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Sharpening

Usually, pro chefs sharpen their knives everyday at the end of work.

If you have confidence to sharpen knives or sharpening does not bother you. Use knives made of steel . If you think you are not good at taking care of knives, let's choose the ones made of stainless steel.

You should choose a knife that matches your level of sharpening experience and meets your needs. If you are inexperienced with Japanese knives and water stones, try to choose a knife that is easier for you to sharpen.

Sharpening is not just sharpening

All knives made from steel, Yasuki, must be continually sharpened with a water stone to be use at their fullest potential. The more you familiarize yourself with the stone and knife, the better you may use and begin to change the bevel based on what your needs are.

When should I sharpen?

Ideally, you should sharpen the knife right out of the box. This will produce the strongest edge and is especially necessary for traditional Japanese knives (made from Yasuki, steel, hagane). We recommend that customers sharpen their knives before they become too dull. Sharpening a very dull knife will require much more time.

Stones can be fragile and should never be over-soaked. Over-soaking will decrease the stone’s quality and make sharpening more difficult. After sharpening, wipe clean and allow to air dry. It is preferable to keep stones in a dry towel. Keeping a wet stone to its box can lead to mold growth, which can weaken the stone and resulting in cracking or separation.

Knife Sharpening

1. Soak or splash with water.

2. Put stone on wet cloth or stone base to stabilize while sharpening.

3. Hold knife with your index finger resting on spine and thumb on flat of blade, andthree remaining fingers to grasp the handle.

4. Begin with tip part of knife. Use two or three fingers of left hand to press edge of blade to stone.

5. Keep your shoulder square towards the whetstone, relax your upper body and have a firm grip on the handle.

Press the edge of the blade to the whetstone and push along with the stone, exerting pressure as you move forward and releasing pressure as you return the blade to starting position.Repeat this procedure, pressing the edge closely to the stone and sharpening a bit of the edge at a time until you feel a slight, even burr along the entire edge.

6. Once you remove a burr out, reverse the blade and start from the tip again. Exert more pressure on the downward stroke and remove burr, and maintain a double-sided edge as desired.

Japanese-Style Knives (Yanagi, Takobiki, Usuba, Kamagata Usuba, Deba Knives)

It is very difficult to explain with words how to sharpen Japanese traditional knives. However, there is a video showing how to sharpen the Japanese knives. Let take a look at this..

http://www.japaneseknifesharpening.com/

Western-Style Knives

1. Note the angle of knife to stone while sharpening.

2. Angle the knife to set the cutting edge. A 10º-20º angle is suggested. A smaller angle will make it sharper, but weaker cutting edge. You can use two pennies to gauge an approximately 12º angle. Use this trick to help measure a consistent angle until you get used to confident in sharpening.

Notice: ceramic stones do not need to be soaked before use.