How to sharpen a kitchen knife correctly
How to sharpen a kitchen knife correctly Mastering the Art of Sharpening Japanese Kitchen Knives Properly sharpening your Japanese kitchen knives is essential for precision in the culinary realm. Japanese knives, known for their craftsmanship, come in various types like santoku, cleavers, and damascus steel blades. Follow these steps to ensure your knives stay razor-sharp: 1. **Understand Your Knife Type**: Different Japanese knives serve distinct purposes. Identify your knife type to determine the sharpening angle and technique. 2. **Select the Right Sharpener**: Invest in a quality sharpener suitable for Japanese knives. Whetstones are popular for maintaining the delicate edges of these precision instruments. 3. **Angle Matters**: Japanese knives typically have a sharper angle. Maintain a 15 to 20-degree angle while sharpening to preserve the blade's integrity. 4. **Consistent Strokes**: Whether using a whetstone or a honing rod, maintain consistent strokes along the entire leng