Sharp knives in the house save a lot of time and nerves, in particular, when cooking. It is easier to be wounded with blunt knives, than sharp therefore do not feel sorry for time for sharpening of knives.
It is required to you
- - fine-grained bar
- - coarse-grained bar
- - water
- - piece of leather
Instruction
1. For a start it is necessary to decide on the angle of sharpening. Angles from 23 to 45 degrees are considered as optimum. The angle of sharpening is less, that the knife cuts better, but the quicker to be rebated and vice versa. The corner is chosen depending on tasks for which the knife is used, and from personal preferences of the owner – all this individually and comes over the years. Before beginning metal dust did not scatter.
2. So, you take knife in hand edge from yourself and you begin to sharpen coarse-grained bar before emergence of hangnail on all length of edge. The hangnail can be felt on reverse side of edge if to carry out by nail from butt to cutting edge. Then likewise you sharpen on the other hand.
3. Then you take fine-grained bar, you moisten it with water and you sharpen likewise. Then, absolutely easy movements, the same bar try to bring hangnail to naught. At the end take the piece of leather pasted to wooden bar by flesh side up and polish edge. At this stage the hangnail has to disappear completely.