Kitchen knives, meat hatchets

In my case, now only professional sharpening will help (I doubt that I will find it in our town) or can I do something else on my own?

Natasha, you don't want to try to find it all the same in your town. In a small town, I think it's easier to find a good master. I would start asking hairdressers and manicure-pedicure masters. If there is a master who sharpens their tool well, then he will definitely sharpen the knives well.

Or look at the sharpeners if you want to do it yourself. They are different, varied.

I have to deal with knives myself. There is a stone, Japanese, but it is very difficult for me to maintain the correct angle, pressure on the blade and understand whether I am doing it right or not.

Just in case, I'll throw a video of how Kramer shows how to sharpen knives with a stone (in English)

[Svetlenki]

Svetlenki, Sveta, yes, I'll look for a master first. I myself am afraid to sharpen something ...

not like Tsai Dao, what do you think?

Well, outwardly, it is really very similar. Much more than mine. And look - all the characteristics are there: both weight and dimensions. So compare with the Chinese. And there is no doubt about the severity of the quiz.

Related topics:

My experience in choosing knives

Good afternoon, tell me, maybe someone has arcos and victorinox knives, you need a station wagon, at a price twice the difference ((is it worth overpaying? Thanks for earlier.

Since Asian knives have always been distinguished by their sharp edge, I decided to increase the collection of my knife with another electric one, Chinese. I took a bite on the video - watch from 3 minutes. 28 sec.





The angle for sharpening Asian knives has been verified, even a touchstone is glued on for final finishing; sharpening of scissors is possible. But until I get the final verdict, because I used little - well, I have sharp knives.

I'll put this video here, otherwise it will be lost again. It shows how the Japanese make handmade noodles, at the end of the video they cut the dough with a knife similar to a meat hatchet, but this is a special knife for the dough.
I also make noodles with my hands, so I fell for this wonderful tool!