A knife, a household item necessary for every mistress. There are several types of this product, and they are designed to cut a particular product. In this article I will tell you about knives and ways of sharpening.
Content
Kitchen knives types and purposes.
A kitchen knife is necessary for all housewives.
All knives can be divided into two large groups:
- basic;
- auxiliary (knife for cutting cheese, pizza, tomatoes, for separating meat from bone, etc.).
The first ones we use most often therefore we dwell on them in more detail.
This group includes:
Chef's Chef or Knife. They can have different blade lengths (15, 20, 25 and 30 cm). The blade has a long and wide blade, which narrows toward the end. In everyday life, models with a blade length of 20 - 25 cm are most often used.
And each part of this is intended for cutting specific products:
- the thin part serves for cutting greenery, removing fillets;
- the middle part for shredding vegetables;
- a thick part for cutting meat, thin bones.
It is convenient to press garlic in a wide part, and meat can be beaten with a knife. If you master this knife in intricacies, he will replace several kitchen appliances.
Knife for bread. The usual knife cuts the bread badly, the crust crumbles, and the crumb crumples. Therefore it is necessary to use a special knife, they are also called siretory knives. They have a fairly long blade (25 - 30 cm) with notches. The end of the blade is rounded. Also, you can clean and cut the fruit with a hard skin and tender flesh. The downside of this knife is the difficulty of sharpening, or rather, after several years of use it is easier to buy a new knife, rather than sharpen the old one.
Fillet knife.The name speaks for itself. The knife is designed for cutting meat and fish into thin and even pieces. It features an elastic and thin blade 18 cm long.
The knife is gastronomic. Its name is also speaking. They are good at cutting sausages, meat, ham. The length of the blade varies from 20 to 45 cm. It is narrow and moderately rigid.
Knife hatchet. It's more correct to call it a hatchet, of course. It has a rectangular blade size:
- length from 19 to 22 cm;
- width from 9 to 11 cm.
With such a knife it is convenient to cut a bird, frozen foods and use it for cooking stuffing.
Also there are small knives, their blade does not exceed 10 cm. They are convenient to clean vegetables and fruits.
The knife sharpener is electric.
Unfortunately, the knives are dull and need to be sharpened. This can be done with a special grinding stone or an electric appliance. Not everyone wants to spend money and buy electric sharpening, but they prefer alternative methods. Although with the help of equipment, the blade is sharpened much better than manually. Further we will result the most successful models of electric sharpening for knifes.
knife sharpener rating the best.
You can not ignore the manual sharpeners, so we will bring the most successful models of both electric and handheld devices.
Hatamoto HS0961 Japanese sharpener. This stone consists of two different-grain parts. This allows not only to sharpen, but also to bring the blade to an ideal state. It comes with a silicone stand, which will put the sharpener on the right side and fix it well on the work surface.
Borner 3300309 It is a sharpener from a German manufacturer. The metal case with a plastic finish of bright color looks stylish. For convenient fixing, silicone feet are provided on the bottom of the sharpener. True, on the wooden surface it slides. This tool sharpens knives qualitatively, and is useful in everyday life.
Smile KS 807 this electric sharpener will be an excellent assistant in the kitchen. To work simply plug it into the outlet and press the button in the center of the case. And on the left side of the case is a disk for sharpening, and with the right grinding. In addition, the device is equipped with pallets for collection of garbage.
Nadoba Borga This manual sharpener is equipped with both sharpening and finishing elements. Elements for sharpening are made of ceramics and chrome vanadium steel, which will allow sharpening knives from different materials. The case is made of plastic and has a comfortable handle. Work with her easily, with one hand we hold, and another we sharpen the knife.
Hatamoto EDS-H198 Japanese sharpener. High quality materials and assembly will ensure a high result. It is equipped with diamond disks for different stages of work. On the left side of the case are knives for rough grinding, and with the right for grinding. The angle of sharpening is 15 degrees, which is suitable only for kitchen knives. And the manufacturer immediately notes that this device is suitable for working with Japanese knives.
Sharpened bar for knives.
