What are the different methods of sharpening Japanese kitchen knives?

Japanese kitchen knives are renowned for their exceptional sharpness, precision, and durability. In order to maintain these qualities, it is essential to sharpen them regularly and precisely. Sharpening Japanese knives differs slightly from Western knives, due to the hardness and angle of the blade. In this article, we will explore the different methods of sharpening Japanese kitchen knives, from whetstones to manual and electric sharpeners, while also providing some tips for maintaining your knives.

Sharpening stones

Water stones

Japanese water stones , or "whetstones", are one of the most traditional and effective methods for sharpening Japanese knives. These stones come in different grits, ranging from coarse stones (200-600) to finishing stones (3000-8000).

1. Coarse stone (200-600) : Used to restore the edge to a very dull knife or to repair chips on the blade.
2. Medium Stone (1000-3000) : Ideal for regular sharpening. A 1000 grit stone is usually sufficient to maintain most knives.
3. Finishing Stone (3000-8000) : Polishes the blade edge to a razor-sharp finish.

How to use a sharpening stone?

1. Soaking : Place the stone in water for about 10 to 15 minutes before beginning.
2. Positioning : Place the stone on a stable surface with a non-slip backing.
3. Angle : Maintain a 15 to 20 degree angle between the blade and the stone.
4. Movements : Use regular back and forth movements, starting with the coarsest stone and ending with the finest.
5. Rinsing : Rinse the blade and stone between each step to prevent buildup of metal debris.

Oil stones

Less commonly used than water stones, oil stones require oil to lubricate the surface during sharpening. They are more abrasive and can be useful especially for major repair work.

Manual sharpeners

Manual sharpeners are portable devices that typically have two to three slots with abrasives of different grits. They are convenient and easy to use for quick sharpening.

Types of manual sharpeners:

1. Roller sharpeners : These have ceramic or tungsten carbide rollers. Simply run the blade through the slots a few times for a quick sharpening.
2. Angle Guide Sharpeners : These sharpeners hold the blade at a fixed angle, which is ideal for those who are not comfortable with manual sharpening on a stone.

Using manual sharpeners:

1. Stability : Place the sharpener on a flat, stable surface.
2. Angle and Pressure : Insert the blade into the appropriate slot and gently pull it toward you while maintaining light to moderate pressure.
3. Repeat : Repeat the process several times until you achieve the desired sharpness.

Electric sharpeners

Electric sharpeners are a modern and convenient option for those who prefer a faster and less laborious method. These devices use rotating discs coated with abrasive materials to sharpen the blade automatically.

How electric sharpeners work:

1. Multiple Slots : Like manual sharpeners, they have multiple slots for different sharpening levels (coarse, medium, fine).
2. Abrasive Discs : Rotating discs sharpen the blade as it is passed through the slots.
3. Easy to use : Simply pass the blade through the slots according to the manufacturer's instructions.

Advantages and disadvantages:

• Advantages : Speed, ease of use, ideal for those not used to manual sharpening.
• Cons : Less control over sharpening angle, can remove too much material if used incorrectly.

Sharpening techniques specific to Japanese knives

Single bevel sharpening

Japanese knives such as the yanagiba or usuba are often sharpened with a single bevel, meaning one side of the blade is flat and the other is beveled. This technique requires some expertise to maintain the correct angle and ensure a precise cut.

1. Maintain a constant angle : Use guides or supports to help maintain the correct angle while sharpening.
2. Sharpening one side : Sharpen the beveled side until you feel a slight edge on the flat side.
3. Polishing : Use a finishing stone to polish the edge of the blade.

Double bevel sharpening

Double-bevel Japanese knives, such as gyutos or santokus, are sharpened in a similar manner to Western knives. Both sides of the blade are beveled, usually at a 15-20 degree angle.

1. Sharpen both sides : Run the blade over the whetstone or hand sharpener, maintaining the recommended angle.
2. Final Polishing : Use a finishing stone or fine slot of the sharpener to polish the edge.

Care instructions

To extend the life and effectiveness of your Japanese knives, here are some maintenance tips:

1. Cleaning : Hand wash your knives with warm water and mild soap. Avoid the dishwasher.
2. Storage : Store your knives in a knife block, on a magnetic bar, or in a protective cover to avoid bumps and scratches.
3. Proper Use : Use a wooden or plastic cutting board to avoid damaging the edge. Avoid cutting frozen foods or bones.

Conclusion

Sharpening Japanese kitchen knives is an art that requires practice and patience. Whether you choose whetstones, manual or electric sharpeners, it is important to understand the specific needs of each type of knife and adopt the appropriate sharpening technique. By following these tips and maintaining your knives regularly, you will be able to fully enjoy their exceptional sharpness and unrivaled performance.