Knife Sharpening
How to care the soul of Japanese cuisine
July 22, 2015 Knife SharpeningJapanese Cuisine
“Wa Bocho” or Japanese Traditional-type Kitchen Knives are referred to as the soul of Japanese cuisine.They are popular with chefs and ordinary people around the world in recent years. However, even if you have some great Japanese Knives, it seems that many of them have been wasted due to a lack of knowledge of how to …
Oil grindstone v.s. Water grindstone
March 24, 2015 Knife Sharpening
A whetstone is usually used to actually sharpen the blade. Generally speaking, there are two types of grindstone. Sharpening a blade needs water on the whetstone especially in Japan, but people sometimes used to use oil on a in other areas that have not enough water. Oil whetstone was developed in countries such as the United States …
What angle I should sharpen the knife at?
February 14, 2015 Knife Sharpening
Some customers have asked so far, “Just wondering what angle I should sharpen the knives I bought at?” The sharpening angle depends on the intended use,of course. Generally speaking, approx. 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things. 12~15 degrees would be recommended if you …
Whether is the knife ready to use straight away?
January 4, 2015 Knife Sharpening
Recently, a customer asked us, “whether is the knife ready to use straight away or needed to be sharpened by myself?” (machine finishing) Normally, a obtuse angle finishing at the blade edge by a machine in manufacturers (called “standard blade finishing (sharpening)”) is applied to most of the knives that are stocked and displayed in …
Edge Angle and Sharpness of Kitchen Knives
December 5, 2014 Knife Sharpening
In general, it may often be understood that more acute angle provides a better sharpness. Do you think it is really true?There is thought a misunderstanding. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. Why? To think about cutting a thin material, both an obtuse and sharp …
SHAPTON Professional Ceramic Waterstone (“HA NO KUROMAKU” in Japanese)
November 7, 2014 Knife Sharpening
Do you look for a waterstone developed for Specially Professional use ? The high-end ceramic whetstones investigated the grinding power, feeling of grinding and purpose by blending several sorts of selected compound products. The Professional series suite the various edged tool and purposes at each — kitchen knives ,chef’s knives, carpenter’s tool, razor, and …
Double-edged v.s. Single-edged Kitchen Knives
October 26, 2014 Knife SharpeningBlade Styles
Some customers asked us, “what is Double-edged and Single-edged blade?” The general answer for the kitchen knives is as follows, Double edged — sharpened on both left and right side of the blade *mostly for left-and-right handed *sharpening balance ….. mostly 50:50, sometimes 60:40 Single edged — sharpened on just one side of the blade surface *for left …
How to Sharpen a Bread Knife
September 12, 2014 Knife SharpeningHow to
Today, I’m writing an answer for a difficult question — How to re-sharpen a bread knife? Some might recommend to use a stick-type sharpener, but it does not seem easy to sharpen properly all the waves at the knife blade by such a stick… Therefore it is better to use whetstone (flat grinding stone) …
How to Sharpen a Kitchen Knife
June 17, 2014 Knife SharpeningHow to
In most cases, kitchen knives can successfully be re-sharpened. Do you like to try that for razor-sharpness ? We recommend to sharpen your knife with waterstones for better sharpening, not with a grinding rod. Does that look to really expend much time and effort compared to the benefit? Don’t worry about it. It get easy to for …
