5 Knife Sharpening Safety Tips
Overview
Sharpening a knife is a way of sharpening a knife or similar tool by sharpening it against a hard, rough surface, usually a stone or a resilient surface with hard particles like sandpaper. In addition, a leather razor strap or bracelet is often used to straighten and wipe the edge.
The smaller the angle between the blade and the stone, the sharper the blade, but the less side force is required to bend or cut the blade. The angle between the blade and the stone is the angle of the cut – the angle of the vertical side at one of the points of the knife and corresponds to the angle at which the blade is held. The total angle from side to side is called the included angle. For a double-cut symmetrical edge (a wedge shape), the angle from edge to edge is twice the angle from the edge. Typical edge angles are approximately 20 ° (with the included angle of 40 ° at double the bottom edge). The cutting angle for very sharp knives should only be 10 degrees (even at an angle of 20 °). Knives that require a hard cut (e.g. knives that cut) can be sharpened at 25 ° or more.
5 Knife Sharpening Safety Tips
Knife sharpening is required for professionals and mature cooks. Maintaining sharp kitchen knives makes it easier to cut food, which also reduces the ability to cut with the fingers of a knife that catches or pushes food (as opposed to even cutting). However, grinding can be dangerous. Therefore, please note the safety precautions:
1: Use steel or a grinder
There are several different methods of sharpening knives, but some are more complex methods for hunters, professional cooks, and butchers, and more complex and potentially dangerous if you don’t know what you are doing. The easiest and most effective way to sharpen knives for the home is with a sharpening tool called steel, which is a long metal rod that is placed in a handle or whetstone. Never try to sharpen knives with common stones. There are many top-rated knife grinders for beginners are present in the market. You can select one of them for your convenience.
2: Wear protective gloves
While not strictly necessary, you can reduce the risk of personal injury by practicing knife manipulation while wearing protective gloves. In general, rubber, vinyl and winter gloves are not enough. We recommend wearing thicker gloves, especially gloves that you don’t want to cut either, like kevlar and steel gloves.
3: Keep steel and knives away from your body
It can be tempting to keep everything you do near your body, but the right way to sharpen knives is to keep steel and knives off your body and other people, animals and anything in your way could keep away. Keep both hands in front of you when using steel. Grasp the steel with your non-dominant hand and hold the knife in your dominant hand at a 10-25 degree angle. Slowly push the blade aside.
4: Place the stone at a safe distance
If you are sharpening the blades with a stone, place them on a hard and stable work surface. The stone should be at least a foot in front of you so that the blade doesn’t slide off the stone and injure your body. Hold the knife at an angle between 10 and 25 degrees and slowly move the blade towards you.
5: work slowly
One of the biggest mistakes when sharpening knives is that the knives slide too tightly on stone or steel. Not only is the result less even focus, which the knife can potentially neutralize, but it also exposes it to more likely injury. To check the blade as you sharpen it, make sure it won’t slip and that the blade has a smooth surface.
Knowing the basic tips to safely sharpen knives will reduce the risk of cutting while sharpening knives. Sharp kitchen knives make cooking easier and safer, so the effort is definitely useful.
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