Ceramic knives. Ceramic knives: their characteristics and properties Manufacturing of ceramic knives

Ceramic knives

Today Ceramic knives are becoming more and more popular and people are turning to reviews (reviews) to make a choice, to understand pros and cons of ceramic knives.

I tried to find answers to the most frequently asked questions that will help you solve one of the most important questions: do I need this in the kitchen or not?

Pros and cons of ceramic knives and other frequently asked questions

1. What are ceramic knives made of?

For the production of knives, zirconium dioxide is used, which is represented by colorless crystals. These mineral crystals are also used to make cubic zirkonia - stones that imitate diamonds. In industry, zirconium dioxide is used for the production of glass, ceramics, enamels, and in dental practice for the manufacture of dental crowns. First, the minerals are pressed, then hardened for a very long time in special furnaces.

2. What are the advantages of ceramic knives?

• They have an ultra sharp ceramic blade, the blade of a ceramic knife feels like a razor blade.
• Ceramic does not rust. Since ceramic knives do not rust, they have a number of uses that are different from metal knives. For example, divers use them to work underwater.
• Naturally, such knives do not smell of iron. And all kinds of other smells do not stick to them.
• For example, if you cut a fish and leave an unwashed knife until the morning, and in the morning just rinse it with water, then the smell will not remain.
• Using ceramic knives, your products will never darken or change taste. This phenomenon is called chemical neutrality. For example, you cut an apple, but it does not darken. Therefore, such knives are preferable to use for cooking for children.
• Ultra light. Such knives will never load your hand, even with a large and long amount of work. Plus, the colorful handles of such knives are ergonomically comfortable.
• And the knives themselves are beautiful and spectacular, the base of the knife can be white or black and even have a special pattern.

The black blade is made from black zirconium oxide and offers increased durability. This type of knife goes through an additional firing process that creates very strong bonds between the molecules. The white ceramic blade is also made from zirconium oxide, but does not go through this expensive firing process.

3. Do ceramic knives need to be sharpened?

Yes, such knives also require sharpening, but at least for the first five years you will not have to worry about this.

4. How to sharpen such knives?

For sharpening use specialized sharpening tools.

5. What are the disadvantages of ceramic knives

• Very fragile. The brittleness can be compared with glass. The enemy for such a knife will be tiles on the floor, if you often drop everything on the floor, then such a knife will not serve you for a long time.
• These knives are not suitable for glass cutting boards.
• It is better to store such knives separately from other cutlery or avoid contact with metal objects, as the blade may begin to crumble.
• Not recommended for washing in dishwashers.
• Ceramic knives are not used for cutting hard, large or frozen foods. For example, you should not cut watermelon, pumpkin or melon with such a knife, chop nuts, chop bones or anything in a big way.

What conclusion can be drawn: a ceramic knife is not universal. Suitable for cutting fruits, herbs, vegetables (the pieces are thin and neat), soft fish and meat fillets, bread (even the freshest bread does not crumble when cut).

And in this video you can see Kenji ceramic knives in action (cutting vegetables, fruits, meat, fish)

6. Which countries produce ceramic knives

The main suppliers are Japan and China, Switzerland and Germany are currently involved in the production.

And this is a list of companies that, according to Internet users, scored the most positive reviews Mayer & Boch, Welen , Kyocera Winner , Kenji, Vinzer, Gipfel. And those that break: Samura (reviews 50/50) , Kitezh, Chinoda .

Choosing the best ceramic knife We study the advantages and disadvantages of ceramics and learn how to properly care for it.

Recently, ceramic-coated cookware has been gaining popularity. This material is not by chance a success in the kitchen. It is not only environmentally friendly, but also reliable and durable. In addition to dishes, ceramic knives are also in high demand. A ceramic knife is made using a special technology that allows you to create a fairly sharp blade that does not require sharpening for a long time.

Advantages and disadvantages

Ceramic knives were first made in Japan twenty years ago. Unlike metal counterparts, ceramic products do not change the taste of products during cutting, do not give them the taste and smell of metal. For the manufacture of blades, compressed zirconium powder is used, which, by firing in special furnaces, becomes a high-strength ceramic material. The strength of the blade depends on the time it has spent in the oven. A knife that has lain there for less than a day is likely to be fragile and break quickly. This is typical for Chinese fakes.

