A little essence
After a long time, I thought I’d write an article about sharpening. I’m always trying to come up with something new. To stay fresh, everyone needs to try something new, right? It feels like I, Aoki Tatsuya, or rather SUISIN, need to keep moving forward. So, I’m thinking of taking more steps in that direction! In the midst of these new challenges, let me share a little insight.
One thing is about the process of finishing the cutting edge! I tried it with a deba knife, and I believe leaving the sharpening marks of the medium grindstone can reduce resistance and sticking to ingredients. It might take some precision to apply the finishing grindstone as shown in the image below, but if you have the time, give it a try.
Whichever the case may be!
Whether you’ve polished the cutting edge to a mirror finish or embraced the Kasumi-style finish,
Remember to dampen the knife with a cloth before slicing! It makes a huge
difference in how smoothly the knife moves through ingredients (friction resistance).
Here’s another one, and it’s still a secret.
Because, you see, this is what I meant by “something new” at the beginning!
I was sharpening the deba knife for this experiment (^＾)ｂ
It’s going to be a new proposal following the Itohiki blade…!
But before introducing it, I need to experience it firsthand.
Hibishugyo
- 2008-05-02
