Despite all technical progress the knife still remains essential and necessary subject for each person: not to do without it in kitchen, on hunting, in campaign and at the dacha. To pick up good knife for hand - business not the simplest, but if it worked well, then behind it it is necessary to watch, protect and in time to sharpen. To give good knife on sharpening to ""experts"" in stalls in metalrepair means almost with guarantee it to spoil. Means, it is necessary to sharpen most.
It is required to you
- - two grinding bars with different granularity
- - lubricating or weapon oil (it is possible, though it is not desirable, to replace with water)
- - genuine leather, for example - belt
Instruction
1. Depending on type of your knife, hardness was become and the expected result decide on the angle of sharpening. The corner of 20-30 degrees perfectly will be suitable for many knives, but it is exclusively individual.
2. Grease grinding bar with more coarse grain oil.
3. Slightly press knife cutting edge to bar at an angle, defined in Paragraph 1, and carry out by him on bar perpendicular to cutting edge, edge forward. It is impossible to sharpen knife along cutting edge at all. Doing the movement, make further in process knife so that for one movement bar managed to pass on all edge, from handle to tip.
4. Repeat this movement until on the other side of edge on all its length there is no hangnail, notable to the touch.
5. Invert knife and repeat the same movements of edge by other party, the hangnail, respectively, has to appear from the opposite side.
6. Repeat both stages of sharpening on bar with smaller grain, making less efforts for pressing.
7. Repeat two stages of sharpening about piece of skin. After that on the one hand there should not be hangnail notable to the touch.
8. After such sharpening your knife is ready for operation for long time.