Ruitai Kitchen Knives: Your Premier Source for Custom Kitchen Knives Set from China
Language
Ruitai Kitchen Knives: Your Premier Source for Custom Kitchen Knives Set from China
Of course, knives are indispensable for daily cooking, but knives will become blunt after a long period of use. Generally, we need to put the knives on the whetstone for a few times, and it will get better. Not only can you use a whetstone to sharpen a knife, but you can also use a sharpener and a whetstone. Generally, the whetstone will be marked with the number of meshes. What does the number of meshes mean for a whetstone? Which is better, a whetstone, a whetstone, or a knife sharpener? Below maigoo Xiaobian will take you to understand.
Whetstone mesh number meaning
The sieving particle size is the sieve size that the particles can pass through the sieve, and the number of meshes in an area of 1 square inch (25.4mm×25.4mm) is called the mesh number.
The whetstone is represented by the mesh number of sandstone grains. The higher the mesh number, the finer the particles, and the smaller the mesh number, the larger the size of the whetstone. Generally, low-mesh whetstones are used for rough grinding, and high-mesh whetstones are used for fine grinding.
If you only want to sharpen kitchen knives at home, I suggest that an 800-mesh whetstone from the hardware market is definitely enough.
The mesh number of the whetstone is not constant. When the slurry is ground, the abrasive particles of the whetstone will also break. As the grinding continues, the "mesh" will increase, especially for natural whetstones. This feature.
Introduction to whetstones, sharpeners, and sharpening sticks
whetstone
A whetstone is a stone used to sharpen knives. Any sandstone can be sharpened, gray clay sandstone is probably best, quartz is also good, but rare, and granite can also be used.
The key is that the sharpened blade must be sharp and durable, and not prone to chipping.
The whetstone is divided into grinding surfaces of different thicknesses. When using it, select different grinding surfaces according to the degree of wear of the blade, which can restore the sharpness of the blade with the least loss. It has long been the favorite way of sharpening professional chefs .
There are three types of whetstones: coarse, fine and whetstone:
Coarse whetstone: rough, "eats" iron quickly, and is generally used to sharpen blunt and notched household items.
Fine whetstone: fine in texture, slow to eat iron, generally used to sharpen knives and axes.
Oilstone: The texture is more delicate, mainly used for grinding very delicate household items, such as planes used by carpenters, razors used by barbers and carving knives used for carving, etc.
Knife sharpener: The knife sharpener that is often said nowadays refers to a scientific, practical, efficient and convenient knife sharpening device that has been researched recently.
Suitable for all kinds of kitchen knives, outdoor knives, scissors and damascus and ceramic knives.
Electric knife sharpener: Electric knife sharpeners are often found in large restaurants and hotel kitchens. It can grind the knife to a standard angle in a short time at high speed, and the smoothness of the knife edge is also very satisfactory.
Manual knife sharpener: Manual knife sharpener is the most common knife sharpening tool in Western home kitchens. Its wear on the blade is between that of a whetstone and an electric knife sharpener. It is affordable and has almost no difficulty in operation.
Manual knife sharpeners generally consist of two parts: a handle and a grinding mouth with a fixed angle.
Sharpener
As the name suggests, the sharpening stick is rod-shaped and is made of a piece of "mild steel", which is used to temporarily sharpen the cutting edge of the knife. Sharpening sticks should only be used to keep the edge sharp and remove minor roughness.
The knife sharpening rod is not used to "sharpen" the knife, but to straighten the folded blade by pulling it obliquely, and correct it back to a relatively precise angle, so as to restore the sharpness of the "false blunt" blade.
Advantages and disadvantages of whetstones, sharpeners, and sharpening sticks
whetstone
Pros: Can be sharpened very sharp; also makes knives last longer, can sharpen dull knives; can also sharpen blades thinner.
Cons: Requires certain skills and time.
knife sharpener
Advantages: easy to use, the electric knife sharpener is fast, easy to use and has a good grinding effect; it is safe and reliable, and conforms to the human body design.
Disadvantages: The sharpness retention of the blade is very short, and it is not suitable for sharpening the blade thin; it will lose a lot of material compared with a whetstone.
Sharpener
Pros: Faster sharpening and longer knife life.
Cons: A dull blade is not good for sharpening with a sharpening stick, it's not good for sharpening a blade thin.
How to use various knife sharpeners
whetstone
①When sharpening the knife, hold the handle of the knife firmly with the right hand, lightly press the knife surface with the fingers of the left hand, and move clockwise.
②The surface of the whetstone should be kept moist.
③The knife face and the surface of the whetstone should maintain a stable angle, and the stone chips on the knife face will remind you of the corresponding angle.
④Do not put more force on the fingers of the left hand when pulling back the knife face, as this will easily cause backlash.
⑤ Gradually depressurize when sharpening the knife will make the blade fine and sharp, and the other side should also be sharpened clockwise back and forth.
knife sharpener
① First find a clean surface that can absorb the suction cup.
②Put it on the table without air in the suction cup, then press the handle hard.
③ After fixing the suction cup, pull it a few times at the V-shaped mouth of the knife sharpener.
Sharpen the knife
①Sharpen the side of the knife first, the blade is against the tip of the sharpening stick by the handle, and the knife surface and the sharpening stick form an angle of 20 degrees.
②The blade slides towards the bottom of the sharpening stick, while the contact surface slides from the handle to the blade.
③ Grind lightly, without using force, until the tip of the knife just slips onto the bottom of the sharpening rod.
④ Then grind the other side, just grind a few times, keep the same amount of grinding on both sides.
Copyright © 2022 Yangjiang Yangdong Ruitai Hardware Products Co., Ltd. | All Rights Reserved
