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4 methods of grinding stainless steel tools
- Jun 20, 2017 -

Stainless steel tools as the kitchen now the most common tool, to our lives to provide a great convenience. Use a long time we will find the tool blunt, and this time you need to grind, and today the tool manufacturers to tell us a few ways:

1, the simplest is the sharpening, selling meat commonly used, the effect is also good, grinding mill immediately become faster, but to maintain the sharpness of the time is relatively short.

2, of course, the most traditional grinding stone can also be grinding stainless steel knife, but involves a lot of technical problems, such as grinding the angle of the problem, grinding stone stone grain thickness of the choice, but will not bad knife, So if there is no point of technology, or do not use for the wonderful

3, to find a fine bowl, down on the table, with a bowl at the end of the blade half a minute, you can. Is not it simple? But there are two points to note: (1) must be fine porcelain bowl, can not be casserole or pot; (2) This method is applied to the less serious kitchen knife, if too blunt or too much gap, or Grinding stone with it.

4, with a blunt chopper, first put in salt water for 20 minutes, and then grinding, while grinding edge irrigation salt water. This is easy to wear, grinding sharp, but also extend the kitchen life. Kitchen glass products (especially bulbs), often blackened by smoke, not easy to wash. You can wipe with some wipes with a wiping cloth, or apply a layer of lime water to the glassware to be wiped, then wipe with a cloth. Note that the bulb should be taken to rub, wipe to dry and then use.

In the sharpening of the time, we have to wear the first blade, and then grinding the knife face. When the knife blade, the chopper and whetstone was 3 ° ~ 5 ° angle (the smaller the inner edge, cut the food when the effort). Back and forth sharpening, keep this angle basically unchanged. And then grinding the outer edge, so that chopper and whetstone was 5 ° ~ 8 ° angle (outside the blade to ensure that the cut off the dishes can be successfully separated from the kitchen knife, but not too much). Back and forth sharpening, keep this angle basically unchanged. So repeated grinding, until the blade line is thin enough, there is no obvious gap on the edge of it.