Sharpening that I think about now
After considering various factors, I decided to try sharpening techniques aimed at efficiently slicing through a large amount of sashimi while prioritizing durability, strength, and thickness.
I went for a mirror-like edge, but with a combination of a resilient Hamaguri edge and a straight edge, aiming for both strength and excellent cutting performance. I experimented with creating a 3D taper within the cutting edge from the base to the tip.
Furthermore, I narrowed the cutting edge width to efficiently reduce friction during slicing. It’s like a hybrid between a Takohiki and a Yanagiba, but with a slightly wider feel!
How do you like it? This makes me want to cut the ingredients…
The cutting performance seems promising, doesn’t it?
To maximize the sharpness of the steel, it’s crucial to consider the compatibility with the sharpening stone. Plus, when you add in the consideration of the blade’s structure, you can really fine-tune its cutting ability.
As I mentioned earlier, this particular yanagiba was sharpened with the intention of efficiently slicing through a large amount of sashimi while maintaining durability, strength, and thickness, so it might not be suitable for other scenarios.
Hibishugyo
- 2008-07-15
