How to sharpen
・Sharpen at least once a month, depending on use.
・There are various whetstones such as rough, intermediate, and finishing whetstones, but intermediate ones are good enough for every day use.
■Sharpening (Enlarged picture of the tip)
1. When new, the knife cuts well
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2. After long use, it becomes blunt and difficult to cut
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3. After whetting, the blade is sharp again. For a sharp blade, whet the beveled edges
■ Good timing to sharpen
Having a lot of crumbs | Not cutting a tomato smoothly | Crying when cutting an onion
Your knife would be less sharp if you use it every day. Especially, it would be dull easily with a plastic board. We recommend sharpening at least once a month.
■Preparing a whetstone
Make your whetstone flat by using a flatting stone. If your knife has large chips or cracks, rough whetstones (#400) are useful. However for daily use, intermediate whetstones (#800) are good enough. Please be careful not to move the whetstone. Use a wet cloth under it.
Put your whetstone in water for about 20 minutes before use it. Please do not put your wooden base in water. It may lose its shape.
■ How to sharpen
1. Sharpen several parts
For example, if the blade length is about 15cm, it is good to sharpen three parts: tip, middle, and heel.
2. Angles
Keep the angle constant throughout sharpening.
About 45 degrees to the whetstone.
The angle seen from above
Double edged knives (Santoku, Gyuto, Petty): sharpening at the angle of three 10-yen coins(about 15 degrees)
The side view of sharpening angle
Single edged knives (Deba, Yanagiba, Ajikiri): sharpening the bevel side
3. Sharpening one side
Hold the knife firmly, place your fingers on the part you’ll sharpen. Push and pull your knife gently and slowly with the cutting edge facing you. The muddy liquid that comes out while whetting helps to sharpen the blade, so do not wash it away.
4. Check a burr
After your knife gets a burr, sharpen the other parts. Sharpen the other side after you have a burr along the entire edge.
5. Sharpen the other side
Double edged knives: sharpen your knife at around 15 to 20 degrees until it gets a burr.
Single edged knives: put the entire back side on the whetstone, and sharpen it lightly to remove a burr. Make sure your whetstone is flat.
6. Finish
Sharpen your knife with a finishing stone (the above procedures No.3-5)
If you do not have a finishing stone, sharpen both sides again to put an edge. Sharpen your knife several times lightly at around 15 to 20 degrees to remove a burr.
7. Clean your knife
After sharpening, wash your knife and wipe it with a dry cloth.
