Otoshigiri

Every week, I’ve been sharpening a certain housewife’s knives. It’s got me thinking—how can I sharpen a knife used by a home cook so that it lasts longer? I’m not focusing on the steel itself but rather experimenting with the sharpening techniques. It’s been about six months now.

I already know the simple answer to this, but there’s this strange curiosity in me to discover some kind of secret method. Plus, since I get to see the condition of the knives every week, it’s the perfect opportunity for experimentation!

Now, about the title: ‘Otoshigiri.’ I’ve noticed that most housewives tend to tap their knives against the cutting board—ton ton ton—with every cut. Since there’s a term like ‘Otoshigiri,’ I wonder if there’s a reason they’re supposed to cut this way. But really, how about it?

And, funny enough, when I reflect on how I cut, I catch myself doing the same ton ton cutting. Even though my Shihan (teacher) always said, ‘You don’t cut by dropping the knife straight down; you need to slide the blade!’ I still find myself tapping at times.

I’ve realized it tends to happen when the knife is freshly sharpened, and maybe it’s because I don’t fully trust my control over the blade. Perhaps I’m afraid to make that sliding motion when I’m not confident in controlling the knife.

Maybe I’m not the only one, though. Could it be some instinctive self-preservation at play? When you’re cutting straight down, even if you nick your hand, it’s likely to be a minor injury. But with a sliding motion, you could really end up with a deep cut. And unless you’re really experienced, stopping the blade mid-slide isn’t easy at all.

So, is it that they just don’t know the proper technique, or are they instinctively protecting themselves? Or… maybe they’re just imitating something they saw on that popular TV show! (Lol)

• 2012-11-01