In the newly bought kitchen knives are generally not "open", should be first in the coarse grinding stone grinding out the knife, and then in the fine grinding stone grinding to sharp; with dull kitchen knives, if first put in a concentration of 10% salt water soak for a few moments, and then grinding, while grinding side dripping with salt water, so that the knife grinding both fast, and grinding sharp; kitchen knives with dull, try not to be on the edge of the cylinder or the bottom of the bowl on the grinding and scraping, so as not to damage the blade; knife after use, to insert in the knife frame, do not throw, to avoid touching damage to the edge; knife to be often sharpened, sharpening to do the same number of times positive and negative. Grind both ends with the middle; knives are generally placed in a ventilated, dry place, away from water and gas, etc.