Before buying, you should make sure that the product is durable so as not to purchase a low-quality product. First of all, you should pay attention to the price, since branded knives cannot be called cheap. It is also necessary to familiarize yourself with the pros and cons of such products in advance.

Advantages:

• Stylish design. Ceramic knives have an attractive, modern high-tech look. Handles are usually made of rubberized plastic or silicone in a hand-friendly shape. Chinese counterfeits typically have the handle halves glued together, while high-quality Japanese examples have the handle firmly welded to the blade.
• Not susceptible to staining. You can not be afraid for the whiteness of the knife, because high-quality models do not absorb either the color or the smell of the products during the cutting process. This is the most hygienic type of material, it is safe and does not harm the human body.
• Sharp blade. For the first few years after purchase, a ceramic knife will be as sharp as when it was first used. With this knife you can cut any food: from meat, hard vegetables, to bread. Moreover, even the softest of them will be cut into thin slices, not crumble or wrinkle.
• A light weight. Unlike metal counterparts, ceramic products are relatively light in weight. In the process of cutting products, you do not have to make as much effort as metal knives require. It is enough just to smoothly move the knife away from you, without much pressure on it.

• Possibility of breakage. Unlike their metal counterparts, ceramic knives break fairly easily if not handled with care. They are afraid of falling on a hard kitchen floor (tile or stone floor), and they are also not recommended to cut too hard foods like frozen vegetables, bones, and you should also not crush ice.
• High price. A high-quality ceramic knife costs a lot of money, but the price is justified by the high performance of the product.
• Cannot be washed in a dishwasher. Only hand wash in soapy water is suitable for ceramic knives. Also, do not expose them to boiling water and temperature extremes, as small cracks may form on the surface of the blade.

It is better to store ceramic knives separately from the rest of the dishes and cutlery, in a stand specially designed for this. They should not be kept together with glass and metal products. Use a wooden or plastic cutting board to cut food. Products made of stone and glass will not work. from ceramics should be made in the workshop on a special machine. At home, it is almost impossible to sharpen a knife with high quality.

How to choose?

The choice of a ceramic knife should be taken with all responsibility. To get a really high-quality product, you need to pay attention to many details. This applies not only to price and brand, but also to the size, shape and material of the handle, blade color, etc.

Blade length and color

One of the main criteria by which a ceramic knife is selected is the length of its blade. This may affect the functionality of the item and its usability. Short blades on knives are ideal for peeling vegetables, while medium blades are considered universal and suitable for different types of products.

The black knife is considered the most durable. Therefore, if you plan to do daily painstaking work in the kitchen to cut food, it is better to give preference to a knife with a black blade. The technology of its production includes the use of a special dye and a longer keeping of the product in the oven. But the price of such a knife, compared to white models, will be much higher.

The standard option is a ceramic knife with a white blade. It is cheaper and also suitable for daily cooking. This option is most often found in kitchen interiors.

Types of handles

The choice of handle material is just as important as the choice of blades. Wooden handles are considered the most popular, followed by plastic and rubberized options. Each of them has its own positive and negative qualities, so you should focus on your own preferences and convenience. Products with a wooden handle are considered environmentally friendly and are suitable for lovers of eco-style, while rubberized ones do not slip even in wet hands.

Functional purpose

Ceramic knives should be selected according to your own requirements and needs. Most of all they are suitable for peeling and cutting vegetables and fruits. For cheese, they are considered not the best option, as thin layers are likely to stick to the blade. You should not look for a universal model for yourself that is suitable for everything. It is better to purchase several products that differ in shape and size for different types of products.

Well-known brands offer a range of ceramic knives suitable for different tasks. Conscientious firms that manufacture quality goods will not advertise universal models. Ceramic knives are produced only in Japan, China and Russia. It is the Japanese who offer better options, in fact, they are the creators of this product.

Usage

In order for kitchen ceramic knives to last longer, you should learn a few rules that will help maintain their attractive appearance and performance.

1. Ceramic knives should not be used for products that are too hard.
2. Suitable for cutting, plastic or silicone. Porcelain, metal, stone and glass products will reduce the life of the knife.
3. Work with a knife should be smooth, without sudden movements.
4. In order not to damage the cutting edge, do not scrape the surface with a knife.
5. It is impossible to throw a knife flat, so as not to chip the blade from the handle.
6. Washing is allowed only by hand in warm water using a soapy solution. Sudden temperature changes and boiling water are unacceptable.
7. Ceramic knives should be stored separately from other cutlery to avoid crushing the edge of the blade.
8. It is necessary to handle the ceramic knife with care and, if possible, do not drop it on the floor, as this will most likely lead to breakage of the product.

