The knife face is at a 20 degree Angle with the ceramic rod.

Sharpen the knife side first. A section of the knife edge against the tip of the ceramic sharpening rod, and the knife surface is at a 20 degree Angle with the ceramic sharpening rod.

The blade slides towards the bottom of the ceramic rod, while the contact surface slides from the handle to the edge. Grind lightly, not too hard. Until the tip of the knife just slips over the bottom of the ceramic rod.

Grind the other side. Just grind it a few times. Keep grinding as much on both sides.

The working principle of the ceramic rod sharpener is actually very simple, that is, through the fine lines or roughness of its surface, the tiny flaws and rough edges on the blade are polished away, so that the blade becomes sharp again.

Ceramic knife sharpening rod use steps

The right grip is the key! Hold the handle of the ceramic rod with one hand firmly, and hold the tool with the other hand to ensure that the tool does not shake during the sharpening process.

Keep a 20 degree Angle and grind gently! Gently rest one side of the tool against the ceramic rod sharpener, forming an Angle of about 20 degrees, then gently jerk the tool in an arc toward yourself. Be sure to sharpen it gently, not too hard, or you might damage the blade. Both sides alternate grinding, uniformity is the key! After grinding one side, remember to change the other side to continue grinding, making sure that both sides are evenly polished, so that the tool can be sharper and more durable.

Maintenance of ceramic sharpening rod

In terms of maintenance, remember to clean the ceramic sharpener rod in time after each use to avoid food residue. Wipe it with a clean cloth regularly to keep the surface of the ceramic rod clean and smooth, so that it can serve us longer.

Sharpening needs of different tools

Different knives, sharpening needs are not the same! Because the iron knife is easy to rust and dull, it needs to be polished frequently; Stainless steel knife is relatively durable, 1-2 years grinding once is enough; Ceramic knife because of the special material, can not be casually grinding, need to find professionals to deal with; The damascus steel kitchen knife needs more careful maintenance, it is best to use a professional knife sharpening tools to polish.

The importance of ceramic rod sharpening

Ceramic rod knife sharpener is not just a decoration, it can really keep your knife sharp, cutting vegetables, cutting meat are easy and labor-saving, no longer have to worry about blunt knives affect cooking efficiency! Moreover, the regular use of ceramic rod knife sharpener can also extend the service life of the tool!

The preparation before sharpening the knife

Before sharpening the knife, you must be prepared! Make sure both the tool and the ceramic rod are clean and oil-free for a smoother grinding. Choosing the right ceramic rod sharpener is also very important!

The specific steps of sharpening the knife

Pick up the ceramic rod, hold the handle part in one hand, hold the tool in the other hand, and lean the side of the knife body against the ceramic rod. Remember to hold the blade at an Angle of about 20 degrees from the sharpener, then gently jerk it in an arc toward your body. Do not grind too hard, to grind lightly, alternately on both sides, so that the knife will be more even.

Sharpening Angle and skill

When sharpening a knife, Angle is the key! Keep the blade and the sharpener at about 20 degrees Angle, which is the best Angle for sharpening the knife! Push and pull gently, so that the blade is fully in contact with the sharpening rod, but do not apply too much pressure, so as not to damage the tool or the sharpening rod. Repeat this several times until the blade is sharp!

There are three common ceramic sharpener rods: oblique grip, vertical, oblique vertical.

The oblique grip is the way most professional users love to use, and is not friendly to novices. Because when we first started to use, the hand was unstable, the Angle was not fixed, not to mention muscle memory, and we had to observe whether the Angle was correct while grinding. Therefore, it is easy to damage the kitchen knife.

Vertical and inclined vertical, most of the ceramic sharpener manual will introduce this way. Very simple, the sharpening rod perpendicular to the horizontal plane, the knife body at 20° Angle to the sharpening rod, pull back and forth. The number of grinding is not too much, both sides of the kitchen knife, 3 to 5 times can be. Our purpose is to correct the edge line and knock off the frayed edges, not to actually grind the kitchen knife.