sharpening diagnosis? ?

During our lunch break the other day, SushiIta (sushi master) brought over his knife, asking me to check if his sharpening was on point. In the past, I used to share suggestions based on theoretical knowledge, like “this way works better!” and such. However, lately, I’ve been adopting a different approach. I listen to how the user uses the knife first and then provide feedback and improvement tips accordingly.

The questions I ask vary depending on the individual, but generally, I inquire about any dissatisfactions while using the knife, such as difficulty in making clean cuts, susceptibility to chipping, or not being able to cut smoothly for an extended period. Going through the list, he mentioned that he had no particular issues or dissatisfactions. So, I reckon that means he’s doing things right when it comes to using the tool.

Of course, I always offer my personal suggestions, like “I’d sharpen this part more to improve the edge retention,” but I make sure not to force any recommendations. It’s more about sharing ideas without pressure. For now, I believe the best approach is to proceed as mentioned above. It allows for a friendly and constructive conversation, focusing on finding the most suitable solutions for the user’s needs.

When someone simply says, “Sharpen it!” I take it as a challenge and transform into “Aoki Tatsuya,” the sharpener extraordinaire! With my expert judgment, I’ll sharpen the knife to its absolute best state and make it shine! It’s all in a day’s work!

Today, a young aspiring chef from the culinary school visited our company. He mentioned that his Usuba knife loses its sharpness quickly, and he wondered if it was due to poor sharpening. As I observed his knife, I could tell right away that his sharpening skills were actually quite impressive, and he handled the knife with care.

So, we embarked on a journey together to find the cause of the blade dulling issue! We explored several possibilities, such as the type of cutting board, his cutting technique (including the work volume and how he uses the cutting board), the desired sharpness he seeks in his cuts, the type of whetstones he uses (especially the finishing stone), and the steel used for the Usuba blade.

While the order of exploration didn’t matter much, we discussed these points in detail, and the answers started to unfold. Ultimately, we concluded that the current knife he owns might not match his daily workload, leading to the blade dulling quickly. It wasn’t necessarily a matter of poor sharpening technique, but rather that the knife wasn’t the perfect fit for his needs.

As we explored further, we realized that if he wanted to maintain the ideal sharpness he desired without changing his current sharpening style, switching to a steel with greater durability might be the best solution. Changing the steel wouldn’t require significant adjustments in his knife usage, and he could enjoy long-lasting sharpness. Of course, if he decides to change the steel, a bit of tweaking in his sharpening technique would be necessary, but once he masters it, maintaining the desired sharpness would become more achievable.

There are countless possibilities and factors to consider, but for now, let’s leave it at that… and continue this exciting knife-sharpening journey!

hibushugo

• 2013-02-07