more practical Silica gel base of the kitchen knife grinder will fix the kitchen knife sharpener and ensures your safety when you are grinding Profesional knife grinder is the best choice for those who loves cooking or who cooks Hand knife grinder is suitable for many knives Kitchen knife grinder. The kitchen knife grinder will save you much power when you are cookingSuitable for many knives. Profesional knife grinder is the best choice for those who loves cooking or who cooks

 

 

Usage:

Knife sharpening proceeds in several stages, in order from coarsest (most destructive) to finest (most delicate). These may be referred to either by the effect or by the tool. Naming by effect, the stages are:

1. Sarpening - removing metal to form a new edge. Rough sharpening (using either water stones, oil stones, or medium grits of sandpaper in the scary sharp method of sharpening). Fine sharpening (using the same tools as above, but in finer grits) 2. Straightening - straightening the existing metal on the blade, but not removing significant quantities of metal 3. Polishing (also called stropping)- giving a mirror finish, but not significantly altering the edge. Polishing may also be achieved by buffing a blade: instead of moving the knife against a flat leather strop loaded with fine abrasive, the knife is held still and a powered circular cloth wheel is moved against the knife

Named by tools, the same three stages are:

1. Grinding (on a grinding wheel) or whetting (on a whetstone) 2. Steeling, using a honing steel 3. Stropping, on a razor strop or buffing on a wheel

The word "honing" is ambiguous, and may refer to either fine sharpening (step 1.2) or straightening (step 2). The finest level of sharpening is done most frequently, while the coarser levels are done progressively more rarely, and sharpening methods differ between blades and applications

How to Sharpen a Knife With a Grinder:

Arrange your knives in the order in which you will be sharpening them. Since short knives are the hardest to sharpen, place them the farthest away from the grinder. This will give you experience sharpening the longer, closer knives first, and you will find the shorter one's easier to work with later, after you get some practice Pick up your first knife by the handle and move the entire knife blade across the grinding wheel while holding the blade at a sharp angle to the wheel. If you imagine a very narrow "X," you'll be right on target. The first time you do this, from either direction, is just for practice. This will show you exactly how you will need to position your blade to the wheel in order to get the best contact angle for sharpening your blade. You will sharpen each blade on each side. You just want to add an edge to each blade, so light, steady pressure is best Carefully follow the moves you just practiced by bringing your longest knife blade into contact with the moving wheel while you slowly and lightly move the blade along the wheel, pulling it towards you while you keep a very shallow blade angle in constant contact with the wheel. Make sure you only keep a very slight pressure against the wheel--you want to sharpen the blade, not grind it down. Do this along each side of the knife blade, keeping the same angle on both sides

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