When you can fix the blade angle when sharpening the knife, you begin to enter the most critical procedure: the degree of grinding. Sharpening a knife is the process of thinning and removing the material of the blade and making it into a new sharp blade, so the function of the grindstone depends on this. Rough grinding is to make sharp edges by the above process, fine grinding is to remove burrs generated in the rough grinding process, and polishing is to further strengthen the fine grinding function. Therefore, the key to sharpening the knife is the rough grinding procedure. If you have been grinding badly, you should strengthen it from here.

Generally speaking, if the blade has no edges and corners and needs to be trimmed or thinned, we usually grind it roughly from a 600-grain grindstone and polish it according to the principle of 1. To what extent? Key point: Grind until the edge on the other side has burrs (or flash). Deburring means that you really thin the blade and create a new sharp area, because your grinding surface has reached the edge. At this point, turn the blade surface and grind it again according to the same principle until the other blade is again. Sweep _ burr (Some masters only remove the burr on one side to finish the sharpening process (the same is true for the chisel sharpening knife), and then sharpen it from the other side next time).