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 “ (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 “ (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 “ (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 sharpening.
  • 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.
  • Attention!
  • Do not heat the blade or expose it to extreme temperatures.
  • 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.

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