Despite the rather harsh operating conditions of a ceramic knife, unlike a metal one, it continues to gain popularity among buyers, especially among women. One of the main advantages is the long absence of the need for sharpening. Also attracted by the high environmental friendliness of the product, not susceptibility to oxidation, preservation of the natural taste and smell of products. And its attractive appearance will decorate any kitchen interior.

Hi all! I have recently developed a certain mania - when I visit, I pay attention to what kind of knives the owners use. So, I noticed a trend that they are increasingly buying ceramic knives. You have probably seen such knives with a white or black blade in the store, or maybe you use one.

I wondered why people buy them? After all, if we discard all the marketing slogans, they have only flaws. Therefore, I decided to conduct, let's say, a little research on the topic: “Does it make sense to buy a ceramic knife?” Why did I go shopping, hold knives of different brands in my hands, look at the geometry, and I even managed to sharpen such a blade. True, he was already old, but this did not stop being ceramic.

But let's go in order. First, let's define what kind of animal it is.

What is a "ceramic knife"?

In a nutshell, this knife is really made of ceramics, but in order not to repeat myself, I will quote from Wikipedia

The raw material for the production of ceramic knives is the mineral zircon, from which zirconium dioxide is produced. The powder is pressed in molds, after which the blank is fired at a temperature of 1500C for a long time (at least 2 days). The blades of ceramic knives can be white or black. A special dye is added to black-bladed knives and they are baked for a longer time, which is why they are more wear-resistant and expensive.

So, here they threw the powder into the mold and under the press. The handle was stuck and for sale. Now it’s clear, friends, what kind of product is this?

But still, because people use it, it means that it has advantages. Let's take a look at them a little, and at the same time consider the disadvantages.

Advantages

Looking at ceramic knives in the store, I also read the instructions for them. Let's follow this instruction. Here it is, by the way (sorry for the quality of the photo). So the benefits...

hygienic- a rather dubious merit, in my opinion any knife will be hygienic if it is washed and wiped dry in time. Only, in fairness, folding knives can be considered not quite hygienic (dirt gets into the gaps), but again, you just need to periodically disassemble and wipe the folding knives. And besides, we don’t seem to use folding knives in the kitchen.

Chemically neutral- you can’t argue here, they are really neutral, but this is true when it comes to highly acidic foods (lemons, limes, etc.) and a carbon steel knife.

Reference. If you do not go into the metallurgical wilds, then a carbon steel knife is a knife whose blade is made of steel containing less than 13% chromium. It is the presence of at least 13% chromium in steel that allows it to be stainless.

Do you have a carbon fiber kitchen knife? Oh, I doubt something, why do we need a knife in the kitchen, which must be washed and wiped dry after each (!) Use, otherwise it will rust? Well, perhaps, this is some rare copy that was left from his grandfather. And so, stainless steel knives are used almost everywhere in kitchens. And stainless steel is no less neutral than ceramic.

By the way, somewhere on the Internet I saw an experiment: they cut an apple with a stainless steel knife and a ceramic one. So, an apple cut with a ceramic knife darkened fifteen minutes later. This is so, for information.

Do not leave odors on the product- well, it’s completely ... Friends, you don’t need to cut apples with the same knife that you just cut the herring with, then there will be no extraneous odors.

Although it may be meant here that the smell of iron remains on the products, this is again from the field of using carbon knives. Yes, indeed, there is a certain aftertaste from such knives, but this aftertaste is absolutely absent when using stainless steel knives.

Not subject to corrosion and rust- you can’t argue here, they really aren’t affected. There is nothing to rust in ceramic knives, but let's be fair - what should be done with a stainless steel knife so that it starts to rust?

So, no less dubious dignity, as all of the above, but we have not finished with the advantages yet ... We continue.

Do not magnetize and do not accumulate electrical charges- a cool dignity ... We are talking about a kitchen knife, with which they cut onions and sausages, and not change the plugs on the wires. Or do you rub your knives on a woolen hat?

Lightweight and easy to apply- Are steel knives difficult? Does a person have to have a degree to be able to cut bread? Some kind of nonsense, not dignity ... Like the last of them.

