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)

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

■ Good timing to sharpen

庖丁の研ぎごろ

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.

吸水性の砥石

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.

庖丁は数回に分けて研ぐ

2. Angles

Keep the angle constant throughout sharpening.

About 45 degrees to the whetstone.

砥石と庖丁の上から見た角度          The angle seen from above

Double edged knives (Santoku, Gyuto, Petty): sharpening at the angle of three 10-yen coins(about 15 degrees)

砥石と庖丁の横から見た角度(片刃)    The side view of sharpening angle

Single edged knives (Deba, Yanagiba, Ajikiri): sharpening the bevel side

砥石と庖丁の横から見た角度(片刃)

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.

庖丁の表を研ぐ

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.

かえりのチェック

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.

庖丁の裏を研ぐ

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.

庖丁をきれいにする

How to sharpen in Japanese

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