A set of good sharp knives is indispensable not only in the arsenal of an upscale chef from a corporate restaurant, but also in the household in an ordinary home kitchen. But the trouble is, almost all the representatives of the cutting kingdom become dull with time and become incapable of fulfilling their duties qualitatively. And what, throw them all to the dump? Well, I do not! Let's talk better about how to properly and at what angle sharpen kitchen knives bar and moussat, and also whether to sharpen ceramic knives, and other wisdoms of this sphere.
How to properly sharpen kitchen knives?
To be honest, it's not really a woman's business. The hostess should be able to cook deliciously and masterfully use items of kitchen utensils. But to know how to properly sharpen kitchen and any other knives, should a man. That is why it is better to address the representatives of the stronger sex with this issue, which we will now do.
Answer from Vasily Andreevich, the chef of one of the metropolitan restaurants
- Oh, my dad taught me to sharpen knives, and my grandfather taught him. At us this employment always was considered especially man's. Here's how to properly sharpen kitchen knives bar. Hold the bar with your left hand. Right take the knife by the handle and put it perpendicular to the bar with a blade in the direction of motion, that is, from yourself. Then turn the blade 15-20 degrees relative to the surface of the bar and produce a forward motion with simultaneous displacement of the sharpened surface from the handle to the tip. Reaching the tip, we return the hand to the starting position and repeat the process until the desired result is achieved. To sharpen knives it is necessary that on one side of the blade, then on the other, otherwise the sharpening will be uneven, and all the work will go wrong. A bar in the household is better to keep three. One with a large grain, one with medium and one with small. On the coarse-grained is the main work, and on the other two, trimming and finishing. Well, and if you only need to slightly tweak the blunt blade, then you can do with fine-grained bars. "
Answer of Ivan Petrovich master-maker of cutting tools
- Vasily Andreevich told us how to properly sharpen kitchen knives bar. And what else do you think you can achieve in quality sharpening, and how do you do it?
- A good long and high-quality serving of sharpening can be achieved with the help of bar and moussat. Musat is a round file with grooves that have an axial direction. Make it either from very strong steel, or from special ceramics with a diamond coating. Moussat is designed primarily for straightening the blade, so it's best to use it in pairs with a bar or grindstone. By the way, the stones, like the bars, have a different grain size. Grinding stones with a large grain are used to restore the angle of sharpening and the shape of the cutting edge. Medium-grained stones well trim the cutting edge. A fine-grained finish the work to cleanliness. So, in order to sharpen the knife with a muscat, it is necessary to install the tool perpendicular to the table (with the tip down), then combine that part of the cutting edge of the knife that is closer to the handle with the upper part of the musate, and draw along the surface of the tool, describing the arc. This way you will cut the knife from the handle to the tip. Do this several times, then change the side of the blade and repeat the whole process. Do not be very zealous, because during the slide on the moussat, the edge of the knife restores its shape, while it does not remove a noticeable layer of metal.
- And how do you feel about sharpening knives on emery, is it possible to do it or not? If possible, how, and under what conditions. And if not, why?
- To tell the truth, I would not recommend either a sandpaper or favorite in the household use of ready-made mechanical knives. With such sharpening it is not easy to observe the right angle. You can easily spoil the blade and ruin a good knife. Emery and if to use, it is only sometimes, when you need to slightly sharpen the blade, and the bar is not at hand. But the emery should be exactly high-quality, water-resistant and new, and the grinder is skilful.
- Well, and the last question, is it necessary to sharpen ceramic kitchen knives? What do you say to this?
- I will answer that it is absolutely not necessary. Ceramic knives are never dull and serve for a very long time. Also, do not sharpen knives with a serrated blade and a special coating. These are knives from a series of self-sharpening and durable. Well, if you still think that your knife with denticles is dull, do not sharpen it yourself, but contact the master. He will give you the advice he needs, and the blade will be in order.
Well, well, here we found out how to properly and how to sharpen kitchen knives. It remains only to thank the men for the exhaustive information and wish them further success in their work.