How to Sharpen a Knife Using Traditional Japanese Methods

A good chef knows how to sharpen a knife and keep it in good condition. But it’s easy to get overwhelmed by the information available online. And even the most seasoned chef can forget about maintenance when there’s lots to do in the kitchen.

So, allow us to clear your confusion! Continue reading to learn how to sharpen a knife using traditional Japanese methods and why maintaining your blade’s sharpness is so essential.

What are the benefits of having a sharp knife? 

A sharp utensil makes food preparation much easier. It saves time chopping food and reduces the pressure exerted, retaining more of their taste and nutritional content. That’s especially the case with herbs and fish, which quickly lose their freshness. Plus, the ingredients look smoother than jagged cuts from a blunt tool.

More importantly, sharp utensils are safer. A dull knife forces the cook to use more pressure, straining and fatiguing their muscles. There’s also a higher possibility of accidents in a time crunch. Finally, the jagged cutting quickens oxidation, compromising the ingredients’ freshness and causing the food’s texture and appearance to suffer.  

What are some misconceptions about knife maintenance?

Some people think that sharpening is a one-and-done process. But even the best blade dulls over time, especially if you do lots of chopping, have a low-quality utensil, or use the incorrect chopping surfaces. Regularly maintaining your collection is less expensive than overhauling it entirely. We’ll go over the three options in a moment.

Other people claim that the same technique works for all knives. That’s not true – Western and Japanese blades have different uses and needs. Incorrectly sharpening or even oversharpening them can cause damage in the long run. Take stock of your tools’ angles, materials, and overall condition first. Ask an expert before doing the maintenance on your own.

Are you looking for well-made Japanese knives? Check out ZAKU! ZAKU has authentic knives handmade in Japan for all of your culinary needs!

What are some traditional methods for sharpening a knife?

Whetstone 

The traditional sharpening stone works best for Japanese knives. If the blade is starting to dull, use the medium and finishing stones, in that order; if it’s nicked or blunt, start with the rough one before moving onto the other two. They need to be soaked before use and kept on a wet cloth to prevent sliding.

Begin with the reverse side, switching to the face when sludge forms and moving from the tip to the heel. After a few strokes, test for a burr (the catch signaling an edge forming); return to the reverse side to remove it. Wash the blade and, after smoothing it, sharpen the beveled edge. Run the knife under hot water, dry thoroughly, and wrap in an oil coating.

Electric Sharpener 

Although this method is faster and more convenient, it is also more abrasive, taking off more of the steel, and is designed for Western products. While you can use it on Japanese knives with double-bevel edges, single-edge ones are not recommended due to their delicate blades. 

Start with the coarse slot if your blade hasn’t been sharpened in a while. If it’s done more frequently, skip to the fine slot. Push in and out from the heel to tip, about 10-15 times for each slot. To remove, pull it directly up instead of out. Wash away any metal shavings and try the paper test before using it again. 

Sharpening Service

If you’re a beginner or don’t have time to sharpen knives, we recommend dropping them off at a sharpening business. This last option is more expensive, but it will give you greater insight into knife maintenance and a chance to ask any questions. 

Professional services use specific machines that most home kitchens likely don’t have, especially if different blades need to be sharpened. Some knife companies, like ones in Sakai, offer complimentary services, including sharpening. There’s nothing better than getting your tool touched up by the same company that created it!

Why should I know how to sharpen a knife properly?

Learning how to sharpen a knife helps it work more efficiently and last longer without getting damaged. It will also protect you from mishaps or injuries. Doing it yourself will save money, so go see a professional if you’re starting out and unsure of what to do. 

Finally, sharp knives will allow you to make healthier and more delicious foods. From salmon sashimi to sliced veggies to ramen toppings, your newly sharpened blade will keep the ingredients fresher and more nutritious longer.

Taking care of your knives properly will keep your utensils, bank account, and everyone who eats in your house happy. Not only does it cut back time on food prep, but it also reduces the risk of accidents and damage from improper maintenance. Do you have any knife-sharpening tips? Share them in the comments.