Mesmerizing edge

Today at SUISIN dream-workshop, I worked on a custom order for a Honbaduke made of Aogami steel. I also had a blade sharpening request, aiming for a ‘durable, long-lasting Honbaduke.’ So, I set out to sharpen with that goal in mind.

Before blindly grinding away, I always start by examining the previous sharpening done by the blade sharpener. Since it’s handmade, it’s not always in a 100% perfect condition.

My task is to bring it as close to perfection as possible. This knife was initially sharpened too thinly. Probably, when purchased, a light sharpening at the edge made it perfect for cutting ingredients.

But now, the aim is for long-lasting sharpness. To achieve that, I needed to create a Hamaguri edge, slightly thicker to ensure longevity. While grinding away any imperfections, I simultaneously adjusted the thin edge to a thicker one.

It’s tempting to grind away the thin edge entirely for a quick fix, but that would drastically narrow the knife, so it’s a gradual process.

What might take a chef weeks, I condensed into 2 to 3 hours! Then, it’s meticulously refining the blade and edge. I use a medium stone to create a mist pattern on the soft iron and polish the steel part with a finishing stone. It’s tricky to polish only the steel part without catching the soft iron – a slow, meticulous process, hoping for that perfect edge.

Finally, I added the Itohiki edge and gave it a test by slicing through a newspaper. Looks good! Tomorrow, I’ll give it another test, hoping for that ‘wow’ moment. Sometimes, rushing the process dulls the senses.

It’s good to wonder, ‘Can it get any sharper?’ Looking forward to tomorrow!

Hibishugyo

2006-12-13