sharpening western knives

Double-edged western knives, especially those made of stainless steel, often struggle to achieve that razor-sharp edge we hope for. It’s quite a disappointment when you finally get that perfectly sharp edge, only to find it underperforming after the next sharpening session. And if you switch to a knife with a different type of steel, suddenly it refuses to hold an edge altogether. Many of us have heard about this, that feeling of not having a clear sharpening approach, like trying to grasp something slippery.

I’ve introduced concepts like ‘the compatibility between knives and sharpening stones’ and ‘refining the back bevel with a melamine sponge,’ but I’m delving even deeper into researching a fundamentally simple yet satisfyingly crisp method to bring out that cutting edge with ease. The goal is to find that sweet spot where the knife and the whetstone dance harmoniously, producing a satisfyingly crisp edge that effortlessly glides through. It’s an ongoing journey of exploration!

In the midst of all this, there’s one sharpening method that’s got me thinking, ‘Could it be? (＾～＾)b’. I’ve been giving it a go, repeating it two or three times. Once I’ve got a definite answer, I’ll have others put it into practice and see what happens! Meanwhile, I’m simultaneously working on a project to create a Western-style knife with stainless steel that can emulate the feeling of carbon steel, you know, that ‘a little bit… this is it!’ kind of situation I experienced while testing the samples.

This is all set for a rigorous practical test in a demanding kitchen environment. Dealing with professional knives, durability is a top priority. The samples have shown promising results in achieving a sharp edge. Now, let’s see how long that edge can hold up! And when the sharpness eventually wanes, the question is, can we easily bring back that keenness? Exciting times ahead!

hibishugyo

• 2016-07-27