A couple of decades ago, no one knew anything about this instrument. It didn’t exist yet, it wasn’t invented in general. But now ask any adult and even a child and he will tell you what it is. In our article we decided to describe the distinctive features various types of this tool, so that you can choose a quality and convenient one.

Structurally, a stationery knife consists of a body, a blade and a blade locking mechanism. Also, some models have some “bells and whistles” that increase the reliability, strength and durability of the knife.

To begin with, we note that all office knives vary in size depending on the width of the blade. Available for sale 3 blade sizes: 7 mm, 9 mm and 18 mm. The blades of these knives have distinctive feature. Along the entire length of the blade there are grooves at regular intervals at an angle to the axis of the blade. This is done to quickly “sharpen” the blade. When the blade becomes dull during operation, use pliers to break off the dull piece along the groove and the knife becomes like this again as sharp as new. In this way, you can sharpen the knife 4-5 times. After this, the blade becomes too short and must be replaced with a new one.

A stationery knife with a 7 mm wide blade is used exclusively for cutting paper. It is difficult to cut denser or thicker material with its help, primarily because the blade is quite thin and when cutting it bends and the cut turns out crooked. A knife with a 9 mm blade is the most common. It can be used to cut paper, cardboard, thin skin, plastic and much more, right down to linoleum.

By the way, this knife is very widely used in construction. It’s just that it can be used for both household and construction purposes – as they say, “two birds with one stone.” Well, the largest office knife with a blade 18 mm wide is already exclusively a construction knife and has nothing to do with office work.

The next element that differs in different models This retainer. On small knives it is made entirely of plastic and has the appearance of a sliding element. When it is extended, the blade is fixed; when it is moved, the blade can be moved around the body. However, in good knives the lock is made in the form of a twist with a pressure plate. This type of fastener is more reliable, since the screw is made of steel and is more durable than a plastic element. If you are buying a tool not for one time, but for many years, choose a screw lock.

And finally, another element that is worth paying attention to when choosing a stationery knife is body tip from the blade side. In cheap models, the body is made entirely of plastic, while in expensive and good ones, a metal element is built into the tip of the body, inside which the blade moves.

This element creates additional rigidity for the blade when cutting hard materials, which prevents the blade from bending when applying significant force. For those types of stationery knives that are used in construction, this is very important, since they do not cut thin paper, but durable plastic, linoleum and similar materials.

We will not dwell on the features of the body shape. Let everyone choose for themselves here. But remember that very convenient ergonomic housings of stationery knives significantly increase the cost - several times. If you are willing to spend a lot of money for such convenience, go ahead, but if you just need a reliable tool, just take a model with an affordable price but taking into account the nuances described above.

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Of course, there is nothing special about a stationery (wallpaper) knife, and in the past, finishers could do quite well without a stationery knife. In order to trim or cut something, a special knife-cutter was used. Many finishers still use it today. To make wooden blocks when placing windows, doors, and wooden frame elements, a cutter is used more often than an ax or chisel. And this is perhaps the only area of ​​application for a cutter knife where it is not advisable to use a wallpaper knife, but it is possible. However, a conventional cutter, like any other cutting tool, has one drawback - the knife gradually becomes dull during operation and has to be sharpened periodically. It’s not that it’s very difficult or expensive, but sharpening a tool takes time, and a good electric sharpener wouldn’t hurt.

The blade of a wallpaper knife dulls in the same way, and sometimes faster, than that of a conventional cutter, but since the blade of a wallpaper knife consists of relatively easily broken off sections and the blade is replaceable, the problem of bringing the knife into combat condition is solved in a few seconds.

Of course, stationery knives, and even more so wallpaper knives, are different, but here we are talking about only one type of knife with replaceable blades 18 mm wide. Such knives can be simple, with a plastic body, or reinforced, with metal body protection:

A simple knife is shown on the left, a reinforced one (hardened) on the left. And although not all possible models of wallpaper knives are shown in the photograph, nevertheless, all such knives have replaceable blades with notches for breaking off individual sections (1), there is a key for extending and retracting the blade (2) and a latch for fixing the extended blade 2 (1), for reinforced models this may be a screw rather than a latch. For simple knives, the back part (3) is usually removable; it is removed to replace the blade or to break off a dull section of the blade. Some knives even have a hole in the body so that you can hook the knife onto a mounting belt. Both models in the photo have such holes.

Replacement blades for wallpaper (stationery) knives are sold in sets of 10 pieces. This kit costs $0.15-0.2. However, the knife itself rarely costs more than $0.3-0.5.

How to carefully break off the blade of a stationery knife?

Sometimes you can find a stationery knife on sale for $0.2, and there are reinforced knives for $1-2 or more. In general, reinforced knives are more reliable and last longer, but I find it more convenient to work with a simple knife, although there are knives with metal reinforcement in the household. Somehow it turns out that at the right moment there is no wallpaper knife at hand, and buying one is easier and faster than looking for it, so if you rummage through your tools well, you can dig up a dozen different wallpaper knives, and maybe more. Simple knives are less reliable, because the plastic latch 2 (1) sometimes breaks, and the back part (3) also sometimes breaks off.

To break off a dull section of the blade, you can use the removable back piece (3) or you can use pliers. And if the blade is completely dull, and this often happens when cutting polyurethane foam near concrete and plastered surfaces, then it is better to completely change the blade.

The blade of a stationery knife is very thin, so you need to work with the knife carefully so as not to break the blade prematurely. During operation, the blade extends to the required length and is fixed with a latch or twist, and when the knife is not needed, the blade slides into the body, thus minimizing the risk of unnecessary damage and cuts not only building materials, but also a person. To perform most jobs, it is enough to extend the blade by 1-1.5 cm, and only for cutting polystyrene foam, foam rubber and polyurethane foam, the blade sometimes has to be extended to its full length.

