First, the inner edge surface is ground. Make the kitchen knife and grindstone form an angle of 3 ~ 5 (the smaller the inner edge surface, the more labor-saving it is when cutting vegetables).
And then grinding the outer edge surface. Make the kitchen knife and the grindstone form an angle of 5 ~ 8 (the outer edge surface ensures that the cut vegetables can be smoothly separated from the kitchen knife, but not too big).
Fine grinding. Replace the delicate whetstone. Sharpen the knife according to steps 2. 1 and 2.2. Grinding until the following results:
There is no trace of rough grinding on the blade surface. The surface of the blade is bright.
B. Touch the blade with your hand along the surface of the blade, and the blade will not curl (curl).
C until the blade line is so small that you can hardly see the blade.
Sharpening a knife does not mistake the woodcutter, nor should it be rushed. Grind it three or five times and try it by hand. Try three or five times and you have to turn the knife upside down. Every time you try it by hand, you should dip a sponge in water to wash the mud off the knife and grindstone. Ensure the direct contact and freshness of the knife and grindstone.
When the blade of the whole knife feels like the handle and there is no curling phenomenon, the blade has basically come out. At this time, wash the knife and dry it. Try the sharpness of the blade with a copy paper or paper with the same hardness. When you feel satisfied, grind it with natural oil. The role of the grindstone is to gather light, which not only grinds off the burr on the blade, makes the blade sharp and smooth, but also enhances the anti-rust ability of the knife.