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Japanese Knife Sharpening Technique: A Deep Dive into the Art of Precision
The Japanese knives are normally very sharp, well-shaped, and accurately sliced or cut with excellent designs. These knives are part of the class of implements that are used in Japanese cooking and are treasured for what they are more than what they are made of hardened steel blades used for metal cutting purposes which is the hub of the chef knives’ disguise. However, it could be safely said that the edge, and cutting ability of a Japanese knife does not lie in the steel of the blade, but in maintenance, and the style of sharpening which is practiced by the wielder. Thus, sharpening is one of the oldest arts and a huge part of it has been passed within the Japanese traditions and concerns tools. As a result, the present author endeavors to offer a detailed guideline on how to sharpen these knife types and the principles employed in the process to keep the knives’ blades in their best form.
Men cooking with Japanese knives are in possession of knives whose central portion is formed from hard steel, and thus sculpt the point more elegantly than even Western knives. For instance, this hardness shall make the blade sharper than the standard steel knives; however, it is easily prone to chippings and dullness if used or cared for inappropriately. Apart from this, a sharpener makes sure that the blade is sharp to its maximum measure while at the same time ensuring the rigidity of the knife is upheld, thus promising maximum regular efficiency.
In Japanese food preparations, the act of cutting foods is highly regarded and this needs a proper edge on a knife. A dull knife usually skitters while cutting foods which deteriorates the quality of texture or appearance of the foods to be prepared. Hence, knife sharpening, or perhaps learning how to do it properly, is not simply about maintaining a knife’s edge; it is about the food and the cooking lifecycle.
A preface to sharpening is the understanding of the structure of these knives since this defines how they should be sharpened. Japanese knives are mostly single-beveled or double-beveled.
Single Bevel: I here note that these knives referred to as the kataba are sharpened on one side only or sometimes have a flat or slightly concave surface on the other side. Due to this design, the knife will give very thin and clean cuts that are recommendable, especially for applications like cutting fish, and sashimi among others. Nevertheless, single-bevel knives take more effort to sharpen than double-bevel ones.
Double Bevel: These knives are called “ryoba,” and such knives are sharpened on both sides, and the edge of the knife is approximately mirror-like. They are not as rigid as the single-bevel knives and they are easier to sharpen which are some of the reasons why people use them for many activities in the kitchen.
As for the specifics of honing Japanese knives, it is done with particular kinds of tools that have individual uses during the process. The most important tools include: The most important tools include:
1. Sharpening Stones (Whetstones)
Japanese knife sharpening relies on whetstones. It is available in different grits, where each set is useful in different sharpening processes. The three primary types are: The three primary types are:
2. Nagura Stone:
A small stone is kept to generate a slurry over the body of the whetstone, which assists in honing and reducing the pile-up of debris.
3. Sharpening Guide:
Sometimes, particularly for the first few turns, a sharpening guide can be used to ensure that the knife is sharpened with a fixed angle; nevertheless, many sharpeners do this freely.
4. Honbazuke:
A process of having and honing the knives in whetstones three times and stropping on leather or wood to smoothen it and remove burrs.
1. Preparation
When for the first time using a certain whetstone, it is recommended to let it submerge in water for about 10-15 minutes until no bubbles arise. The stone must be thoroughly wet to offer the needed friction and should not heat the blade too much. Place the whetstone on a flat surface or use a whetstone holder to help you keep the whetstone in a position that will not slide around as you sharpen the knives.
2. Establishing the Angle
The sharpening angle is also important and differs on the kind of knife that is being sharpened. For Japanese knives, an angle of 10-15 degrees is incurred for single bevel knives while 15-20 degrees is for double bevel knives. To achieve sharp outcomes and neat edges, consistency of the angle when sharpening is highly advisable.
3. Sharpening the Knife
– Ensure that the beveled part of the knife faces the whetstone when you are putting the knife on it.
– Put some force on the sharp edge of the blade and slide the blade over the stone in a circular motion.
– Sustaining the position of the iron and making sure that the whole side is honed is emphasized as crucial here.
– When you are done sharpening on the beveled side, turn the knife over and place the flat side just touching the stone, then lightly pull it up off the stone to eliminate the burrs.
– Starting with the flat side of the knife, orientate the edge of the knife on the stone at a recommended angle.
– Slide the blade over the stone, driving it forward and pulling it back; apply pressure when pushing, and relax when pulling.
– On completing several passes, turn the blade to its other side and retrace the process once again.
– Change to sides to acquire a transitional cutting edge.
4. Progressing Through Grit Levels
Initial with the coarse grit stone that is used in profiling the edge or in fixing the broken portions. Proceed to the second one and sharpen the blade and even contour to get a better edge and lastly temper the fine one for finishing. It is also important because by this progression, one guarantees that the blade is sharp and free from even micro-serrations that are able to hinder performance.
5. Tapping, Bottoming, and Swarming
Therefore, after sharpening, a burr, that is, a small ridge of metal, always remains on the blade. This must be taken off in order to obtain a smooth and clean cutting edge. They can then use a finer grit stone or a leather strop to put a polish on the edge and ‘hone’ off any remaining burr. Swing the blade over the strop or stone at the sharpening angle and apply slight pressure on it.
Video Credit: Knifewear
As earlier pointed out, even after honing, it is recommended that you hone the knife edge more often. Stoning realigns the edge of the blade and is meant to be used between honing to lengthen the time between two sharpening sessions. A honing rod, better if it is ceramic, is perfect for Japanese knives. Again, sharpen the blade at the same angle and glide the knife on the rod’s length, and change the side of the knife every time you swipe it.
Furthermore, prompt washing of hands after using the knife, drying it after washing or using it, and keeping the knife protected in a sheath or on a magnetic bar contribute to the preservation of the blades’ sharpness and condition.
Stoning a Japanese knife is a very rigorous exercise that needs a lot of time, good practice, and mastery of the knife and the stones. With the techniques described in this article, you will be able to keep your Japanese knives cutting edge as they were when new. This not only improves the aspect of cutting cooked food but also corrects centuries of Japanese knife forging. It is important to know how to sharpen the knives no matter if you have a restaurant or working in your kitchen at home.
Authors: Chef Zahirul Islam and Aleks Nemtcev | Connect with me on LinkedIn
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