Of course, it is absolutely not necessary to use a stationery knife when performing finishing work. You can cut wallpaper with scissors, linoleum or carpet with a special knife, plastic panels, foam plastic, drywall with a jigsaw, strip electrical wires with special pliers (stripper, crimper, etc.), but only all this makes sense when performing work professionally, i.e. e. constantly and in large volumes. And when carrying out repairs in your apartment, a stationery knife can replace a whole set of tools with a volume of up to 0.2 m 3, weighing up to 200 kg and costing up to $1000. This is such a tool - a stationery knife.

Stationery knife

One of the modern tools that is used in repairs or construction, or simply in the office, is a stationery knife.

This is a unique type of knife that has a narrow specialization, but at the same time, a wide range of uses. In this article we will talk about what this tool is for, how to buy a stationery knife and what you need to pay attention to when buying.

Purpose of a stationery knife

The tool is necessary primarily for cutting paper, cardboard or plastic. Therefore, it is very often used in the office or when renovating premises, apartments and houses. In the office, you can use it to cut paper much faster than with a knife, in exactly the same way when handling cardboard or any other office material. When renovating an apartment, for example, in order to put wallpaper on the walls or ceiling, you need to correctly adjust the wallpaper, cut it, and work with it. Therefore, in such cases, a stationery knife is also used.

The advantage of using a utility knife as opposed to a knife, for example, is the following point.

Stationery knife

When using scissors, it is necessary to make constant movements in order to move/spread the blades of the scissors. This leads to the fact that during cutting, wavy cuts and irregularities may remain on the surface of the paper. But in the case of using a stationery knife, such a moment is excluded. Yes, there is a possibility that when using a stationery knife, the cut line may also be uneven, but not as much as it happens with scissors. Thus, a utility knife is more convenient and easier to use in most cases.

Also, using a utility knife is very convenient for leveling glued wallpaper, which has “tails” at the bottom. It is almost impossible to trim these tails with scissors. Using a stationery knife, this is done in one movement.

Tool design and features

Like any other knife, a stationery knife consists of a handle and a blade, however, in this case, the blade is retractable, and therefore its reach can be set to any convenient length. By the way, the remaining blades for a stationery knife can be hidden in the handle - so, by removing the back cover of the handle, you can find a small compartment with spare blades. However, this is not observed in all models of knives.

The knife body itself can be made of plastic or metal. In addition, these materials can even be combined with each other. The surface of high-quality office knives, as a rule, is also rubberized for more convenient work with the tool. There may also be notches under forefinger and other design features.

But the main thing to pay attention to when purchasing a tool is the blade. The result of working with the tool will largely depend on how well and responsibly this part is made. So, a high-quality blade must be made of durable, of stainless steel. There should be several marks on the surface of the blade that indicate its division into special sections. Using these sections, you can extend the knife to a certain length, and on the body itself there should be a device with which you can fix or hide the blade.

Also, before buying a stationery knife, you should definitely know the length of the knife, because its purpose will depend on this. For some types of work, a small knife will be enough for you; for others, you will need a knife with a fairly long blade.

Consumer analysis of office knives

Today, you can buy a stationery knife without any problems. However, when purchasing, for example, a Chinese-made knife, you risk that over time it may simply break or crumble. Therefore, in this material it is worth highlighting the highest quality, and at the same time, affordable stationery knives that will definitely not let you down.

Knife "Steel". This company is actively producing the tool we are considering. Therefore, it is worth noting that almost any model and any version of a stationery knife from this company is of high quality and reliable, at the same time affordable. The knife handles are made of metal and plastic, coated with a layer of rubber. The blades of stationery knives are made of high-quality stainless steel. There are options with a single-sided or double-sided blade, absolutely different lengths. The average price of this option is from $1.5 to $3.5.

Stationery knife Intertool. Also quite a popular version of the knife, which is quite affordable. By the way, a stationery knife from Intertool can be classified as a semi-professional tool. The body of the knife is metal with rubberized inserts, there are additional functions for blocking and fixing the blade. The knife comes with a set of spare blades. The price of the tool is about $4-5.

Professional stationery knife Proline. This option can be safely attributed to professional looking cutting tool - high-quality trapezoidal blades, a metal body and additional functions give the knife advantages over other models. Because of these advantages, any suitable material can be precisely cut - paper, cardboard or plastic, etc. The price of this knife is $9-12.

More articles from the section: — Files— Flat file— Round file— Triangular file— Retractable drywall knife— Breadboard knife— Retractable linoleum knife— Metal scissors— Scissors for paper and wallpaper— Combination scissors— Rebar shears— Wood hacksaw— Hacksaw for foam concrete— Universal hacksaw— Hacksaw for drywall

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Stationery knife. Blades for stationery knife

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How to properly break off the blade of a stationery knife

Every time I break off a dull segment of a utility knife, I unconsciously cringe - after all, there is a possibility that a fragment will fly into someone’s eye (me, for example). It turns out that the creators of the tool provided for this nuance.

The fact is that there is a special recess in the cap of any knife, and you need to update the blade like this.

Just extend the blade one segment, and not as shown in the photo, then it will break in the right place. The fragment will remain in the recess from which it can be safely removed.

HomePhotoHow to properly break off the blade of a stationery knife

How to choose a good stationery knife

A couple of decades ago, no one knew anything about this instrument. It didn’t exist yet, it wasn’t invented in general. But now ask any adult and even a child and he will tell you what it is. In our article, we decided to describe the distinctive features of various types of this tool so that you can choose a high-quality and convenient one.

