Western knives too!

We often talk about the importance of creating a proper edge angle with Japanese knives, but this concept applies to Western knives as well. It’s all about sharpening the “non-edge edge” efficiently, essentially removing excess thickness from the blade! Western knives tend to focus too much on sharpening the tip, leading to gradual thickening of the blade. Eventually, this affects the slicing performance as the pathway for the edge becomes obstructed.

While the sharpness of the cutting edge is crucial, the area behind it is equally important! Even with the same steel material, the cutting performance can vary based on this factor alone! Right now, I’m really fascinated by the structure of knives.

I’ve learned a lot from Ueda-san about filleting fish, and through my own experiences with cutting, I’ve started to wonder, “What if I try this?” or “How about doing it this way?” I’m eager to experiment with sharpening techniques that focus on quickly thinning out the blade.

It feels like I’m discussing something significant, doesn’t it? It’s a departure from the usual theories we’ve been taught.

Hibishugyo

• 2008-07-09