The Sharpening of a Chef’s Knife
Today, during the late morning with some free time on my hands, I had the pleasure of sharpening a customer’s well-used chef’s knife, which had seen its fair share of action in their home kitchen. As you can tell from the photos below, it had reached a point where its bluntness was quite evident, even just by looking at it.
Before it reaches this state, using a finishing sharpening stone can help avoid the need for a mid-level sharpening stone. However, for our valued customers at home, it sometimes takes until the blade is completely dull, as shiny as a pearl, before they decide it’s time for a touch-up with the middle sharpening stone.
Of course, the mid-level sharpening stone provides more sharpening power and revitalizes the blade, but it does wear down the knife! Please note that while a finishing sharpening stone can restore sharpness, it might take a bit more time. So, it’s often better to boldly tackle the task with the mid-level sharpening stone.
Because I’ve sharpened the blade to a sharp angle, it doesn’t appear white! The whitish appearance you see is the Itohiki effect. Itohiki works wonders on low-hardness Western knives, giving them a sensation of increased hardness (strictly speaking, the hardness remains the same, but it feels stronger structurally). Additionally, skillful application of Itohiki often results in damage limited to the Itohiki area, making it possible to simply rejuvenate Itohiki in the next sharpening session if needed. Of course, if there are any chips or damage beyond that, it’s time to address them.
For this sharpening session, I used an 800-grit medium sharpening stone and a 6000-grit finishing sharpening stone. I honed the 800-grit edges to a refined finish with the 6000-grit stone, resulting in excellent cutting performance and food adhesion resistance. With a 180mm knife like this one, it’s best for slicing without any resistance, making quick and clean cuts.
Today’s discussion was all about sharpening techniques suitable for home use. Happy cooking!
hibishugyo
- 2010-04-23