Structurally, a stationery knife consists of a body, a blade and a blade locking mechanism. Also, some models have some “bells and whistles” that increase the reliability, strength and durability of the knife.

To begin with, we note that all office knives vary in size depending on the width of the blade. Available for sale 3 blade sizes: 7 mm, 9 mm and 18 mm. The blades of these knives have a distinctive feature. Along the entire length of the blade there are grooves at regular intervals at an angle to the axis of the blade. This is done to quickly “sharpen” the blade. When the blade becomes dull during operation, use pliers to break off the dull piece along the groove and the knife again becomes as sharp as new.

In this way, you can sharpen the knife 4-5 times. After this, the blade becomes too short and must be replaced with a new one.

A stationery knife with a 7 mm wide blade is used exclusively for cutting paper. It is difficult to cut denser or thicker material with its help, primarily because the blade is quite thin and when cutting it bends and the cut turns out crooked. A knife with a 9 mm blade is the most common. With it you can cut paper, cardboard, thin leather, plastic and much more, even linoleum.

By the way, this knife is very widely used in construction. It’s just that it can be used for both household and construction purposes – as they say, “two birds with one stone.” Well, the largest office knife with a blade 18 mm wide is already exclusively a construction knife and has nothing to do with office work.

The next element that differs in different models is the latch. On small knives it is made entirely of plastic and has the appearance of a sliding element. When it is extended, the blade is fixed; when it is moved, the blade can be moved around the body. However, in good knives the lock is made in the form of a twist with a pressure plate. This type of fastener is more reliable, since the screw is made of steel and is more durable than a plastic element. If you are buying a tool not for one time, but for many years, choose a screw lock.

And finally, another element that is worth paying attention to when choosing a stationery knife is the tip of the body on the blade side.

Secrets of a stationery knife that will extend its service life many times over

In cheap models, the body is made entirely of plastic, while in expensive and good ones, a metal element is built into the tip of the body, inside which the blade moves.

This element creates additional rigidity for the blade when cutting hard materials, which prevents the blade from bending when applying significant force. For those types of stationery knives that are used in construction, this is very important, since they do not cut thin paper, but durable plastic, linoleum and similar materials.

We will not dwell on the features of the body shape. Let everyone choose for themselves here. But remember that very convenient ergonomic housings of stationery knives significantly increase the cost - several times. If you are willing to spend a lot of money for such convenience, go ahead, but if you just need a reliable tool, just take a model with an affordable price but taking into account the nuances described above.

How to choose a stationery knife? And then what to do with it?

A stationery knife is a baby that becomes a good helper at home or in the office. Most of the objects we use in life have an interesting history. But we rarely think about it. The stationery knife is no exception, so we simply could not remain silent about it.

In the form in which we are accustomed to seeing a stationery knife, it appeared not so long ago, approximately in the middle of the twentieth century. But his great-grandfathers existed much earlier, but had a different appearance. Previously, a stationery knife was used only for opening letters, this was treated as a ritual, so a letter opener was more of an accessory than household item. When

stationery knife

brought on a silver platter along with fresh letters (you already feel this luxury, right?), the knife was decorated precious stones, gold and silver. But times have changed, it is no longer necessary to boast about a knife, so the paper knife has changed. Now the stationery knife looks the way we are used to, but has more purposes and types. We'll tell you,how to choose a stationery knife and what to do with it then!

What to look for when choosing a stationery knife:

Housing material

The material from which the body of the stationery knife is made is plastic or metal. The first, of course, has a lower cost than metal. But both materials have pros and cons. The metal body of the knife will last much longer, because plastic has never been famous for its durability. But a plastic knife will be lighter. The metal body is also good because it firmly protects the blade and makes the knife safer. If you haven't heard stories about plastic sometimes breaking in a person's hands and the blade biting into the hand mercilessly, then you're in luck. But this applies only to low-quality plastic, where manufacturers save on material.

Blade width

The blade in stationery knives comes in different widths:

7mm

9 mm

18 mm

Different blade width suitable for different types works At this point, we’ll take a break and tell you in more detail. A stationery knife with a 7 mm blade is only suitable for paper. If you want to cut cardboard with such a knife, this idea is doomed to failure. In this case, either the blade will not withstand the load, or the cut will look as if you were tearing that unfortunate cardboard with your hands.

9 mm blade– universal, both in the office and for construction. This stationery knife perfectly cuts paper, cardboard of different densities, and copes with light loads in construction.

A stationery knife is a universal modern tool that has found wide application in repairs, construction work, and just in the office. But even such a common and seemingly simple tool has its own secrets that you must know.

A stationery knife is a common tool with which you can conveniently and with minimal effort cut paper, cardboard and even plastic. This tool will also come in handy during apartment renovations. Thus, a stationery knife will become a worthless salvation when it is necessary to adjust the wallpaper when gluing walls and ceilings, or to align the “tails” of already pasted wallpaper. Moreover, after using a stationery knife, there are no wavy cuts and irregularities left, as when using scissors.

Cavity in the handle of a knife in which a spare blade is stored

The body of a stationery knife is usually made of plastic or metal. High-quality tools can also be rubberized, which makes them more convenient to use.

But the main detail that you should pay attention to when buying is the blade. It must be made of durable steel, and there must be a device on the body of the tool that allows you to fix the extended blade or, conversely, hide it. The blade must be broken off as it becomes dull.

If the blade of a stationery knife runs out, do not rush to the store for a new one. Some models have a cavity in the knife handle in which spare blades are stored.

