Keeping Kitchen Knives Sharp

USING A sharpening steel

With a little practice anyone can master the art, with the steel to make your knife sharp.
The sharpening steel is a metal rod that the hardness factor is slightly softer than the knife blade. Sharpness is maintained by brushing the blade at a 10 degree angle above the bar on a regular basis. The best thing is the same brand of steel as a knife to avoid the wrong steel.

If a knife under a microscope, the edge,also the edge of a fine edged knives, there are thousands of small teeth. After continuous use are bent out of line and the blades less effective right for cutting. Stroking the knife on a sharpening steel does not represent a new edge on a knife, but simply a reorientation of the existing edge, increasing sharpness.
After a lot of use of ineffective and raise a kind of steel, or stone, is required to create a new edge on a knife. Once this is done, the iron-tuning theBlade.

Steeling the easiest way for home with "cutting motion," followed by "Cutting Reverse Motion"

Sharpening with "Cutting Motion"

Hold the sharpening steel in the left hand with the tip of the steel firmly placed on a board or table, the steel should now perpendicular to the surface.

Hold the knife in his right hand as if you were going to cut

Set the section closest to the blade of the knife against the sharpening steel onlyunder the steel handle.

Angle the knife about 10 degrees from the sharpening rod.

With steady pressure pull the knife handle to you, as you now on the steel, impact the entire edge ends at the top, as you near the bottom of the steel.

Alternate from left to right sides of the steel rod about six times.

Sharpening with Reverse Cutting Motion "

Put the tip of the sharpening steel on a shelf or table surface in a 90-degreeAngle.

Push to cut the blade flat on the normal sharpening steel, in the opposite direction.

Place tip of the knife on steel in the vicinity of the table, with even pressure push blade of the knife, as you move the UP Steel.

Stroke the whole blade, process the blade, you should end up near steel handle.

Repeat on the other side of the knife's edge.

The sharpening steel should be used every time you use a knife. A professional cutter introducedSteel at his side and uses it every few minutes to keep his knives sharp.

Use Clean a scouring pad and remove metal particles from the steel, do not use steel wool. They also use pressure with the scouring pad her grip to the tip. Rinse with clean water, dry the dry well and steel in one place.

THE HONE

I recommend raising the use of a ceramic for domestic use, electric pencil sharpeners and stones are a bit more complicated to operate.

Discuss raise with caution, as opposed to steel, itbreak, when it beat drop, or against a hard surface.

Any method to create a new edge will also increase the wear a knife,

A ceramic sharpening creates a new edge on a knife of metal from the blade.

After removing the knife with a steel to align the incisors and a new razor-sharp edge.

If a knife is hardened, it does not need to be regularly sharpened too often.

Clean and hone your after each use with scouring detergent and a sponge orCloth .... No soap of any kind!

Rinse with clean water and dry.

Caring for your knives, sharpening steels and is paying off, causing accidents Dull Knife

Knives should only be used for cutting meat without bones, but it should not be used as a chopper, this plays havoc on the edge, which often honing, which reduces the life of the blade.

If you do a lot, hoes, buy a small hatchet.