Finishing According to the Ingredients!
Food is prepared according to its ingredients, right? Well, knives are no different; they should be sharpened according to their materials!
White steel requires a sharpening technique suited for white steel, and the same goes for blue steel. While these two types share some material characteristics, when it comes to blue or white steel, not to mention other steels like INOX, silver 3, or V Gold 10, the sharpening approach can be quite different.
Strictly speaking, the blade’s shape (such as Hamaguri or flat) might be somewhat interchangeable, but if you don’t handle the edge properly, the performance won’t be up to par. Although we now have many knives that are rust-resistant, I often see knives of this type being sharpened in the style of carbon steel knives.
Statements like ‘It’s rust-resistant!’ or ‘It won’t rust!’ tend to take the lead, and sellers might not adequately explain the details. I’m starting to be able to explain how, by sharpening a knife in a certain way, you can bring out 100% of its unique characteristics.
I’d love to discuss this in more detail. It feels like something that could be made into a DVD. To give you a little preview: ‘In essence, it’s all about creating a Itohiki!
hibishugyo
- 2007-09-20
