Chinese cuisine 中國菜

One of the techniques for keeping your knife sharp.
Before sharpening the knife, you should remove the oil on the knife and the whetstone. Generally, wash the knife with alkaline water before sharpening the knife to prevent slippage and accidents.
When sharpening a knife, hold the handle of the knife tightly with your right hand, hold the knife surface with your left hand, with the back of the knife facing in and the edge of the knife facing outward.
Add water to the knife stone and rub it back and forth. The knife surface must be kept stable. The front and back sides of the knife and the front, middle and rear of the knife must be ground evenly.
And grind out the front and rear ends of the knife stone, otherwise the surface of the knife stone will be uneven, which will affect the quality of the knife and the curling edge. New knives should be ground roughly first and then finely.

保持刀鋒利技術之一。
磨刀前應先除凈刀和磨石上的油污，一般是先用堿水洗滌後再磨刀，以防滑動而發生事故。
磨刀時右手握緊刀柄，左手按住刀面，刀背向里，刀口朝外，
在刀石上加水往返摩擦，刀面必須保持平穩，刀的正反二面及前、中、後部均要磨得均勻，
並磨出刀石的前後兩端，否則使刀石產生表面凸凹不平，影響刀的質量及卷口。新刀應先粗磨，再細磨。