Why is there a gap on the back cover of a knife, or how to properly break off a dull blade

Sooner or later, the blade of a stationery knife becomes dull. To restore the functionality of the tool, it is necessary to break off the blade along the inclined mark on the surface of the blade. But not everyone knows how to do this conveniently and safely. This is where another secret of a stationery knife comes in handy - an inconspicuous gap on the back cover of the handle.

It is necessary to place the dull edge of the knife blade into the slot on the removed cover. The tool must be held in your hands in such a way that the blade faces up on the side where there are no dividing marks. After this, you need to bend the blade along the fracture line AWAY FROM YOURSELF. In this case, the dull fragment remains in the lid gap, and the tool again becomes suitable for full-fledged work.

It remains to be noted that the most seemingly familiar things have their secrets. Not everyone, even the most ardent sushi fans, realizes. And this is a very important secret!

Sharpened, sharp knives in the kitchen are not only a comfortable job for the housewife and a sign that there is a real owner in the house. Some readers will be surprised, but this is also security measure. It turns out that when cutting food, the housewife puts more force on a dull knife than on a sharp one, so there is a high risk that it will come off. This is why it is very important to sharpen on time. But this is not an easy, labor-intensive and delicate matter.

Leave the knives alone!

For some this will be a revelation, but there are knives whose blades cannot be sharpened, otherwise they will be spoiled forever! These include:

1. Knives with serrated blade, or serrators. Outwardly they resemble a saw. But they differ from carpentry tools in that the shape of their sharpening is asymmetrical relative to the blade. Serrators can be located along the entire length or on some segment (half-serrators). You can sharpen them, but this requires special equipment and skills that the home master does not possess. Conventional double-sided regrinding destroys them.

1. Knives with branded coating. For example, Zwilling J. A. Henckels produces TwinStar Plus knives. A unique composition is applied to their cutting part, thanks to which wear resistance increases many times over. And during the turning process, the protective coating is erased.

Edit or sharpen?

Before you get started, it's worth finding out what kind of maintenance your cutting edge needs.

At home you have two ways to make a knife sharp:

• If the knife is slightly dull, make edits.
• If the blade has not been serviced for a long time or is damaged, sharpening- remove excess metal from the sides of the cutting edge.

A worn knife with severe damage to the blade - chips, chips, bends - needs professional repair. But it is quite difficult to do it at home, and you will probably have to contact a workshop.

Stocking up on tools

To sharpen a knife yourself, you will need the following tools:

Knife sharpening angle

It is important to know what the knife will be used for - it depends on angle size:

• For soft products and materials (cheese, sausage, bread or leather, paper, linden wood), the angle should be minimal - 20–25°.
• For harder products and materials (meat, frozen fish, oak carving) - 30–45°.

Ways to sharpen a knife

Musat

First edit:

1. Musat is rested with his end on the table.
2. The blade is passed along it with medium pressure, maintaining an angle of 20–25° to the surface.

Second edit:

1. Musat is kept suspended.
2. Use a knife to “attack” the file at an angle of 45°.

To sharpen it is enough to do 4–5 movements in both directions. To remove metal particles from the surface of the musat, wipe it with a damp cloth.

On the stone

1. The sharpening stone is immersed in water for a while or simply wetted. Place it on a thin cloth or a sheet of paper so as not to scratch the countertop.
2. The knife is taken by the handle with one hand, and the other is placed on the blade.
3. Place it towards the stone at an angle of 20–25 degrees or greater (depending on the purpose of the knife).
4. Smoothly, evenly, with medium pressure, move the cutting edge forward along a semicircular path, as if cutting off an invisible film from the surface of the stone. The direction of movement must be perpendicular to the cutting edge. At the end of the bar they reach the tip of the knife. The movement is repeated for each side.
5. The blade is processed until a uniform burr appears along its entire length. You cannot sharpen only those parts where there is no burr - this will lead to premature wear.
6. After sharpening, grinding is carried out, for which stone is also used, but with minimal grain size. Actions and movements - as described above.
7. If the knife becomes dirty, wash it with water.
8. It takes 5–7 minutes to work on one side.
9. To simplify the task and not “fill up” the cutting edge, you can paint over it with a marker. After several cycles, evaluate the condition of the painted part: it should wear off evenly.

Sharpener

You can sharpen a knife at home using the machine. It is especially convenient if you use many knives with different angles in the kitchen. To restore sharpness, just turn on the device, insert the knife into the slot, and move it back and forth several times.

Make do with improvised means

It happens that you don’t have a special device at hand, but you still need to sharpen the knife, for example, on a hike or in the country. Here are some tips to help you get out of this situation.

1. Any stone can be sharpened, including brick or concrete. The movements are the same as with traditional manual processing. The stone needs to be slightly moistened.

1. By flipping a ceramic plate over, you can create a sharpening tool because ceramic is harder than metal. True, the process will take longer.

1. You can use the bottom of a ceramic mug in the same way.

1. If you don’t have ceramic dishes at home, take a glass glass and sharpen it on the edges.

1. Surprisingly, you can sharpen a knife even with cardboard, although you will have to put in more effort.

1. If you happen to have it at hand sandpaper, feel free to use it.

1. The option of sharpening a knife on a knife works well.

1. And the last method, it is more suitable for finishing the sharpness of the knife. This method can be used to polish a knife after any sharpening. Use a belt from genuine leather.

How to sharpen ceramic knives

Becoming increasingly popular Ceramic knives, which is quite understandable. According to manufacturers, their blades are second in hardness only to two materials - corundum and diamond. Opinions are divided regarding the possibility of sharpening them. Some experts claim that they are not dull, so there is no need and cannot be sharpened. Others argue that ceramics also wear out.

