Defining Knife Sharpening
The title may sound a bit grand, but… today I had a discussion with a blacksmith about knives. We talked about Honyaki knives, different types of steel, and a lot more. Eventually, we got into a rare conversation about sharpening techniques. There was a past discussion among craftsmen about how to answer when someone asks about Sakai’s unique knife sharpening methods.
When they mentioned ‘sharpening techniques,’ it wasn’t just the simple act of sharpening a knife on a whetstone. The real question was about the intricacies—how do you sharpen the main bevel? What do you do with the edge? Should the structure be Hamaguri? That kind of stuff.
Some big-name traditional craftsmen were brought up in the conversation, and it seems everyone had a different take. I heard various sharpening methods, and honestly, they all sounded like the ‘right’ way to do it! (LOL) Personally, I think it’s better not to focus on rigid definitions, but rather to suggest a sharpening style that suits the individual.
However, for someone who doesn’t understand their own sharpening or what they’re aiming for, maybe some kind of definition or guideline is necessary. In the end, I felt that this might just lead to textbook-like explanations, but that was the thought that stuck with me today.
- 2013-07-12
