Knife Sharpening Basics

Introduction

• Speaker: Vincent at Korn Japanese Trading
• Topic: Basics of Knife Sharpening using Water Stones (Whetstones)
• Personal anecdote about knife sharpening mishap

Tools for Sharpening

Water Stones (Whetstones)

• Traditional Japanese method, popular in the culinary industry
• Types:
  • Medium Stones: 800-2000 grit
    • 1000 grit: Best all-around stone
  • Finishing/Fine Stones: 3000+ grit
    • Examples: 8000 grit up to 30,000 grit
• Honing Steel: Used for realigning the edge, not sharpening

Knife Sharpening Process

Preparation

1. Soak the Stones: 15-20 minutes in water
2. Know Your Knife:
   • Bevel ratio (e.g., 70/30 for Japanese chef knives)
   • Dominant side (right or left-handed)

Sharpening Technique

1. Grip:
   • Thumb on spine, index finger on heel
   • Hold knife diagonally
2. Finding the Angle:
   • Lay knife flat, use fingers to feel the edge flush with the stone
   • Penny Trick: Use three pennies for non-dominant side, two pennies for dominant side
3. Sharpening:
   • Place two fingers on tip, press firmly, pull straight down, release pressure going up
   • Work down in sections applying equal pressure
4. Dominant Side:
   • Change grip: Thumb on heel, index finger on spine
   • Work longer until a burr forms from heel to tip
   • Keep mud/sediment on stone

Finishing

1. Finishing Stone:
   • Can crack if left in water too long; continually add water during use
   • Light pressure, refine edge
   • Longer work leads to more polished edge
2. Testing the Sharpness:
   • Use thin paper, cut from heel to tip
3. Stone Maintenance:
   • Use a stone fixer to keep the surface flat

Final Tips

• Regularly maintain and care for your knives for longevity