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What kind of Japanese whetstones are there? How do you use them? I will
answer the following questions!!
Sharpening knives with Japanese whetstones. However, even Japanese people do
not know how to use a whetstone. A whetstone is indispensable for the
maintenance of kitchen knives. (Especially if you are a professional.)
In this article, I would like to explain it clearly with pictures.
There are three types of Japanese whetstones
As you may know if you have ever seen a whetstone, there is an index called a
"grindstone number", which indicates the "grain size (fineness of particles).
💡"grindstone number"
It is represented by a number such as #800 or #1000.
The smaller the number, the rougher the grain size, and the larger the number, the finer.
It is represented by a number such as #800 or #1000.
The smaller the number, the rougher the grain size, and the larger the number, the finer.
There are three main types of whetstones, depending on the number of
grindstones.
・Rough grinding stone (#200~#600)
・Medium whetstone (#800~#2000)
・Finishing stone (#3000 and above)
and are used according to the grain size.
For pro, three kinds. For home use? Medium is sufficient
A rough
grindstone is used for chipped blades and is not really necessary for everyday
use. However, for professional use, it is a good idea to have one.
Whether for home or professional use, a medium whetstone is the most
commonly used. If you are buying a whetstone forthe first time, you shoud
start with this medium whetstone. (For home use, this one stone is
sufficient.)
The finishing stone is used to make knives sharpened with the medium whetstone
even more beautiful. The grain size is finer, the sharpness is sharpened, and
the strength is increased. Professionals usually sharpen knives to this level
to prolong their sharpness. (For home use, you won't need it.)
Compatibility with knives is important
There is also a wide variety of materials used for grinding wheels, including
"hard to soft" and "ceraic to diamond". The knives themselves also come in a
variety of materials, so it is important to choose the right whetstone for
your own precious knives.
💡Example of how to choose
・Stainless steel knives⇒soft whetstone (can sharpen basically any type of knife)
・Ceramic nives⇒Diamond whetstone
・Steel knives⇒hard whetstone (however, depending of the type of steel, soft is best)
・Stainless steel knives⇒soft whetstone (can sharpen basically any type of knife)
・Ceramic nives⇒Diamond whetstone
・Steel knives⇒hard whetstone (however, depending of the type of steel, soft is best)
✨If you are buying for the first time, it is a good idea to choose a
grindstone that can be used for all types of knives.
When to sharpen knives？
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⚠️Indeed, steel knives are prone to rust and require daily maintenance. However, please note that daily sharpening will make them amaller and smaller.
Basically, sharpening 1-2 times a month for home use and 1-2 times a week for
professional use is sufficient.
🔶When this happens, it's time to sharpen.
- when you cut tomato, it will crushed
- when you cut onion, it stain your eyes
- cannot easily cut plastic bags
- after using a knife, your arm gets tired
How to sharpen knives using a whetstone
Some people, even chefs, cannot sharpen knives properly. It is important to learn the basics.
Wrong way to sharpen knives
Before using a whetstone, I have given you these points to keep in mind. Wrong use will damage your knife, so be careful.
🔶Using a bent whetstone
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| A whetstone whose shape has become distorted. |
When sharpening, the wheel will inevitably become distorted like this. This is why it is important to "correct the surface of the whetstone". It is necessary to flatten the surface of the whetstone before use. (see below in this article)
🔶A knife called a "CRANE'S NECK"
Image: 🔗quora
Sharpen a knife with a whetstone
Now, I will try to explain how to sharpen knives using a whetstone with pictures.
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My most recommended grinding stones "SHAPTON" |
<STEP①>
First, soak the whetstone in water for 10-15 minutes.
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| SHAPTON does not need to be soaked in water, running water is fine◎ |
💡The whetstone has a number of small holes in it, which absorb water when
soaked in water, making the blade glide more smoothly when sharpening.
<STEP②>
Next, set the whetstone.
<STEP③>
Putting the blade to the whetstone.
Place the whetstone straight in front of your body and set the knife at a
45-degree angle to the whetstone. In addition, raise the knife about
15-degree in that position, about enough to fit two coins. Note that
too much angle will sharpen the edge of the blade and make it more difficult
to cut.
<STEP④>
While maintaining the upper angle, hold the point to be sharpened and sharpen
it.
💡When the whetstone is dry, wet it with water while sharpening.
💡Depending on the length of the blade, you should divide the work into two or
three parts and sharpen each part 10 times.
💡After sharpening one side of the knife, you will see a small protrusion
called "kaeshi" or "kaeri" on the edge of the blade, so turn the knife over
and sharpen off the kaeshi as well. Turn the knife over and sharpen it in the
same way.
<STEP⑤>
Check the sharpness of the blade.
💡Use a piece of "Tempura paper" or hard paper to check the sharpness.
Keep the whetstone in good condition
The center of the whetstone will become hollow after use. If sharpened in
this condition, the blade will not be sharpened as desired, and it may
also cause the blade to lose its shape, so the whetstone must be kept
flat.
READ MORE>>>
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