Typically, ceramic knives are provided with a guarantee, and they are sharpened completely free of charge in branded workshops. But this can also be done at home, for which special grinders or sharpeners are used.

You can also use diamond-coated wheels or electrocorundum (80 µm for roughing and 40 µm for finishing). The blade is processed at low engine speeds, with the lowest wheel runout, 2-3 cycles for each side. The tool is moved traditionally from the handle to the tip. It is important to pay attention to the fact that the cutting edge in ceramic models has a slightly convex shape.

Every master should know that number of sharpenings ceramic knife limited.

How to check the sharpness of a knife?

In no case Do not check the sharpness of the cutting surface with your finger. If you move carelessly, a cut forms on the skin, into which metal particles get trapped. Such a wound takes a long time to heal. The most famous way to check is cut paper by weight holding the sheet by the corner. The knife should pass easily, without tears.

The sharp blade does not produce glare along the length. Their presence indicates that there are still dull areas on the blade and you will have to work a little more.

It is important to carry out maintenance on time. If this is not done, the blade quickly becomes unusable and you have to buy a new knife, which is not cheap. If you are unable to cope with the task yourself or have doubts about your own abilities, it is better to entrust this matter to a specialist.

We also found great video on the topic of knife sharpening, it perfectly complements our article:

It is simply impossible to describe all the nuances of how to properly sharpen knives in one article, but this is not always necessary. Especially if an ordinary kitchen knife needs sharpening or you are just a beginner who needs to start somewhere.

• In fact, sharpening a kitchen knife to a sharp point at home can be done easily and quickly. But the difficulty is that this must be done in such a way that the sharpness of the blade is preserved for a long time, and at the same time too much steel is not removed from the blade.

In this material we will try to simply and clearly tell you how to properly sharpen a knife with a whetstone. After all, this method is not only basic and accessible to everyone, but also the most effective. Except step by step instructions on sharpening and finishing, here you will find a selection of training videos and an overview of alternative methods - from sharpening systems to the bottom of a ceramic plate.

A little about choosing stones

Sharpening stones come in the following types:

• Ceramic;
• Diamond;
• Natural;
• Japanese water stones.

If you wish, once you gain experience, you can buy some solid and expensive diamond stones or Japanese water stones. However, it is better to start with ordinary ceramic bars (such as “Boats”), which are sold in every household goods store. They are wear-resistant, durable and affordable. The only drawback is their uneven abrasion.

Here are tips to help you find the right assistant:

• What size should the block be? Ideally, it is 1.5-2 times longer or at least not shorter than the knife blade. The width and shape of the bar is not important.
• When purchasing a block, make sure it is flat and free of chips.
• To begin with, you can buy one universal grindstone medium hard. But if you wish, buy one block with two sides of different grain sizes or two stones with a large and half the grain size. In the future, a couple more stones may be added to your collection.
• It's best to try to get a couple of Soviet-made donkeys, say, at flea markets or from your grandfather. Bars marked “Made in the USSR” have uniform-sized grains and high-quality binding material.

To bring your knife to razor sharpness, in addition to sharpening stones, you can also buy GOI abrasive paste, which we will also talk about working with.

7-step instructions for sharpening and finishing a kitchen knife

So, in sharpening a knife, one goal is to remove enough metal from the blade so that the cutting edge becomes sharp again. You need to start work with a coarse-grained abrasive and finish with a fine-grained one.

It is important to remember the following principles of sharpening knives:

• The most important thing is to choose the optimal sharpening angle and maintain it along the entire cutting edge while sliding along the block.
• Movements should be smooth, without pressure.
• All bars must be moistened with water, or better yet, with a soap solution: before sharpening (so that the blade glides better and metal dust does not clog the pores), during the process (to remove the resulting suspension) and at the end, to clean the bar.

And one more important tip - the first time it’s better to practice on a knife that you don’t mind ruining. Especially if your main knife is too good and expensive. Well, let's start practicing.

Step 1. Rinse the stone with water, and then run over it, say, with a sponge with a drop of dishwashing liquid.

Step 2. Next, sit down at the table and place the stone on a wooden board, for example, a cutting board. You can place a towel under the stone. For some it is more convenient to place the block perpendicular to themselves, and for others at an angle of approximately 45 degrees. Over time, you will understand how it is more convenient for you to work.

Step 3. Now you need to decide on the sharpening angle and fix the position of the knife. What should the angle be? The general principle is that the smaller it is, the sharper the blade, and the larger it is, the longer the blade retains its sharpness.

• Regular kitchen knives are sharpened to an angle of 40-45 degrees. If you are sharpening a fillet knife (designed for slicing thin pieces of fish, poultry and meat), then you should sharpen it sharper - at an angle of 30-40 degrees. The selected value must be divided by 2, and then we will get the angle that should be between the blade and the surface of the block. That is, to sharpen a blade at 45 degrees, you need to sharpen each side at 22.5 degrees to the sharpening surface.

A simple technique shown in the photo below will help you fix the knife at an angle of 22.5 degrees.

• Remember, you should try to stick to the chosen angle throughout the entire work.

Step 4. Place the knife across the block so that the upper edge of the handle is above the lower edge of the stone. Holding the handle with one hand and the blade with the other, we begin to slide along the block away from ourselves along the trajectory shown in the picture below.

Watch a short and clear video:

• The point is that the cutting edge sliding along the stone should always be perpendicular to the direction of movement.
• At the bend of the blade, the knife handle needs to be slightly raised to maintain the selected angle.
• Remember also that you can’t put pressure on the blade, but you shouldn’t give it any slack either.

