Understanding Japanese knives and their uniqueness
Japan has a long history of knife-making, with Japanese knives being among the best knives in the world. Japanese knives are well-known for their sharpness, precision, durability, and unique designs. Their sharpened blades are made from high-quality materials like Japanese steel, which ensures they are of great quality. But for you to fully enjoy these benefits, taking care of your Japanese knife is vital. Here is the best way to sharpen a Japanese knife.
Choose the right sharpening stone
When it comes to sharpening your Japanese knife, you need to choose the right sharpening stone. The Japanese sharpening stone known as the whetstone is the best option. The whetstone comes in various grits, with the rougher grits being used for sharpening dull knives while the finer grits are best for finishing sharpening and honing. The rough grits remove material from the blade, sharpening it, while the finer grits refine the edge of the blade, bringing it to a razor-sharp finish.
Sharpen the knife at the correct angle
One of the most essential factors to consider when sharpening a Japanese knife is the sharpening angle. In general, the ideal sharpening angle for a Japanese knife is between 10-15 degrees. Sharpening at a steeper angle can damage the knife’s blade, while a shallower angle won’t be as sharp. Maintaining the same angle on both sides of the knife blade is important during sharpening to keep the knife balanced and to ensure best performance.
Clean and dry the knife blade
Before you begin sharpening the knife blade, ensure that it is clean and dry. Any water, oil, or dirt on the blade might interfere with the sharpness of the knife. Clean the blade with a damp cloth or rinse it with water, then dry it thoroughly before proceeding with sharpening. You can also consider adding a bit of oil to the blade before sharpening.
Practice makes perfect
Sharpening a Japanese knife takes practice, and it is essential to be patient. Keep in mind that you can’t sharpen the knife too quickly; take your time, and you’ll get better with experience. With practice, you’ll be able to produce a finely honed, razor-sharp edge to your Japanese knife. Sharpening your Japanese knife often will help keep it in top shape and prolong its lifespan.
