Complete guide to a perfect edge
Keeping your Japanese knives sharp is crucial to ensure precise cuts and prolong the life of the knife. A sharp knife not only makes your work in the kitchen easier, but it is also much safer. Here we explain step by step how to sharpen your Japanese knives so that they are always in optimal condition.
1. Know your knife: one bevel or two
The first thing is to understand what type of Japanese knife you have. Some Japanese knives, such as the Yanagiba or Deba, are single-beveled, meaning only one side of the blade is sharpened. Others, such as the Santoku or Gyuto , are double-beveled, meaning both sides are sharpened. Knowing this is key to applying the correct sharpening technique.
2. Choose the right sharpening stone
The second step to sharpening a Japanese knife is choosing the right whetstone. Sharpening stones vary in grit, and this influences how you will sharpen your knife:
-
Coarse Grit (#400 - #800) : For very dull knives or those with damaged edges.
-
Medium grit (#1000) : Ideal for regular sharpening, keeping the edge on point.
-
Fine grit (#3000 - #8000) : For finishing and polishing the blade, leaving it ready for precise cuts.
In our shop, you can find Japanese sharpening stones to suit your needs, from the coarsest to the finest for the perfect finish.
3. Prepare your sharpening stone
Before you begin, make sure to soak the sharpening stone in water for about 10-15 minutes. This will help the stone release small particles as you sharpen, making the process easier and improving the result. As you sharpen, add water as needed to keep the stone moist.
4. Sharpening Technique: Find the Perfect Angle
Hold your knife against the stone at an angle of about 15-20 degrees. A useful trick is to think of it as the thickness of about two stacked coins – that's how far the blade should be from the stone. If you find it difficult to maintain the angle, you can use a sharpening guide to make sure you're always getting it right.
Slide the knife over the stone in smooth, even strokes. Apply moderate pressure, starting at the heel of the blade and ending at the tip. Repeat this process a few times on each side (if it's a double-bevel) or just on the sharp side (if it's a single-bevel).
5. Check the edge: Is it ready to cut?
Once you've run the knife over the stone a few times, check to see if the sharpness is adequate. To do this, try cutting a piece of paper or very carefully rub your finger against the edge to feel if everything is evenly sharpened.
If the edge is not as you wish, you can repeat the process until you achieve the perfect result. Remember, don't rush: sharpening a Japanese knife is almost an art , and it's worth doing it right!
6. Cleaning and maintenance of the knife
Once your knife is sharp, it's essential to clean it thoroughly. Use warm water and dry it thoroughly to prevent rust, especially if your knife is made of carbon steel. Likewise, make sure to clean and dry the sharpening stone before storing it.
7. Keep your knife sharper for longer
Sharpening is just one part of the care. To keep your knives at their best, store them properly in a knife block, sheath, or magnetic holder. And of course, avoid using your knives on hard surfaces or on frozen or bone-in foods, as this can damage the edge.
Conclusion: Taking care of your knives is a long-term investment
A well-maintained Japanese knife will last you a lifetime, and keeping it sharp is key. With the right tools and a little patience, you can enjoy perfect cuts every time you use it. If you don't already have a good sharpening stone, check out our selection of Japanese sharpening stones , and turn your kitchen into a true culinary sanctuary.