Thus, you need to pass the blade along the stone about 40-50 times, namely until a “burr” (burr, microsaw) appears along the entire length of the cutting edge. Its appearance will tell you that the excess metal has worn out and there is no point in grinding further. Then you need to turn the blade over and repeat the same steps. Clearly in the video:

• A burr is a small roughness that is difficult to see, but can be felt by carefully running your finger along the edge of the blade (but not along the edge, so as not to cut yourself).

During operation, a suspension will appear on the blade - metal dust, which must be periodically washed off with water.

Step 5. So, the burrs have appeared, now we proceed to finishing. To do this, we repeat the same manipulations on a stone with half the grain size. An alternative finishing method is using musat.

• Musat is a steel rod of oval or round cross-section with longitudinal notches. It is only suitable for editing and maintaining sharpness, but not for sharpening a knife. It is recommended to edit the knife with musat every time before and after work.

How to sharpen a kitchen knife with musat can be seen in the following video master class from the respected knifemaker Gennady Prokopenkov, who, by the way, specializes in making kitchen knives.

Step 6. If desired, you can bring your knife to a razor sharpness. To do this, take any leather or leather belt and treat it abrasive paste GOI, Dialux or any other, and then do all the same actions, but only in the direction from the cutting edge.

Step 7. Finally, we check the quality of sharpening. This is done very simply. It is enough to cut a tomato or cut paper. If you wanted to achieve razor sharpness, then you should try to shave the hair on your arm. The sharpest knives can even cut hair, as shown in the photo below, but in the kitchen such sharpness is not required for the most ordinary knife.

Alternative sharpening methods

If your kitchen knife is a simple and inexpensive “hard worker” and/or you just don’t want to delve into the “knife culture”, then we recommend using an electric sharpener, a roller knife or a sharpening system for sharpening at home. What are their pros and cons?

• An electric sharpener sharpens knives perfectly and quickly, but even the highest quality models remove too much material from the blades, thereby shortening their service life. Another disadvantage of an electric sharpener is that a good device costs more than $200.
• A roller knife is an inexpensive and easy-to-use option. With its help, you can quickly sharpen a kitchen knife, but, unfortunately, the sharpness of the blade will not last long and the knife will deteriorate over time. The most trusted tool among roller scissors is the one from Fiskaris (pictured). Do not confuse a roller blade with a V-shaped blade. The latter is an option for the most frugal.

• Sharpening systems are good because they allow you to more accurately set and maintain an angle. There are different types of such sharpeners - with blade fixation (manufacturers DMT and Lanski) and with fixation of the stones themselves at a certain angle (Spyderco Triangle Sharpmaker). Separately, we can highlight a sharpening system in which you can select the desired angle and control the position of the knife - this is the Edge Pro Apex Knife Sharpening System. Each system has its own pros and cons. For example, on sharpeners with a fixed blade it is inconvenient to sharpen wide chef knives, but on a triangle from Spyderco the knives are straightened rather than sharpened, and you can only choose an angle of 30 or 40 degrees. However, for kitchen knives these are the angles that are needed, and using a triangle is very simple. A detailed review and operating instructions for the Spyderco sharpener can be seen in the following video.

What are the disadvantages of Apex Edge Pro? Perhaps this is just a high price - $245. However, to sharpen kitchen knives, you can buy a Chinese copy of this sharpener (for example, on Aliexpress).

There is one more tricky way sharpen a knife at home - using a rough mark on the bottom of a ceramic mug or plate. The principle of operation is still the same - maintaining the angle, smooth movements, maintaining the cutting edge (cutting edge) perpendicular to the direction.

All people who have experienced cutting food with a dull knife understand that kitchen work becomes a difficult and dangerous task. Because of this, the cooking speed decreases, but with a well-sharpened tool such problems will never arise.

The danger when cutting food is that a knife with a dull blade can spring back and cut your finger. It is for this reason that it is very important to maintain the blade in good condition by regularly sharpening your kitchen blade. This article is devoted to how to sharpen knives correctly.

Sharpening rules

One of the most popular sharpening options is a whetstone. The accessory can be either fine-grained or coarse-grained. At home, the blade is processed until a burr is formed (a narrow strip of the blade), then a fine-grained stone is used and brought to perfection.

How to sharpen a knife at home using a whetstone:

After repeated repeated movements, the kitchen knife will be sharpened, but after this you should begin to grind the blade. This stage of work is intended for:

• perfect blade smoothness;
• imparting durability to sharpening by eliminating burrs.

For these purposes, the same sharpening stone is used, but with a finer grain.

Types of knives

Throughout the history of mankind, it has been invented a large number of types of blades, among them there are also very specific ones. For each type, a manufacturing technology for a specific steel has been developed; the most popular material is considered to be 45-60 HRC. The angle of the knife during processing also depends on the choice of steel.

Important! The most popular types of knives are hunting and kitchen.

Kitchen

Not a single housewife can do without it, so such a tool is in every kitchen. It performs the functions of cutting bread, vegetables, meat and many other products, which is why it is important to know how to properly sharpen kitchen knives. But kitchen blades have many purposes, for example:

But many do not use highly specialized models, but work mainly with several types:

1. Knife saw. The blade is made of serrated teeth. This allows you to cut bread and rolls even into the smallest pieces. Then the product will not crumble. But sharpening a kitchen model with serrations is not easy to do.
2. Chef knife. Used for cutting vegetable and meat products. Its length is 20 cm.
3. Paring knife. Typically its length varies from 5 to 10 cm.

There are mainly 2 materials used for kitchen knives: ceramics and steel.

Important! The most best models made of stainless steel with a high percentage of carbon. Their blade grinds down more slowly, does not oxidize, and can be used to cut even the hardest products.

