Make the green onions crunchy!

Today, a customer with rather complex sharpening theories paid me a visit. They left a knife with me for repairs, and I felt pretty good about how it turned out. However, the customer seemed somewhat contemplative when they touched the blade’s edge, and I couldn’t help but ask, ‘Is something wrong?’ They proceeded to share various opinions.

It turns out this knife is used for finely chopping onions, and my edge wasn’t as comfortable for this task. They shared their reasoning and explained what would make it easier for them. Well, that made me feel like my sharpening wasn’t up to par (＞＜)ｂ.

A sharp knife, if sharpened correctly, results in perfectly crisp and clean cuts for onions! Having an edge that can keep sliced onions fresh for a week is a little… perplexing. This particular knife wasn’t a Usuba knife but a single-edged Sujihiki, which might explain the nuances, but their message got through, even if not entirely clear.

I have a hunch that solving this could lead to a great improvement, especially when transferred to a Usuba knife. Now, how to approach this challenge… Let’s start by slicing onions with my ideal sharpening!

hibishugyou

2007-01-25