Sharpening knives and scissors
Kitchen knives should be sharpened regularly, especially those with hardened steel blades, because they dull much easier than stainless steel.
Various types of sharpeners can be purchased in stores: whetstone, file, manual sharpener or electric sharpener. Regardless of the type of device, we start sharpening holding the blade at an angle of 30 ° and first grinding on one, then on the other side. When using an electric sharpener, follow the manufacturer's recommendations and be careful, so as not to "sharpen" the knife. Serrated blades, for example, a bread knife, require specialized equipment. Attempts to sharpen them with home remedies will inevitably end in the destruction of the knife.
If the scissors do not cut properly, this is often the result of a loose blade mounting bolt. In this case, place the scissors with the screw head facing down and hit the other side with a hammer. If the scissors still cut badly, you must use a whetstone. Never sharpen cutlery or scissors with rounded tips, intended for children.
Place the stone on a flat surface, at hand height and lightly lubricate with oil. Move the blade over the whetstone away from you, then turn the blade over and pull it back, to each other. Repeat until the knife is sharpened.
Hold the knife with the cutting edge away from you. Cross the knife and file at right angles, close to the handles. Holding the blade at an angle of not less than 30 ° to the file, pull them all the way on one side, and then on the other. Repeat the operation approx 10 times.
Move ,,marble ”along the side edge of the blunt blade of the scissors, crossing them at right angles. If the edge of the blade is damaged, lightly oil,,marble ”and slide it along the inside edge of the blade, to smooth out any cavities or nicks.