Maintain color and appearance- this is already just from the “sucked from the finger” area. I don't even see the point in commenting.

Acute- yes, there is nothing to say. Indeed, ceramic knives are very sharp when new, but after long-term use ... But I will talk about this in shortcomings

Let's look at the disadvantages, the advantages seem to have ended.

disadvantages

There are few downsides to a ceramic knife, but they are so huge that I don't understand why people buy them. So

fragility- after all, this is ceramics, moreover, it is also pressed and thermally very heavily processed, which, in my opinion, leads to the appearance of internal stresses. After all, even an ordinary ceramic plate falling on the floor may not break, while a ceramic knife will break for sure.

Storage in designated areas- this, in principle, applies to steel knives, but for them it is not as critical as for ceramic ones. Try throwing a ceramic knife into a box of forks and spoons. I think after a while, this knife will have to be thrown away.

Price- the price tag for ceramic knives varies from 200 rubles and more. It all depends on the length of the knife. Although in the same price category you can buy a good steel knife that can be dropped and it is simply sharpened.

Difficulties with sharpening- It is possible to sharpen a ceramic knife, but it is problematic. Yes, now there are special machines for sharpening exactly ceramic knives, but if there is no such machine, and the knife is dull?

Sharpening a ceramic knife

As part of this research, I borrowed a ceramic knife from my sister, not new, rather hackneyed and specifically so dull.

When I got home, I began to carefully examine the knife. What did you see...

Firstly, the geometry of the blade is rather inconvenient - the butt is a bit thick, the descents start from the second third of the blade and the knife itself is somehow too light. Although lightness is rather subjective, I'm just not used to such knives. It was not convenient for me to cut bread with such a knife, and my wife was not happy either.

Secondly, the tip is well chipped, as if they were trying to tighten the screws with a knife.

Thirdly, I looked at the cutting edge, I think why is it so stupid ... Mommy dear! How can this be - dents along the entire (!) Length of the cutting edge.

I ran my fingernail along the cutting edge (friends, if you don’t understand some knife terms, then please read here) and I had the impression that I was not leading along the edge of the knife, but along the edge of the saw of some kind ...

Such wear can be explained by only one reason: ceramics is a very hard material and therefore the edge simply cannot curl up, as on a steel knife, so it crumbles. But such blemishes...

It is necessary, I think, to try to sharpen this blade, it's interesting, after all. Rumor has it that ceramic knives do not sharpen, so I'll check it out ...

In general, it is possible to sharpen a ceramic knife, but it will take diamond bars and a lot of patience.

findings

So, does it make sense to buy a ceramic knife? It is difficult to answer this question unambiguously. In my opinion, an adherent of good steel knives - ceramic knives have no advantages other than sharpness. But I have so all the knives are sharp and for me this is not a virtue.

By the way, I asked my sister why she uses a ceramic knife. Do you know what the answer was? He's sharp! That is, sharpness is the main advantage, but again, in my opinion, this only says (I don’t want to offend anyone, friends, but the fact remains) that people cannot or do not know how to sharpen simple steel knives normally and nothing more.

Here, friends, everyone chooses for themselves. I'll give you another example. I recently watched the program “Culinary duel” (I have a sin, I like to cook sometimes), you know where a professional chef and some famous amateur compete. So, I noticed that professionals use only expensive steel knives, while amateurs use ceramic ones. Maybe it was just a marketing ploy...

With all the shortcomings of a ceramic knife, I found a good use for it - such a knife would be a great housewarming gift! It has been checked, I have already given away a dozen ceramic knives and everyone I gave it to was invariably satisfied ...

On this I say goodbye and remember: The knife must be sharp! Good luck to all!

The search for ways to create the best cutlery used in the process of cooking and eating has been going on for many centuries and will continue into the future. At the dawn of mankind, sharpened stones and shells were used as cutting tools. Later, copper-bronze knives appeared, then iron ones. Iron knives are quite reliable, but they have significant drawbacks, one of which is their instability to corrosion.

This problem was practically solved with the advent of stainless steel, but stainless steel also has its drawbacks: it is quite soft, and knives made from it do not hold sharpening well. Therefore, the search for a more perfect knife did not end there, and ceramic knives appeared. Ceramics turned out to be the most promising material for the production of non-metallic knives. Experiments in the manufacture of ceramic knives began in the 80s of the 20th century in Japan.

