I still get a lot of questions about sharpening.

We receive inquiries every day, and among them, the most common questions are about sharpening. The ultimate goal of the sharpening process is to achieve a keen edge. Additionally, when aiming to improve the separation and cutting performance on ingredients, we delve into what we call ‘plus sharpening.’ The key to this ‘plus sharpening’ is mastering the fundamentals of sharpening.

Fundamental sharpening involves the skill of sharpening the specific areas you intend to. Without this skill, even if you have a particular part you want to sharpen, you might find it challenging to hit the mark on the whetstone. Initially, the crucial aspect is being able to hit the intended spot on the whetstone, and once you master that, you can sharpen to achieve the desired form.

As a knife specialist, I can practice this skill with Aike’s knives or outlet knives that have scratches. However, for chefs who need to consider both their tools and the intricacies of cooking, it can be quite challenging. While I’ve introduced knives like the ‘Suisin Special Future’ with a Hamaguri edge, I realize I haven’t covered the basics of sharpening.

Looking back, I’m thinking of producing videos on fundamental sharpening in 2007. The foundation lies in ‘sharpening not with the entire surface but with a point,’ and I want to create videos that portray this more realistically. No matter how excellent a knife you buy, if you can’t sharpen it, it’s a missed opportunity.

I’m eager to share the techniques and experiences I currently possess. It’s December already! This year, I reduced the update frequency of the ‘Suisin Special Future,’ allowing me to explore various other things. Fully charged and with ideas in place, December looks like a month of preparation for the exciting possibilities of 2007.

Hibishugyo

2006-12-01(00:00)