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Correct Use/How to sharpen

【Correct Use】
When preparing soft food such as leafy vegetables, use a cut and pull action, drawing the knife towards your body.

Hold the knife straight and cut with the tip and the upper part of the blade. The Knife lasts longer this way.

 
■When preparing hard food such as pumpkin, use both hands, pressing down on the blade for more power.

Hold the knife straight and cut with the tip and the upper part of the blade. The Knife lasts longer this way.

Japanese

 

【How to sharpen】
・Sharpen at least once a month, depending on use.

・The full procedure for sharpening is [rough whetting → intermediate whetting → finishing whetting]. but intermediate whetting is enough for every day use.

 

●Sharpening (Enlarged picture of the tip)

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庖丁の刃先の拡大図

1.When new , the knife cuts well

2.After long use ,  it becomes blunt and difficult to cut

3.After whetting , the blade is sharp again.For a sharp blade, whet the beveled edges.

 

●Side view of sharpening angle
砥石と庖丁の横から見た角度(片刃)
Place the whetstone on a flat base and keep the knife angle at about 15 degrees.
*Keep the angle constant throughout sharpening.

 

●Hand position (seen from above)
砥石と庖丁の上から見た角度
The muddy liquid that comes out while whetting helps to sharpen the blade, so do not wash it away.

 

*Both sides of double edged knives (Santoku,Chef’s knives and paring knives) need to be whetted the same number of times.

*For single edged knives (Deba,Yanagiba,Ajikiri) start whetting from the outer side. Then, when a buff occurs, smooth it off from the inside.

Japanese