Having a set of ultra sharp knives is a prerequisite for good cooking, as is keeping those tools well looked after. In this article, we will be looking at the correct angle that traditional Japanese knives should be sharpened at on a whetstone, as well as all the benefits that come with doing so.
WHY BOTHER KEEPING KNIVES SHARP?
In a professional kitchen, having a sharp knife is a necessity. Whether you are a commercial chef, or home cook, ensuring that all your equipment is of the highest quality can make or break your overall preparation experience.
Enjoying the process of cooking should be just as important as eating your creations - and having a blunt knife can ruin that. A blade that is not sharp can make chopping, slicing, and mincing all the more cumbersome, and frankly, less enjoyable. Cooking should provide a space to be creative, experiment, and slow down from the busy chaos that is life; having a sharp knife allows you to do this with ease.
General health and safety is another reason to keep your knives sharp. With a blunt blade, you may find yourself having to apply more pressure than necessary - particularly when it comes to larger, and tougher foods. To avoid a slip, we recommend keeping your knives as sharp as possible. This will allow you to glide through your food preparation process.
WHAT IS THE BEST WAY TO SHARPEN KNIVES?
If you are looking to invest in a complete set of handmade knives, then keeping them sharp is vital. Sharpening stones are unquestionably the best way to sharpen knives at home, and with our double-sided combination sharpening stones, it couldn’t be easier. Upon purchasing one of our sharpening stones, you will notice that each one features two sharpening surfaces. One is a fast cutting 1000 grit and the other is a finer 6000 grit which gives an amazing, silky polish. Not only are sharpening stones the most effective way to sharpen your knives but also, with practice, they’re the easiest.
After choosing a sharpening stone, the next step will be finding the correct angle for sharpening the knife. With every order of our sharpening stones, we include an angle guide to make sure you sharpen at the exact right angle; plus a QR code allowing you to watch a free sharpening masterclass.
WHAT IS THE CORRECT ANGLE FOR SHARPENING YOUR KNIFE?
We recommend sharpening your Japanese knife on a 10-15 degree angle up from the stone. As Japanese knives are typically double bevel, it means that the blade will need to be sharpened like this on the other side as well.
Members of Katto Rewards can also take advantage of our free knife sharpening service. The program is free to join and offers members a bunch of exclusive benefits. Just get in touch when it's time for a sharpening.