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.
|Gyuto, Sujihiki, Petty||8° - 10°|
|Santoku, Sword type , Nakiri||15°|
|Over Size||12° - 15°|
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.