The ceramic blade is quite fragile, but such knives can cut anything, while sharpening is less susceptible to loss of sharpness. You can also sharpen a ceramic blade at home, but you need a special diamond wheel.

For hunting

During a hunt, there are different situations, sometimes a firearm misfires, and at the most necessary moment, which is even life-threatening, only a well-sharpened hunting dagger can save you. For this reason, excessively increased requirements are placed on them:

1. The blade should not only be beautiful, but also practical.
2. A prerequisite is a wooden handle.
3. When cutting up prey, problems may arise, so the guard should be kept to a minimum.
4. When striking an animal with a knife, the metal may crack. Therefore, for hunting purposes, only those daggers that are made of Damascus steel are bought.
5. According to the standard, daggers have a length from 10 cm to 17 cm. The width is at least 3 cm. The butt must be 4 mm thick. Steel strength is at least 58 HRC.

To easily remove the skin from a trophy, you should use those types whose butt is equipped with a hook.

Other types

But, besides daggers and kitchen knives, there are many options that are used in a specialized area:

Important! Not long ago, models for survivalists began to be produced. The blade is similar to a multitool, but is equipped with more necessary elements, for example: a lighter and a compass.

Methods for checking the blade tip

Blade sharpness is the most basic requirement for any type. The tool must be safe and reliable for a wide variety of jobs. There are several methods for checking whether a blade has been sharpened well.

On paper

Take a sharpened tool and an A4 paper sheet. The process is this: you should cut the paper, and if at the same time the blade begins to move to the side, then the sharpening is done at a low level, and if the cut is even, then the blade is quite sharp.

On a tomato

In addition to kitchen options, you can also test all types of blades. The meaning of the test is this: take a fresh tomato and cut a slice. If the blade moves to the side, it means that the sharpening was poorly done, but if it is smooth and without difficulty, then the work was done at the highest level.

Testing on hand hair

The knife is drawn against the direction of hair growth without touching the skin. In this case, the blade should cut the hairs.

What affects the reduction in blade sharpness?

After a certain time, any knife, even the most expensive one, can become dull. Expensive models differ from budget ones in that they are slower to reduce the sharpness of the blade.

There are a number of reasons for this:

1. The most common problem is the edge of the blade bending to the side. This is affected by excessive load on the blade during the cutting process.
2. The knife was sharpened at an inappropriate angle.
3. Do not strike metal objects, otherwise the cutting edge may become dull.
4. Sometimes fruits and vegetables contain grains of sand and other abrasive elements, which dull the cutting part.

Important! During the washing process hot water there is an increased decrease in the sharpness of the cutting part. This happens due to the fact that the edge at this moment is exposed to the influence of aggressive salts.

Methods for sharpening blades

The most important task is not the choice of knife itself, but correct selection sharpening device. The consumer is lost amidst the variety of sharpening options. In this case, it is necessary to understand this situation in detail, and in order to sharpen the knife, you should choose the best option.

Musat

The device is equipped with a plastic handle. The tool itself looks like a simple file. If you use musat, you can bypass the difficulty of sharpening using a whetstone. The device does an excellent job of sharpening the cutting part. As a rule, kitchen knives are used more often than other types, which is why the grinder is intended for these models. But the sharpening tool cannot cope with the work of those blades that have become completely dull. In this case, only a sharpener will help.

Sharpening the blade with musat manually:

1. The kitchen knife to be processed is taken by the handle, then placed on the surface with emphasis on the tip, while the knife itself must be in a vertical position.
2. The sharpening angle is 25 degrees.
3. The blade should move in an arc, starting from the handle and ending with the edge.
4. Then the second side of the knife is processed according to the same principle.
5. Don't press too hard while working.

Important! Blunt tools cannot be sharpened by this device, so you should not try. In this case, other sharpening means are used.

Grindstone

This method is one of the most common. The sharpening stone will bring the knife blade to normal condition. Using a variety of stones, you can eliminate the most complex defects, for example: straightening nicks and grinding. This hand sharpener has been used since ancient times and does not pale in comparison to modern devices.

Processing principle:

This work can be done without a block using sandpaper.

Sharpening machine

Sharpening knives can also be done on a sharpening machine, which is more convenient and better than anyone else. manual methods. But to work with the device you will need at least minimal experience. If these skills are absent, then in the process of work you can heat up the cutting part in a few seconds and ruin the knife. It will become unsuitable for further use.

The device is not equipped with special clamps for knives, so the blade angle is set independently. Equipped with a sharpening wheel, this machine will give your blade a perfect edge in no time. It can sharpen all types of knives.

Electric emery

This is an electric machine that can also sharpen a variety of knives. Has several types of circles:

Each type is intended for specific purposes. To work with this professional device, you will need high qualifications and extensive experience. If you don’t have the skills, then you shouldn’t take on the job, otherwise it is likely that the tool being processed will become unusable.

Reading time: 7 minutes. Views 179 Published 07/23/2019

Such interesting thing as a stationery knife, by historical standards, appeared not so long ago. This is a rather practical and useful tool that many people love. But this did not happen right away. Essentially, a small, handy tool that you can keep in your pocket can perform a variety of small tasks. It finds its purpose in quite wide areas.

Stationery knife RG-331.

It is not for nothing that it is called universal; it is really suitable from construction to simple manipulations of an office worker. And in some situations, it simply becomes an indispensable assistant. The tool is quite simple, but like any thing, it has little secrets. You need to be able to use it correctly, and the result of the work will exceed all your expectations.

