There are different blade technologies, but some are more effective than others. Sharpening the blade is an essential activity that simplifies cutting during food preparation and service. In addition, sharpening the blade minimizes security issues. If you don't honed your tools often, you may find it difficult to use, especially when cutting food. A blunt knife can slip and cut you off. One of the best tools for sharpening a knife is a sharpening stone.
Instructions for using oilstone
- Clean the cutter to remove residue from the surface area. Avoid using a clean kitchen knife in the dishwasher as this will cause the tool to passivate and quickly tarnish the surface. Instead, wipe it clean with a dry cloth after use. Store the tool in a block to prevent scratches.
- Soak the whetstone in water for about 10 minutes to help remove the air from the stone. Although higher grade stones do not require soaking, most of the sharpening stones should be soaked to remove excess air. Soak the stone in water until all the air is released from the stone, then remove it and place a cloth or wet wipe.
- Pick up the knife and face it on the stone. Hold horizontally to ensure that most of the tool hovers over the stone. Never use a cutting edge to cut into the whetstone.
- Hold the cutting tool at an angle of 15 to 20 degrees and brush it on the stone. Slide the blade back and forth quickly and evenly onto the stone until the cutting edge is polished. Turn the cutting tool over and repeat the process on the other side.
- For best results, please consider sharpening the knife regularly, especially if you cook regularly. Do not use heavy duty cleaners to clean the cutting tool.
Test blade sharpness
There are different types of blades, each with its own uses, advantages and disadvantages. The knives are an indispensable tool for cutting vegetables, fish fillets, etc. The sharp cutting tool not only makes it easier to perform certain functions, but it is also safer to use. Tools are usually made of grindstone, diamond or steel. It is very important to test the cutting tool after sharpening.
Description
- Hold a piece of white or edge copy paper.
- Hold the cutting tool with your other hand and place the blade on the top edge of the paper.
- Keep the blade away from the hand holding the paper to avoid injury.
- Try using a slicing action to cut the paper away from the hand holding the paper.
- Repeat the process once or twice.
- Torn, torn or broken paper means a blunt blade.
Grinding should follow the correct procedure to ensure safe and effective honing. Also, be sure to follow the correct blade test procedure after honing the blade.
Orignal From: Kitchen safety method: how to follow the correct sharpening procedure
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