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To edit the blade by the express method, cooks use musats – devices in the form of rods with an abrasive coating. Unlike other sharpening tools, a knife sharpener does not remove large chips from the cutting edge, but only levels and polishes it.

This is especially true for high-quality knives that can keep sharpening for a long time. In this case, the sharpening tool will help extend the life of the blade by maintaining its sharpness at the proper level. With this rod, you can edit the blade often without fear of premature abrasion.


In the past, craftsmen corrected the cutting edges of knives, turning them against each other or on ceramic plates. Today, professional chefs smoothen the cutting edge of a knife after intensive use with the help of musat. This tool is a rod with a metal or ceramic abrasive surface.

The product has magnetic properties, so犀利士
the metal chips formed during dressing do not scatter to the sides, but “stick” to the rod. After all the manipulations, it is simply brushed off with a damp cloth.

Before using musat, you need to make sure that the degree of the graininess of the surface corresponds to the type of knife blade – the material of manufacture and its abrasiveness. Otherwise, sharpening may not be effective.

There are musats with an almost smooth, most gentle, surface – for editing. Musats with hard abrasive particles (ceramics, for example) can not only straighten but also sharpen the cutting edge. Combined models are also presented in stores – with several faces of varying degrees of roughness.

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Since Knives

Since knives with a relatively “soft” blade – made of stainless steel or medium carbon steel, can be sharpened with musat, you should pay attention to the hardness index. It should be no higher than 56-57 HRC. Harder blades are usually dressed and sharpened with Waterstones or diamond sharpeners.

Musat is only suitable for smooth, straight cutting edges. Do not try to straighten a blade with a serrated or wavy edge. When choosing a tool, also pay attention to its size. The length of the musat should be about 1.5 times longer than the knife blade, or at least the same size. Otherwise, the editing of the knife will be performed poorly.

Do not confuse musat with knife sharpeners – the latter has a hard abrasive (diamond, for example) and rip-off pieces of metal from the blade. Such devices are used when it is necessary to sharpen a dull blade. If used too often, they grind the cutting edge to zero. For the same reason, it is important to take care of highly professional knives – do not cut frost or bones with them. So cracks on the cutting edge may appear,


When using this technique, the chef holds the knife in the air. Skill is required to implement this method, so it is practiced by experienced chefs. The technique resembles the very sharpening when two knives rub against each other. Musat appears only in the role of one of the blades. Here’s how to sharpen the musat “on yourself”:

  • Take the knife in your working hand, in the other – musat.
  • Set the base of the knife on the upper part of the musat with the cutting edge facing you at the desired angle for sharpening (set by the manufacturer initially).
  • With an accurate, confident movement under pressure, draw the knife blade down along the musat (advancing the cutting edge to the tip). It is important to maintain the specified sharpening angle.
  • Make a similar action in the opposite direction (from the bottom of the musat up).
  • Repeat the action 3-5 times until the cutting edge is aligned.

If the blade has not been sharpened for a long time, repeat the procedure for as long as necessary until an optimal result is achieved. You can check this by cutting a sheet of paper on weight. If this can be done easily, then the cutting edge is in order.


More calm and safe, suitable for amateur cooks, is considered to be the technique “from oneself”. However, it is also liked by professionals who appreciate its simplicity and sedateness. Here’s how to use a knife sharpener in this case:

  • Take the knife in your working hand, in the other – musat.
  • Rest the tip of the musat against a board or work surface and tilt it slightly to the side. 
  • Lean the blade to the base of the musat at the desired sharpening angle with the cutting edge down, parallel to the tabletop.
  • Swipe the edge of the blade over the entire surface, moving towards the tip of the musat.
  • Tilt the rod to the other side and repeat the action to dress the already opposite side of the cutting edge.

The number of repetitions of dressing cycles depends on the abrasiveness of the musat. And the degree of pressure with the knife on the rod. The more the cutting edge is bent, the more force will have to be applied and the more cycles will be required.

Whichever method of sharpening you choose with musat, you can not be afraid of damaging the blade. Because musat does not remove a large layer of metal shavings. This is especially true if you are just learning how to straighten blades. Choose a quality tool according to the characteristics of the knife and clean the blade regularly. This will help extend the sharpness of the knife.

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