The steps for making a Qiang kitchen knife are as follows:
1. High-temperature sintering method
Use ceramic bonding agent to solidify, mostly used to make silicon carbide. Coarse grinding stone and medium grinding stone. These grinding stones have stable properties and need to be soaked in water to fully moisten the grinding stone before grinding. The sharpener's double-sided white corundum whetstone and most whetstones are made by this method.
2. Low-temperature sintering method
Use resin binder for solidification. This method is mostly used to make medium grinding stones and fine grinding stones. This type of grinding stone has a slightly weaker grinding power and cannot be immersed in water for a long time, but the grinding effect is more delicate. Because of its soft texture, it is often used to grind kitchen knives
3. Normal temperature curing method
Using cement Similar binder, which is dried and solidified at room temperature. This method is mostly used to make medium grinding stones and fine grinding stones. The grinding power is slightly weaker than that of grinding stones made by high-temperature sintering method. This kind of grinding stone cannot be immersed in water for a long time.
4. Electroplating method
"Only for artificial diamond particles", the diamond grinding particles are fixed by electroplating to form a grinding surface. The whetstone made by this method has a lower price and a longer life. It is also shorter and more suitable when the blade is severely damaged. It has a high plane-holding ability and can be used to flatten other sharpening stones.
When sharpening scissors, the sharpener also needs to keep spraying water during grinding. Water is applied to prevent the sharpening stone from rubbing against the scissors, causing the blade to overheat. After rough grinding, you need to use a fine grindstone to start fine grinding. Fine grinding requires the sharpener to grind patiently, and at the same time, use a small hammer to hit the edge of the scissors. Since the cutting edge of the scissors is very thin and brittle, you must pay attention to the strength of the knocking every time. If you knock it wrongly, it will easily cause the cutting edge to break.
Compared with sharpening scissors, sharpening kitchen knives requires an additional step of sharpening. First, the knife sharpener chooses the sharpening method according to the type of kitchen knife edge. If the steel edge is hard, a grinding wheel is needed. , if the blade of the knife is relatively soft, a special knife must be used to grab it. No matter which method is used, it is the process of thinning the edge of the kitchen knife again. After grabbing it, the knife sharpener still needs to polish it with a whetstone. During the polishing process, he also needs to pour water on the knife until the kitchen knife becomes sharp again.