Japanese ceramic knives have become the pinnacle of knife art, which was achieved thanks to the skillful combination of centuries-old traditions and the use of the latest technologies of one of the most highly developed countries in the world.

Buying ceramic knives is now quite simple - they are cheap and sold everywhere. But more recently, the purchase of a ceramic knife was a serious blow to the wallet.

In 1985, the Japanese company Kyocera began manufacturing zirconia ceramic knives. Zirconium dioxide has a high hardness, which is measured using the Mohs hardness scale of materials. Thus, the hardness of zirconium dioxide on the Mohs scale is about 8.5 units, while the hardness of steel on this scale is 5.5 - 6 units, corundum - 9 units, diamond - 10 units. Thus, the material from which ceramic knives are made is close to diamond in hardness. Zirconium ceramics is used not only for the production of knives, but also in jewelry, in the aviation industry and mechanical engineering, and in dentistry. The wear resistance of zirconia exceeds steel by more than 80 times: high-quality ceramic knives made from it can last a very long time while remaining sharp.

The process of making ceramic knives is complex and lengthy. To obtain a ceramic blade, zirconium dioxide powder is first pressed under a pressure of 300 tons per square centimeter, then subjected to heat treatment at temperatures of 1600-2000 degrees Celsius in special furnaces for a long time (from two to six days). In this case, the zirconium dioxide crystals are sintered and the blanks are formed. Moreover, the longer the product is kept in the oven, the stronger it becomes. Then the ceramic plates (future blades) are sharpened.

Depending on the features of the technological process, black or white ceramics are obtained. Black ceramics are obtained by adding a special black dye and keeping the blanks in furnaces for a longer time, as a result of which they become stronger. Therefore, black ceramic knives are more durable, but they are also more expensive than white ceramic knives. The quality of ceramic knives is very different from each other, as it entirely depends on the technological equipment of the manufacturer, on the observance of the technological process.

Ceramic knives are popular among both professionals and lovers of culinary arts. True Japanese ceramic knives have one-sided sharpening, which is due to the traditions of the samurai heritage and the influence of Japanese national cuisine. For export, the Japanese, as a rule, make knives with double-edged sharpening, which is familiar to Europeans. Among the most famous brands are knives Hatamoto (Hatamoto), Kasumi (Kasumi), Samura (Samura), Kyocera (Kuosera), Shinoda (Shinoda), Bergner (Bergner), Swiss Home.

What are the advantages of ceramic knives over conventional knives made of steel?

The first advantage is the sharpness of the knife and the ability to keep sharpening for a long time: they are sharpened once every one and a half to two years, and with intensive but careful use of the knife, such a knife can keep sharpening up to three years.

The second advantage is the chemical neutrality of ceramic knives, which is expressed in their inability to retain odor. A ceramic knife does not affect the taste and quality of the food being cooked, as it is made of an extremely dense, low-porous material. It is enough to rinse it with hot or cold water after meat, and they can already cut fruit. Ceramic knives do not leave an unpleasant aftertaste, as they do not enter into chemical reactions with food.

The third advantage of ceramic knives is their light weight, which makes them easy to use. With a ceramic knife, you can cut long and fast without feeling tired.

The fourth advantage of ceramic knives is their absolute resistance to corrosion. There are no metal components in ceramic knives, so they do not rust, do not change color, do not get stained, are not afraid of hot water and aggressive detergents.

A fifth advantage is their resistance to blade scratches. Due to its exceptional hardness, the ceramic blade is virtually scratch-resistant, which means it will last a long time and retain its attractive appearance.

The sixth advantage of a ceramic knife is that the ceramic surface is smoother than steel. This provides an easier cut.

The negative qualities of ceramic knives include their relative fragility: as a result of a strong bend, the blade can be broken. A steel knife is much stronger in bending, since the metal has a high viscosity. When cutting meat with bones and other very hard products, the cutting edge of the ceramic knife may be chipped. Before you buy a ceramic knife, decide how you will store it. Many manufacturers offer special stands in which the knives do not touch each other.

Another, conditionally negative, property of a ceramic knife can be considered its lack of versatility, characteristic of metal knives. Ceramic knives are very convenient in the kitchen, but are completely unsuitable for use as a tourist knife, or a knife "for all occasions".

