Unraveling the Distinctions among Blade Sharpening Shops

Blade Alignment by Different Sharpeners: Comparing Knives Crafted by the Same Blacksmith

We recently performed blade alignment on knives crafted by the same blacksmith but sharpened by different blade sharpeners. Both knives are brand new, one being from the “SUISIN” series and the other from a different manufacturer. From the shape of the nakago (tang) and machi (notch), we can tell that they were made by the same blacksmith.

Blade alignment, in this case, involves a delicate process of readjusting the “Itohiki” (groove) and “uraoshi” (back bevel). The knives were already quite sharp, but we decided to refine them slightly using whetstones for that extra edge. (Note: “uraoshi” refers to the back bevel of the blade.)

Each knife’s edge bevel and blade width show the distinct intentions of the craftsmen. However, the significant difference lies in the “uraoshi” (back bevel). The SUISIN knife was professionally sharpened using the traditional Honkasumi method by a highly skilled and reputed craftsman from Sakai. On the other hand, the sharpener of the other brand’s knife is unknown.

The ideal “uraoshi” is when the back bevel is evenly and uniformly sharpened, resulting in a precise edge width. Speaking with some bias, the SUISIN knife has a beautifully sharp edge. However, the other knife has certain areas that are clearly uneven in their contact with the whetstone.

When trying to address the unevenness and bring the non-contacting areas in contact with the whetstone, the other parts of the blade get over-sharpened. The tip’s curvature was so untouched that there seemed to be no contact at all.

I think applying an angle on the back like a “Gyuto” (Western-style chef knife) might help, or maybe I should press down on the non-contacting areas until they make contact. In the end, after much trial and error, I managed to find a compromise, but I couldn’t help feeling uneasy.

It’s a knife entrusted to me by a customer, and even though I didn’t do anything wrong, it still feels somewhat uncomfortable. I wish I hadn’t touched it, but at the same time, it became much sharper.

In the world of knife craftsmen, knives are born in the hands of the blacksmith and nurtured by the blade sharpeners. Perhaps that’s how it is!

hibishugyo

• 2011-06-23