How to cut the new kitchen knife in the kitchen

Don't use the new kitchen knife immediately, teach you to open it like this, the kitchen knife is extremely sharp and not rusty.

Hello, knife blade.

It's very simple, like a kitchen knife in the kitchen, it is always sharpened when it leaves the factory. As long as the knife edge is sharpened more finely. Wet the knife, grind it at an angle of 30 degrees, grind it back and forth gently, grind one side the most after grinding, cross grinding back and forth, evenly stressed, add a little water from time to time to avoid too dry whetstone damage to the knife edge.

I don't know if you are using a stainless steel knife or an old-fashioned kitchen knife, it is best not to sharpen the new stainless steel knife, the stainless steel knife is the sharpest when the new knife is sharp, but it is not so sharp after grinding. Stainless steel knives are not like old-fashioned kitchen knives, the sharper the sharper the better, if the knives are sharp, durable, easy to use and easy to grind, or the old kitchen knives that are hand-forged by the national deaf and dumb knife factory with cannonball steel, which are easy to use, durable and easy to sharpen. From personal experience, an old-fashioned kitchen knife is worth 3 stainless steel knives.

Grind side by side until the cutting edge becomes thinner.

Grind it first, wash it with water, and I'm doing this dripping, quack.

Wet the knife, grind it at an angle of 30 degrees, grind it back and forth gently, grind one side the most after grinding, cross grinding back and forth, evenly stressed, add a little water from time to time to avoid too dry whetstone damage to the knife edge. As long as the knife edge is sharpened more finely.