Let us dwell on the features of using ceramic knives.

So, these knives are ideal for cutting soft, juicy foods: fruits, tomatoes, meat. Hard foods (e.g. pumpkin, watermelon, zucchini) should be cut with care, in a sliding motion. It is not recommended to cut frozen products with ceramic knives due to the danger of breaking the blade. Cutting with a ceramic knife should be done using a cutting board made of plastic or wood, work should be done above the table, as if the knife falls and hits a hard surface (tile), the ceramic knife may burst. It is also impossible to use such a knife for cutting. You can wash ceramic knives with hot water without fear, but it is not recommended to wash them in the dishwasher, as the knife can hit the cutting edge on metal surfaces. Store these knives carefully, separately from other utensils. The ideal option is to use special coasters with "noodles" - these can be bought in our store.

In conclusion, it should be said that sometimes it is advisable to buy a set of ceramic knives: this will allow you to more efficiently and quickly cope with cooking. It is essential that a set of several knives will cost you less than buying each knife separately. The standard set includes knives with blades of various sizes and shapes. The choice is yours!

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This article will be of interest to everyone who is not indifferent to knives and their varieties. In it, John, the author of the YouTube channel "John Heisz - I Build It", will introduce you to the process of making a knife from ceramic floor tiles.

I must say right away that this is not a simple matter and it strongly depends on the chosen ceramic tile. Even porcelain stoneware comes in very different grain sizes.

Materials.
- A piece of ceramic tiles of the required size
- Container with water

Tools used by the author.
- Belt sander
- Bulgarian with a diamond disc
- Needle file with diamond coating
- Marker.

Manufacturing process.
So, is it possible to make a knife out of tiles? John suggests that the short answer to this question would be yes, you can make a knife out of floor tiles. However, it is very difficult to make it sharp enough to cut. But even if you manage to make it sharp enough, the edge of the knife will not last long because the tile is too fragile. And yet the author has been wanting to do this for quite some time, and today is the day.

So, he has a piece of tiles, from the set that lies in his kitchen. This type of tile is known as porcelain stoneware. It is harder, while ceramic tiles are only hard on the outside, but soft on the inside.

And then the author began to cut the workpiece using an ordinary grinder with a diamond blade, which perfectly cuts stone, tile and concrete. As you can see, the disk makes a rather rough cut, parts of the tile break off on turns.

The disc easily removes the tile material with its side part. This is the fastest way to do the initial shaping of the bevels of the knife, and here you can see that the author is removing the bevels from both sides, trying to make them thin enough.

John tried sharpening the blade with a needle file and dampening it with water. Moreover, it is impossible to take too narrow, because the edge will be cut off too easily and there will be irregularities. You can see that the author has a rather large chip, which can be a problem later, so he changes his strategy.

John quickly ran out of patience with the needle file, especially since it is a little worn, although it is also used for tiles. The author will try to do the rest of the sharpening of the blade on his homemade belt grinder, with a belt size of 2x72 inches. He has silicon carbide bands and they are used for glass or tile sanding and the author has used this method before to make a stone ring and it worked really well.

But ceramics is much more difficult. It took about twenty minutes just to level the edge of the blade, descents and eliminate chips. As a result, the necessary sharpness of the edge of the blade was obtained, although the author was worried that chips would begin again.

This gave John the confidence to work on the rest of the knife. Therefore, it smoothes the butt of the knife, the back and belly of the handle. Also, slightly tilting the edge of the butt and other parts to the surface of the tape, got rid of small chips.

Then the author decided that he would sharpen it in the fresh air with a diamond file with water. But as soon as he began to do this, the chips instantly went again. The tool is clearly not suitable for this.

Therefore, the author returned it back to the workshop, and chose another grinder for further processing of the blade. This is a smaller author's machine with a tape measuring 1x30 inches. And for it there is a very thin diamond blade, which the author purchased to sharpen tungsten carbide cutters. As you can see, it works very well, the author is actually surprised that the sharpening of the blade turns out.

The author's opinion is that it is really very difficult to work with ceramics using a needle file. Everything happens for one simple reason - you automatically work with it like with a saw, and when you return, you get chips. You may not be adjusting the pressure very well. And on a grinding machine, the belt moves in one direction, and the area of ​​\u200b\u200bcontact with it is larger.

In general, John turned out such a control paper cut.