It would seem that expensive branded knives must be of high quality, which means they must remain sharp for a long time, because they are made of high quality material. And right after the acquisition, there really were no problems with their severity. But over time, almost after the first self-sharpening, they begin to keep sharpness less and less. That is, the gap between sharpening is constantly decreasing. What's the matter?
1. The problem is on the surface
It turns out that the quality of the steel from which the knife is made has nothing to do with the main problem. Blame it all sharpening. Factory sharpening on expensive knives is made with high quality, therefore the time period before the start of their bluntness is long.
At home, people mainly use special cheap sharpeners, where the discs are made of tungsten carbide or a bar (by the way, very rough). As a result, there is no need to talk about the quality of the procedure.
2. What does high-quality sharpening mean?
In this case, we are talking not so much about the sharpness of the product, but about the state after sharpening of the cutting surface. The more roughness on it, the faster the knife will become dull again. After all the familiar sharpeners and cheap stones, the metal from the cutting surface is peeled off quite strongly, a large roughness appears.
If we consider the knife, namely its cutting edge under a microscope, it becomes clear that this is a microsaw with teeth, the size of which depends on the roughness. The smaller the latter, the smaller the teeth. If you sharpen a knife with coarse-grained stones, the teeth increase in size and in the process of using the product for its intended purpose, they bend, and very quickly. As a result, the knife becomes dull again. Not immediately, of course, but the period of its severity is short.
If a fine-grained stone was used for sharpening, then small teeth are formed on the cutting edge, close to each other. They remain in their original form longer, which means that the sharpness of the product remains for a longer period of time, even with its active use.
3. How to be
It should be understood that in order for the knives in the kitchen to stay sharp longer, you need good stones, not disc sharpenings. In order not to suffer, you should purchase at least two good stones, one of which is P1000 and the other P600. For a perfect result, you can pick up more stones with a small difference in grain size and go in stages. Initially, you should walk over the steel with a coarse-grained stone, and then with a fine-grained stone.
Continuing the topic read, how to quickly and easily sharpen coffee grinder knives without removing them.