Good day to all!
Musat! How much of this word
the chef will buy for himself ...
I will not invent a bicycle, but I will simply quote excerpts from the materials of the Free Internet:
Word of Musata
Used to straighten the knife.
Real musat is a metal plate withnotches. Or a metal rod with longitudinal grooves. In addition, many prefer to use solid, smooth steel bar as musat.
Musatom, probably because of a similar externaltype, also called ceramic (or metal with a diamond-coated) rod, usually with a handle. Ceramic musat can not only fix the knife, but (within certain limits) to undermine it. Ceramic rods come in different grains. By and large, kitchen knives can be edited on a ceramic stone with a stand, but for the S-shaped or concave cutting edge, in addition to the “musat”, it is difficult to adapt something.
The difference in the work of steel and ceramic musat is obvious - roughly speaking, ceramic (or diamond) stone removes metal, and steel musat - smoothes and straightens.
It so happens that until recentlythere was no musata in the house. The knives were ruled haphazardly, with the help of an ordinary bar from a hardware store, and their cutting edge was in a far from ideal condition. Yes, and sit me for editing-sharpening the kitchenette was not an easy task.
Then I stumbled upon the information about the "magical"properties of musat and decided to purchase it. Offline (at least in our province), these things are rare, and therefore are expensive. Usually they are in a set with two or three knives, and the cost of a set is 2-3 thousand - do I need it? That is, of course, it can and should be, but if you think well, then you don’t need it yet - there are enough cutting tools in the kitchen (two small fillets, one meat grinder and a more versatile fillet).
In general, I ordered two musatas: steel and ceramic.
Steel priced at $ 5.25
Overall length - 377 mm
The length of the working part - 253 mm
The diameter of the working part - 11.5 mm
Weight - 262 g
Ceramic priced at $ 9.96
Overall length - 315 mm
The length of the working part - 200 mm
Diameter of working part - 14 mm
Weight - 144 g
Below are a couple of pictures from the site (www.messermeister.ru/articles/-/85/), explaining the principles of how to use a musat:
when you click on a small picture show cartoon
Since the steel came a week earlier, all the kitchen knives, as well as some folding knives, were trimmed on it. And I have to tell you: “It really works!”
You sit in the evening in the kitchen in front of the TV orwith a laptop, and in between times 3-5 times a “wig-whack” with a knife, took a piece of paper, cut it, okay! This is if you do not run the state of the blade. If you run, you will have to work a little longer, but no tension - you even get pleasure. And before your eyes the kitchen tool is transformed for the better. Truly a "magic" item!
And most importantly - the wife is happy! (thus, I partially justified my spending on "incomprehensible" knife hobbies)
Ceramic musat has two different surfacesdegree of "roughness". One of them with obvious notches, allows you to remove a layer of metal and provide a sharpening of the cutting edge. The other is smooth, designed for dressing and polishing.
Ceramic musat, providing at least the sameFeatures, refers to the knife more tender than steel. This means that if a knife blade is carelessly striking the surface of a musat, the likelihood of chipping or hitting will be less. Knives made of mild steel is more reasonable to rule ceramics.
I'm still quite satisfied with steel, especiallyfor the price for the kitchen - perfect! Ceramic probably will go to the reserve or as a gift: I have a normal sharpener, and for serrated blades the diameter of the grinding pin will be too large.
According to my observations, if the steel of the knife is superfluouswhen it is soft, it is necessary to move the knife forward when straightening, not with a cutting edge, but with a butt. In this way, we protect ourselves against damage to the blade of the knife by the musat, and the shafts, however, will be straightened. And of course, select the pressure value individually.
I wanted to write at the end that editing is a musatis a gentle method of giving the knife the same sharpness, and cheap sharpeners hellishly spoil and devour the cutting edge, killing the knife, causing it to suffer and agonize, trying in vain silent attempts to dissuade the owner from continuing executions, but I won’t ... fight back - a thankless job.
Something like that ... Thank you.