Japanese Knife Sharpening | Best practice
Japanese knives are known for their exceptional sharpness and precision, making them a favorite among chefs and home cooks alike. However, to maintain their sharpness, it is essential to sharpen them regularly. In this blog post, we will share some Japanese knife sharpening tricks to help you keep your knives sharp and performing at their best.
- Choose the right sharpening stone: Japanese knives are typically sharpened on water stones, which come in different grits. Coarse grit stones are used for repairing chips or damaged blades, while medium and fine grit stones are used for routine maintenance. Choose a stone based on the current state of your knife's edge.
- Soak the stone: Before sharpening, soak the stone in water for at least 10-15 minutes. This will help keep the stone from drying out and provide a better surface for sharpening.
- Maintain the correct angle: The angle at which you sharpen your knife is critical to the quality of the edge. Japanese knives are typically sharpened at a 15 to 20-degree angle. Use a guide or mark the angle on the blade to ensure consistency.
- Use light pressure: When sharpening, apply light pressure to the blade. Let the weight of the knife do most of the work. Too much pressure can damage the blade and lead to uneven sharpening.
- Use a consistent stroke: When sharpening, use a consistent stroke from the base of the blade to the tip. Make sure the entire edge of the blade comes into contact with the stone. Repeat the stroke on the opposite side of the blade, maintaining the same angle.
- Alternate sides: To ensure an even edge, alternate sides with each stroke. This helps to distribute the sharpening evenly across the blade and prevent over-sharpening one side.
- Use a honing rod: After sharpening, use a honing rod to maintain the knife's edge. A honing rod is a long, thin steel rod that is used to realign the blade's edge. Hold the rod vertically and swipe the blade along the rod, starting at the base and working towards the tip.
Ā KNIFE TYPE |
BLADE ANGLE |
| Gyuto, Sujihiki, PettyĀ | Ā 8Ā° - 10Ā° |
| Santoku, Sword type , Nakiri | 15Ā° |
| Over Size | 12Ā° - 15Ā° |
Ā
In conclusion, Japanese knives are a worthwhile investment for anyone serious about cooking. Proper sharpening techniques are essential to maintain the knife's sharpness and performance. By following these simple Japanese knife sharpening tricks, you can keep your knives in top condition and enjoy the precision and control they provide in the kitchen.
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Perfect knife size for an all purpose kitchen knife and high quality. Light and sharp, has become my favorite knife. Customer service top notch when finding a sheath to protect and fit the knife.
Very good. I bought two one for my son and one for me. I treated with beeswax and am waiting for it it sink well in!!
It is good leather!
Honestly, it's a good product for the price!
But I would recommand to put some flax oil (or mineral) on the handle before use.
Love the handle holds well in my hand , nice and sharp ! Photo attached of me using it during a love cook really impressed by this one
Itās just the perfect things I need for cutting vegetables, meat and fish
This knife fits in the hand beautifully. Love the weight and oh man it's crazy sharp ! Highly recommend
Beautiful blade Gorgeous handle nice and sharp ! My only thing some nakiris online are quite tall almost looking like a cleaver this blade is shorter in height but it handles itself beautifully
Super light sharp blade ! My only comment is if you are looking at the photos the blade may look a little more blue in the photos posted then what I received but amazing quality and looks great still
Great little knife blade is sharp fits well in the hand a little large for a paring knife a little small for a utility knife it falls right in the middle which is nice especially with working with fruit
Handle looks just as pictured teeth are nice and sharp very happy great bang for your buck
Fits right into your handā¤ļøā¦ā¦.sharpā¦.easy to handleā¦was shipped to me very quick. I will be coming back to this shop. Againā¦. Thanks. Madeline
I wanted a utility knife of some kind to compliment my Miyabi without breaking the bank. Found this to be a great option. Nice blade, great design, and the handle is very nice and comfortable. Definitely recommend.
HAGAKURE 20 | Japanese Santoku Knife 8" - 67 Layer VG10 Steel
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