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It’s not as frustrating as cutting vegetables for a supper, but I just see the knife too dull and pinch instead of cutting. Manual or electric knife shaving can easily solve this problem and it will not take more than a few minutes to repair the end of the knife. If you don’t have a manual or electric grinder, you can also explore with a stone or grinder or send a knife to a specialist.
Sharpen a dull knife with a Knife Sharpener
Test by passing the knife through a piece of paper. You may already know that the knife is dull, but if you’re not sure, fold the newspaper in half (or use only one sheet of computer paper), hold it in the air, and lower the knife towards it. If the knife doesn’t cut through the paper, it’s time to sharpen it. The knife should cut the paper continuously without stopping if the paper is sharp and well-shaped.
Use the “rough” setting for very dull knives that need to be modified. Most hand grinders have at least two settings. One is marked “coarse” and the other is marked “fine”. Coarse adjustment removes steel from the blade and sharpens the edges again, while fine adjustment is used for routine blade maintenance. These settings are the same for electric grinders, but electric grinders may have an extra gap between “coarse” and “fine”.
Pull the blade from the base to the tip 3 to 6 times. Insert the blade into the lower hand sharpener where the blade is attached to the handle. Use gentle force to push the blade down from the slot towards your body. Repeat this action 3-6 times. Three times for slightly blunt blades and more for very blunt blades. This action restores the blade and returns it to its original edge. When turning the blade, use sufficient force to hear the screams. If you use an electric grinder, you do not need to press it. A lively mechanism handles everything.
Move the skin and follow the outline. Every time you make a knife through a pencil sharpener, you don’t go straight through it. Rather, follow the curve of the knife so that the handle goes up and is higher at the end than at the beginning. This will sharpen the entire knife. When you press it, you will notice a sound and feel like you are moving the blade in the right direction. If you don’t hear the beep or feel the resistance of the blade, you may not be tracking your surroundings very carefully.
Fine-tune the blade once or twice to complete the process. When you’re done using the blade in the “rough” setting, you’ll need to do some finishing to refine the edges. The “fine” setting does not require much force and the squeak is not as loud as the “coarse” setting. If your grinder has multiple settings, run the knife once or twice with each method to make sure the “fine” settings are complete. These additional adjustments are only for sharpening the gradient and will help you refine your knife further.
Rinse the knife and dry it with a lint-free towel. Rinse the remaining steel with warm soapy water before using the knife again. Use a sponge or kitchen towel to quickly clean the knife. Allow the knife to dry completely to prevent rust and return it to the knife block or similar storage area. Do not pass the knife through the dishwasher. They can be struck or damaged by other factors.
Bring a knife daily in a “fine” environment. A general rule of thumb is to move the knife in fine settings once every two hours. Depending on how often you cook, you don’t have to do this every day, but keep it in mind as a convenient way to keep your knife sharp. If you use the sharpener daily or every other week, you probably don’t need to do any more to keep the knife sharp.