If you do not want to buy grinders, you can use a grindstone.
They are different:
- ceramic;
- water stones;
- diamond;
- natural stones.
Ceramic bar in its composition has impurities of silicon carbide, electrocorundum and a binder component. The big plus of these bars is their durability. The only grinding bar is clogged with metal dust. To prevent contamination and greater durability, it is recommended to sharpen the blades using water or a soapy solution.
Japanese water stone not much different from the ceramic bar, it also includes carbide and grains of solid oxides. They are deposited in a silicate matrix resembling white brick. Water stones have a more homogeneous structure. As the cutting process, the lower layers of the abrasive are exposed, and the old layers together with water form a suspension on the surface of the bar. Due to this, the wear of the stone does not affect the quality of the grinding. Before sharpening the knife, the stone must be soaked in water. Before doing this, it's best to take a transparent container. The soaking time is determined by the bubbles of the exhaust air and can be 5 or 20 minutes (depending on the granularity). When the stone absorbs water it is installed on the holder and begins to sharpen.
A diamond bar.This mineral is the most durable on earth. It is used in various industries. Diamond grains are used in the manufacture of grinding stones. These are the most reliable and timeless bars. And in the process of using the surface of the stone remains flat. When working, the bar can be left dry or slightly moistened with water. Diamond bars are not clogged with metal particles.
Natural stones. A natural abrasive is a quartz of different granularity. It is durable and perfect for sharpening a knife. The big drawback of such material is the different particle size, which will affect the quality of the grinding in the best way. If you choose a natural stone, it is better to give preference to the Arkansas stone. It consists of pure silica, has a fine granularity and uniformity. Buying such a stone, choose samples more authentic, this is due to the large number of penetrations of the blade when sharpened.
How to sharpen kitchen knives.
It would seem that it can be difficult to sharpen the knife. There are no special difficulties, but certain nuances exist for each type of sharpening. About them also we will talk further.
how to properly sharpen a knife on a grindstone.
It is not difficult. Perform the following steps and everything will turn out:
- Dampen the stone with water and pass over it with a sponge, which was previously applied a little detergent;
- on the table we put the board (you can cut it) and put the stone on it perpendicularly or at an angle of 45 degrees to yourself (try and choose the variant convenient for you);
- select the angle of sharpening, on average, it is equal to 40 - 45 degrees, if you need a sharper blade, then the angle of sharpening is 30-40 degrees, selecting the tedious angle divide it by two and get the angle between the blade and the grindstone;
- we have a knife across the stone (the handle must be above its upper edge) and taking one hand by the other knife by the handle, gently slide over the stone (the direction from itself) and so about 40 to 50 times;
- now it remains to bring the blade on a stone with a smaller particle size.
how to properly sharpen a knife on a grindstone.
The grinding machine is equipped with grinding wheel, on which the work is done. It is quite difficult and powerful for professionals. An unknowing person can not sharpen a knife on such a machine. You can buy an electric sharpener. It is equipped with two abrasive wheels (large and fine-grained). Also there is a choice of the angle of sharpening, which facilitates the work.
how to properly sharpen kitchen knives bar.
The principle of sharpening a bar is similar to sharpening with a stone.
You will need to select the desired angle. After that, take a bar moistened with water or detergent solution and begin to sharpen yourself with smooth movements. For the first time, take a knife that does not mind, if you spoil it, you can throw it away.
How to sharpen the knife of a meat grinder.
With a stupid knife in the meat grinder faced every mistress.
And immediately the question arises how to sharpen. You can take it to the workshop and pay money, or do it yourself. For sharpening, you can use a bar or sandpaper. The very sharpening looks simple. We put the knife with blades on the abrasive material and begin to move around its axis counter-clockwise (from the sharp edge of the knife). To check the quality of work, you can put the knife to a flat and flat surface, then a little pressing to move. If this is difficult to sharpen the good. This is also evidenced by the uniform light color of the faces (the oxides were removed and only the metal is visible).
This article tells about kitchen knives and ways to sharpen them. Using the information, you can pick up a tool and sharpen any knife with your own hands. Successful work.
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