Even the most qualitative knife can become blunted over time. Kitchen knives need sharpening from time to time and in order that quickly and without prejudice to knives to give them former sharpness, it is necessary to have near at hand necessary tools and to have skills of its use.
But for a start it is necessary to remember types of knives which cannot be subjected to sharpening. These are, first of all, knives with effect of self-sharpening and also knives with ceramic edge (they are practically not rebated) and knives with toothed edge (it is good to grind it in house conditions it is unreal).
To sharpen knives of all other types, it will be necessary for you: ceramic or steel rod (file), the device for editing of knives, grinding stone or abrasive paper. The device for editing does not demand any special skills, practically each person will be able to use it. With its help it is possible to correct the knife which is recently bought or not in time to become blunted strongly. But sooner or later the knife will become blunted, and it should be sharpened by means of special grinding stone.
As a rule, it is necessary to sharpen knives on average stone, controlling at the same time the angle of its sharpening. In most cases for kitchen knives of universal type the angle of sharpening makes 10-15 degrees. Thin narrow knives sharpen at an angle 20 degrees, and thick knives for the cabin of meat — at an angle to 30 degrees. It is necessary to hold knives during sharpening so that to conduct edge forward. At first sharpen one party, then — another, and so alternate them alternately until the knife blade becomes sharp.
That the cutting properties of knife remained as long as possible, after completion of sharpening it in addition govern on thin stone. But do not give in to temptation to check quality of sharpening by fingers: even the thinnest cuts put with just ground knife have property not to heal long. If you are not sure that you will be able to grind knife independently, is better to carry it in workshop.