Sharpening Japanese knives
- Sharpening Japanese knives:
- In traditional Japanese cuisine, where
there is a strong emphasis on the presentation of food, working with a sharp
knife is crucial to enhance the taste and texture of food.
- In a typical traditional Japanese
restaurant, the Japanese chef will end his working day by diligently sharpening
his precious knives.
- How often a Japanese knife is sharpened may
depend on how often it is used. However, to ensure proper care and maintenance,
it is recommended that the knife be sharpened at least once a month using a
sharpener (stone). To facilitate maintenance, the blade should be sharpened as
soon as it begins to show signs of blunting.
- Japanese sharpening stones can be
categorized into three broad types with different grains of sand.
- Ara-to “荒 砥” (Coarse stone) - size 120 to 600 grains of sand. This type is
usually used first and is used to correct severely damaged blades. It is
effective for repairing broken blades and setting a new bevel angle, but wears
out the material quickly.
- Naka-to “中 砥” (Middle stone) - 1000 to 1500 grains of sand. This type of
sharpener is most often used to maintain and restore the edge of the blade.
- Shiage-to “仕 上 げ 砥” (Finishing stone) - 3000 grains of sand and more. This type of
sharpener is used to polish and refine the edge of the blade.
- How to sharpen Japanese knives:
- To prepare the bar, soak in water for 10-15
minutes. Do not soak the shaft too much, as it weakens the quality of the
sharpening process. For finer stones, excessive soaking can lead to cracking,
so it is recommended to spray water only when sharpening.
- Place a damp cloth under the stone to
prevent the bar from slipping.
- Check the condition of the blade before
- Place the knife on the sharpening stone and
hold it at an angle of 10-15 degrees.
- Starting from the base of the blade and
moving to the tip, press the blade with three fingers and push the knife to the
far edge of the stone. Raise the pressure when pulling the knife back to the
edge. Repeat this process several times until you feel even sharpening. While
sharpening, apply water to the beam when it becomes dry.
- Turn the knife over and work on the other
side of the blade.
- After sharpening, wash by hand with water
and dry immediately with a clean cloth.
- For blunt blades, sharpen with the help of
the rough stone, followed by the middle stone and polish with the finishing
stone. If the blade is maintained regularly and requires very little
sharpening, skip the first step and use the middle stone first.
- Do not heat the blade or expose it to
- Do not use in a microwave or dishwasher.
- Do not use heavy detergents or abrasives.
- Avoid exposure to direct sunlight.
- Always handle carefully and keep out of
reach of children.
There are no products to list in this category.