A little history

In the old days, when there was no Internet yet, and people sent letters by mail to paper version. A stationery knife was invented for the purpose of unpacking envelopes. He was very sharp and got the job done. But the problem was that when it got dull, there was no way to give it the same edge. First, a replacement blade was invented. This was already progress, it became dull - replaced it.

But a little later than the mid-20th century (the exact date is unknown), a Japanese inventor came up with a breaking blade. There is no need to change it entirely; the tip breaks off, and you again have a fully functional stationery knife in your hands. This invention was put into mass production and they were right: a stationery knife for paper of this type was snapped up like “hot cakes.” Later it became clear that this design and simplicity of the product can be used not only for working with paper, but also in many industries.

Kinds

Time passed, and new and more thoughtful variations of the stationery knife appeared. They began to receive an increasingly wider range of uses. You can easily find which option suits your needs. Today they are produced in various forms. The handle of such knives comes in three types:

1. Plastic, the most common type of handles. But they have a small disadvantage. With prolonged use, plastic tends to wear out, and a small “play” appears, which will interfere with operation.

Stationery knife made of plastic.

2. The knife is metal, it is already a reinforced structure, which, when proper care will last for many years. They are used for construction purposes; they can cut thicker surfaces than paper.

Metal stationery knife.

3. Wooden, rather rare types of handles, but they also have their uses. Fits quite well into the expensive interior of the executive's office. Or, if you work with electricity, it is also better to choose a wooden handle, in this case safety comes first.

Wooden stationery knife.

It is clear that the knives themselves exist, of different sizes and blades, for each variety. They are also sold wider or narrower. The thickness (butt) of the blades can also be of different sizes, so make no mistake when purchasing. Recently, very miniature products have become popular, and they also manage to build a pencil sharpener into them.

Advantages of a stationery knife

Undoubtedly, the main advantage of such a tool is that it does not need to be sharpened. The knife is used in completely different areas household. It is difficult, for example, to trim polystyrene foam or a piece of wallpaper that has come out with simple scissors. It is quite often used in needlework.

It’s easier to say that by purchasing one knife, you will save a dozen other cutting devices various surfaces. The ability to fix the blade at different lengths can also be considered an advantage of this design. There are two types of fixing elements: latch and screw.

If during operation you accidentally hit the fixing element, the blade will simply move freely and fall out. Therefore, more often people choose the screw fastening method; it is more difficult to move it from its place during cutting.

As has already been said many times, the use of such a tool finds itself in various areas. They can be found in an office worker's set of pens and pencils. People who are keen on handicrafts also quite often resort to its help to cut paper, cardboard or other material. It is used even for kitchen work; it is quite easy to cut polyethylene or correct the shape of a culinary product.

And probably a fairly broad area is construction. For such purposes, many variations and modifications of construction knives are made. They are much larger in size. For example, a stationery knife 18 mm. With screw lock, can easily handle drywall, small wood products, wallpaper, etc.

A stationery knife in action.

How to properly break off the blade of a stationery knife?

It would seem that what could be difficult here? But not everything is as simple as it seems at first glance. The need to break off the blade appears as it becomes dull. Some models provide a small cavity in the handle for a spare blade. Look at it carefully, maybe you didn’t know that there was a spare blade there.

The blade should be broken off, according to the markings on it, it looks like thin stripes at an angle. It is along them that the blade needs to be broken. This must be done using the back cover on the knife. It can be removed with little effort and has a slot in it. After removing the cover, you need to place the dull part of the blade into the hole in it. At this moment, you need to hold the blade down with the dividing marks, then press the lid with a slight force from yourself, having first put it on the blade.

There will be a click and the piece will remain in the slot in the handle cover. And the knife becomes again suitable for further work. Do not scatter the debris anywhere, throw it in the trash can, otherwise someone may inadvertently get hurt by it.

How to choose a good stationery knife?

As with many products, you first need to decide for yourself what purpose you will use it for. Absolutely, also with a utility knife. As already mentioned, there are many types, but you need to choose one. Special attention must be turned to its blade. Let's try to consider different variants:

• blade width of 7 mm is suitable only for office work with paper or for sharpening a pencil;
• a more versatile and average option is a knife with a 9mm blade;
• In construction and larger-scale work, an option with a wide 18 mm blade is suitable.

Stationery knives of different types.

Ultimately, it's better to pick it up at the store counter and feel how it fits in your hand. If there is a feeling of comfort, then this instrument is yours. Try to make a cut on paper with it, make sure it is smooth and without any snags. It is recommended to purchase a stainless steel blade, this is the key to long-lasting sharpness. Today they sell entire sets of stationery knives complete with pens and pencils. But this option is more like a gift.

Secrets of a stationery knife that will extend its service life many times over

Knives of this type have one small, but quite important feature. Pay attention to the tip of the product, even if it is made of plastic, this still doesn’t say much. It happens that a metal plate is inserted inside plastic cases. It is a guide for the blade, and it seems to move along this part.

At first glance, you may not notice it, but believe me, it’s quite important element the entire structure. Thanks to these “runners,” additional rigidity of the knife is created and prevents the blade from bending or moving to the side. For construction knives, this element is very important. When cutting linoleum or drywall, large deviations are unacceptable. Accuracy is important here.

Blades of various types for stationery knives.

By itself, such a knife can help out in many situations, but do not forget about the rules for working with piercing and cutting objects. These rules are written in blood. But there is nothing to be afraid of if you follow them.

Firstly, do not remove the end of the blade that is too long; there is a possibility that it will break and a broken piece could injure your hand. secondly, do not cut with it on the fly, lay the part on a flat surface and work for your own pleasure. Third and final rule, remove the dull part as described above. And finally, exercise basic caution when working with it.