Now you own a knife, it’s time to learn how to use it safely and take care of the knife. A blunt knife is more likely to injure you as you apply more force to get the job done, so sharpening is essential. Here we cover the essential skills you need to know.
Many sushi chefs sharpen their precious knives at the end of each work day. Edge life versus ease of sharpening – it is up to you to balance these considerations and choose an appropriate knife.
Why so much sharpening?
All knives must be continually worked against a water stone to be used at their fullest potential. As you familiarise yourself with the stone and knife, you may begin to change the bevel based on your needs.
When should I sharpen?
Ideally, you should sharpen the knife right out of the box. This will produce the strongest edge and is especially necessary for traditional Japanese knives. We recommend that customers sharpen their knives before they become too dull. Sharpening a very dull knife will require much more time. Stones can be fragile and should never be over-soaked. Over-soaking will decrease the stone’s quality and make sharpening more difficult. After sharpening, wipe clean and allow to air dry. It is preferable to store stones in a dry towel. Returning a wet stone to its cardboard box can lead to mould growth, which can weaken the stone resulting in cracking or separation.
Japanese-Style Knives (Yanagi, Takobiki, Usuba, Kamagata Usuba, Deba Knives)
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