New whetstone

Today, I used a new medium whetstone to sharpen my Edo-style Usuba. There’s something special about a new stone! The thickness is still there, making it easier to sharpen. I’ve heard that ‘a whetstone that warps during sharpening is a bad one,’ but when I asked a craftsman about it, he replied, ‘No, no, it’s normal for them to warp.’

I think unconventional sharpening methods might reduce the warping a bit, but still, they gradually warp over time. The firing process of the whetstone also affects this, so some of it might be inevitable due to manufacturing. If it were evenly heated all the way through, maybe it would be more stable…?

Regardless, new whetstones seem to have a harder surface. With use, they develop a better edge feel. I wonder if knives are similar in that way. They seem to get better with use. Perhaps it’s because we shape and sharpen them to our liking, but there might be something about the internal structure of the steel as well.

Now, I’m going to finish up with a fine finishing stone! Recently, my Arashiyama whetstone has been performing well. Maybe it’s because it’s nicely worn in now.

• 2010-08-03