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                              Membership How To Sharpen How To Sharpen 2

 

                         How To Sharpen 2 

             Japanese Traditional Knife (Single Bevel Edge)

 

Step 2  Start Sharpening (Sharpening face side of blade)

(Step 1. you can check at How To Sharpen (1))

 

 The method of Sharpening Single Bevel Edge is little bit different from sharpening double edge. But most of points are same, so you will get accustomed to sharpening quickly.

yanagiba-blade3.jpg

   First we sharpen face side of blade. As you see the picture above, put knife's edge point (Circled part on picture)on whetstone.

 

sharpening-nakato-a.jpg

  Push the point you want to sharpen with your fingers. While keeping the angle and pushing the point with your fingers, stroke the blade until it reaches the other edge of the whetstone, then pull the blade back until it reaches the edge of the whetstone. This back and forth is counted as one stroke. Repeat it for about five strokes until you can see or feel some small burrs (edge curvatures) Then move the position of your fingers to where you have not sharpened yet, and repeat this five strokes of sharpening processed from the tip to the base of the blade.


 Step 3  Sharpening opposite side of blade

After the Step2, we now sharpen opposite flat side of the blade (with slightly concaved shape)

 

Put whole blade flat on whetstone as below picture.

sharpening-nakato-b.jpg

  While pushing the the blade with your fingers, stroke the blade until it reaches the other edge of the whetstone, then pull the blade back until it reaches the edge of the whetstone. You can consider this sharpening process is removing the burrs on the edge (After Sharpening Face side of blade). Repeat this from the tip to the base of the blade.

 

 

 

  Basically, there are 3 types of whetstones, Arato (rough grits), Nakato (medium grits) and Shiageto (fine grits). We normally use Nakato for the sharpening, but you can start with Arato to correct rough or damaged edge, and then Nakato and finish with Shiageto to get a fine and keen edge. All the sharpening methods and processes are same. However, it is not recommended to sharpen the opposite flat side of the blade with Arato

 

  After the final sharpening with Shiageto, we recommend to use newspapers to remove the small burrs. You put the blade edge on newspapers and repeat the motion of moving the blade right to left and left to right.

 

  At the end of sharpening works, hand wash your knife and wipe it dry with clean cloth.

 

 

  We learned this method of sharpening from the experienced craftsman. 

 

  Here are the step by step methods he demonstrated us. Some other craftsmen may have their own ways of sharpening, but we believe this will be good example and will help you to get the good result of re-sharpening.

 

 1.

sharpening-arato-a.jpg

  Sharpening with Arato for only face side of blade. Craftsman does not recomend to sharpen opposide side of blade with Rough Grit (Arato) whetstone.

 2.

sharpening-nakato-a1.jpgsharpening-nakato-b1.jpg

  Sharpening with Nakato for face side of blade, after then, sharpening opposite side of blade for removing the barr. Craftsman does this sharpening process with several kinds of Nakato (#800, #1000, #1200), before sharpening with Shiageto.

 3.

sharpening-shiageto-n-a.jpgsharpening-shiageto-n-b.jpg

  Sharpening with Shiageto for making finer and more detailed edge. Also the sharpening process with Shiageto makes better looks&finished.

 4.  After the Sharpening process with Shiageto, for removing the edge, we recomend to use newspapers (you put the edge on newspapers and repeat the motion (Moving the blade right to left, left to right while you put edge on newspapers.)
 5.  Hand washing the knife and keep it dry with clean cloth. This is the end of sharpening works.
 

 

 
 
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