Picking Right Sharpening Stones for your Japanese Chef Knives
Knife blade need to be sharpen by Sharping Stone. Frequency of sharpening as for Japanese professional chef is daily, however in basic, please sharpen when you feel that knife’s sharpness become dull. At least, we suggest to sharpen a knife once a month.
Sharpening stones are consisting of 3 types
A rough stone, 220 grit or so, will remove a lot of material quickly. This is useful for repairing chips or setting a new bevel angle on a blade.
A medium grit stone, typically 1000 to 1500, is usually the first stone you'll use if the knife is very dull, but not damaged. The finer grit removes enough material to restore the cutting edge, but not so much material that you'll grind the blade down quickly.
A fine stone, typically 4000 grit, is used for polishing a cutting edge until it's very sharp. This is usually as fine as you'll want to polish a knife because it strikes a very good balance between sharp and durable.
We recommend two side sharpening stone as you can benefit two types of grit with one sharpening stone.
King Two Sided Sharpening Stone - #1000 & #6000
Suehiro Two Sided Sharpening Stone - #1000 & #3000
How to sharpen the knife? Please view this movie. It is not difficult task and you can keep your knife shine and razor sharp!
Enjoy sharpening your knives! If you have any question or require more information, please contact us at firstname.lastname@example.org
- Hiro Nakamura