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Correct use of sharpening sticks
The sharpening stick is a commonly used knife sharpening tool that can help restore the sharpness of the blade. Here's how to use the sharpening stick:
1. Preparation: Choose a smooth workbench or cutting board as a reference surface for sharpening the knife. Make sure there is enough space between the sharpening stick and the table to allow the tool to be moved freely.
2. Angle selection: according to the type and use of the tool, select the appropriate sharpening angle. Generally speaking, European-style knives usually use an angle of 20 degrees, while Japanese-style knives usually use an angle of 15 degrees.
3. Stabilize the knife: Hold the knife, keep the blade perpendicular to the sharpening stick, and place one side of the blade on the sharpening stick.
4. Sharpening action: Move the blade back and forth on the sharpening stick from the handle to the tip of the knife at a certain pressure and angle. Pay attention to maintaining consistent angles and pressures to ensure even grinding of the cutting edge.
5. Uniform grinding: During the sharpening process, make sure that every part of the cutting edge is evenly ground. The position and angle of the sharpening tool can be adjusted as needed to ensure that the entire cutting edge is fully ground.
6. Check the blade: After sharpening the knife for a period of time, you can stop and check the sharpness of the blade. You can gently touch the edge of the blade to feel the sharpness of the blade. If the blade is still blunt, you can continue sharpening the knife.
7. Clean the knife: After sharpening, rinse the blade with clean water to ensure that there is no grinding residue on the cutting edge. Then dry the blade with a clean towel to prevent rust.
In general, the use of the sharpening stick includes preparation, angle selection, stabilizing the tool, sharpening action, grinding evenly, checking the cutting edge, and cleaning the knife. Proper use can help restore the sharpness of the cutting edge and extend the life of the tool.
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