How to sharpen kitchen knives

Buy a grinding stone (one side is thicker, the other side is thin), now grind the rough side, and then grind the fine side, pay attention to the angle between the knife and the grinding stone as small as possible (that is, when grinding, the knife surface touches the grinding stone as much as possible).

This question is asked to the right person for us who make knives.

1. You can buy a whetstone with a larger number of meshes, first rough grinding and then fine grinding, remember to wet the whetstone and kitchen knife when sharpening the knife, so that it is not easy to hurt the knife edge when sharpening the knife. When sharpening the knife, the knife and the whetstone are gently pulled at a 40-degree angle, and one side is sharpened first, and the other side is polished in turn.

2. Now there are a lot of very convenient and easy-to-use sharpeners on the market, as long as the blade is placed in the sharpening knife groove and pulled back and forth, but this kind of sharpener must be bought, and the material is better.

There are sharpening knives outside, and it is not easy to sharpen themselves.

It is best to use terrazzo, if you really don't have one, you can grind it on the tank.

Old-fashioned terrazzo, lazy with the bottom edge of the bowl, tall buy Zwilling for free grinding for life.

There are those who sell whetstones, you can buy one.

Hello, you can buy a terrazzo, it works very well.

Lay the knife flat to 20 degrees and sharpen the whetstone at a sharp angle, and the whetstone cannot be sharpened into a crescent moon. That is unsuccessful. I just bought it, I can't rush it and the master wants to open it. At least 1 week.