How can I learn to sharpen my Japanese knives properly?
I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any good tips for improving my sharpening skills?
Best Answer
The Japanese Knife Company has a couple of good tutorials on their website. http://www.japaneseknifecompany.com/sharpening-guides .
Update from Joe:
They have videos on many different ways of sharpening knives (diamond steel, wheel, water wheel, stone, water stone, single sided blades). If you check their YouTube channel Japanese Knife Company, they also have videos for maintenance of your knives (stropping using newspaper), storage (magnets or blade up in knife blocks; advantages of different blade protectors)
It's almost impossible to describe the process only with text, especially as some of his advice has to do with the sound of the sharpening or stropping, or showing undesired movements of your arm, so videos are the best way to explain the process online. But even with that, you might not be aware of mistakes that you're making, so you may want to look to see if there are knife or kitchenware stores in your area that offer classes.
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What is the best way to sharpen Japanese knives?
Due to a difference in forging techniques, Japanese steel blades contain much more carbon than German blades, making them harder, but also more brittle. Because Western-style steel is relatively softer, it's capable of holding an edge longer and doesn't need to be sharpened quite as often as Japanese blades do.Are Japanese knives harder to sharpen?
Both single-bevel and double-bevel Japanese kitchen knives must be sharpened by hand on whetstones. This is the only way to restore their original edges and transform them into the knives they are meant to be.Can I sharpen my Japanese knife?
Japanese chefs consider sharpening as a crucial first step in preparing fine cuisine. Many sushi chefs sharpen their knives at the end of each workday. Ideally, you should sharpen your knife while it is still relatively sharp. If you do this, the knife will only need five or ten minutes against the stone to sharpen.How to Sharpen a Knife with a Japanese Master Sharpener
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Answer 2
I would suggest looking on youtube and finding the Japanese Knife Imports channel. The owner of the shop is very skilled and very helpful in maintaining and sharpening all sorts of Japanese knives. His name is Jon Broida, super nice and super knowledgeable about the subject. He has many videos that will help you get started with sharpening. He also has a website... http://www.japaneseknifeimports.com, the store is Los Angeles. Super fun store if you are in the area to visit. Hope this helps.
Answer 3
I have a "Work Sharp" belted sharpener and have whet stones and diamond impregnated sharpening tools. Japanese knives typically have an extra hardened surface that is supposed to keep them sharp longer. Sharpening these knives removes some of the extra hardening surface layer. Assuming yours are serrated as well, one side is flat without any bevel and should only be smoothed of any burrs, not sharpened. The angle of the edge on the other side should be studied to determine proper attack. There are a couple different gauges made for this purpose.
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