Anyone who has ever tried to cook something alone, knows how annoying blunt knives. To save precious nerve cells is not difficult, you just need to buy a good bar for sharpening knives , for example, diamond. About how to choose it will tell our article.
Diamond grinders for knives - the subtleties of choice
Among all the abrasive materials used to sharpen the kitchen (and not only) cutting tools, diamonds occupy a special, honorable place. Due to the unique structure, they have a very high level of strength, and hence, a long service life. In this case, such a bar is almost not clogged with chips - to completely clean it, it is sufficient to rinse it under a stream of water or wipe it with a cloth. Sharpening with diamond bars is suitable for knives from almost any material, from the usual to all stainless steel, and ending with ultramodern ceramics. Although with the latter, of course, have to tinker long enough. When choosing a diamond sharpener, you should pay attention to:
- Overall dimensions . For ease of use, the length of the bar should be at least 3-5 cm longer than the length of the largest knife.
- Grain . To determine the degree of abrasiveness of diamond bars for sharpening knives will help marking, which in domestic products includes several separated by a line of figures. Ideally, the farm should have several grindstones with different granularity: for roughing (160/125, 200/160, 250/200), semi-finishing (100/80, 125/100) and finishing sharpening (40/28, 50/40, 63/50). But it is also possible to do with one bilateral bar, the sides of which have different degree of abrasiveness. In bars of foreign production, the graininess is denoted by one digit from 200 to 1200, equal to the approximate number of grains on one inch of the surface.