How to Sharpen a Knife With a Whet StoneYes, it's spelled with an H. But also, yes, you have to get it wet first.Watch Next 01:48 The Right Way to Hone a Knife 02:45 How to Buy the Right Knife 01:38 This Is the Safest, Easiest Way to Remove an Avocado Pit 02:56 ...
哪怕是几十块钱的便宜厨刀,只要磨法得当,完全可以媲美上千的高端厨刀 (在刀刃变钝之前大概能够媲美好几个小时呢) 厨刀的种类实在太多,我们也只能介绍最普遍的一种:两面开刃的西式主厨刀 Chef's Knife 小伙伴们有什么磨刀和厨具方面的分享,欢迎私信骚扰~ 展开更多...
Starting with the lowest grit, sharpen one side of the blade first. Using moderate pressure, hold your knife at the appropriate angle and push your blade from one end of the stone to the other, while also dragging the edge from the back (heel) of the blade toward the tip. As you shar...
(开刃技巧,定角磨刀器)How To Sharpen a Knife_高清 是在优酷播出的教育高清视频,于2016-01-21 00:46:28上线。视频内容简介:(开刃技巧,定角磨刀器)How To Sharpen a Knife_高清
Starting with the lowest grit, sharpen one side of the blade first. Using moderate pressure, hold your knife at the appropriate angle and push your blade from one end of the stone to the other, while also dragging the edge from the back (heel) of the blade toward the tip. ...
It is important to get into a regular pattern for sharpening your knife. Use a honing steel weekly for maintenance of the edge and a diamond steel monthly for sharpening the blade. The important thing to remember is that you cannot resharpen an edge that has gone dull with a honing steel...
Using a Sharpmaker is one of the simplest and easiest ways to sharpen any serrated knife. It includes triangular sharpening rods that allow for easy access to individual serrations, while the system itself keeps the edge angle consistent.
Eventually, the cutting edge of the blade won’t work like it used to, and you’ll need to sharpen it back to its former glory with a steel or stone knife sharpener. Interestingly enough, not every knife collector knows how to sharpen a knife. ...
Then, place the wet stone on a non-slip surface and hold the sharpener in one hand while you hold the handle of the knife in the other. Next, run the blade down the length of the stone, using moderate pressure. Be sure to keep the blade at a 15-20 degree angle as you sharpen. ...
Always maintain the same angle between the blade and the stone. You will notice a burr, or a line of waste metal at the edge of the knife, that will become visible after 5 or so strokes. If the knife has a large blade, mentally divide the blade into three parts to sharpen ...