Sharpening a Japaneese knife …a SINGLE BEVELED knife. which way is suitable?
I have 3 single bevel sushi (sashimi) knives…and I would like to sharpen them. I have both a fine clay and fine/ultra fine stone…and a steel honing rod. The knives are made with Molybdenum/Vanadium Stainless Steel. (I think I spelled that right)…and I don’t know if I should sharpen them on only one side, one direction or both sides and/or both directions. Can I get some help?
PS: I have NO PROBLEMS with my western knives, and am happy with my results, the single bevel is new to me.
I have aquirred several Single beveled knives over the years as a Chef and some are very pricey and I take extreme care of them, but it is not hard at all. Good tips on the previous answer though, just to add a few to perfect your skill. As stated before soak the stones in water for approx. 5-6 minutes as the stones are pourous and need the time to take in the water. Holding the edged side at a right angle to the Fine Clay Stone, spread your fingers so they are evenly spaced along the blade and grasp the handle with the other hand. The angle of the knife in relation to the stone should be about the space of a penny. Gently push and pull the blade back and forth approx. 10-20 times, the stone should slightly turn grey in color as the knife is being sharpened. Continue Down the length of the blade until the knife has been fully sharpened. After you have finished move on to the Ultra Fine stone and repeat the process again. After you have finished this process on the second Stone clean the knife with water and dry. Take your honing Steel and pull the edged side of the blade only a few times, to remove any minute nicks, then I usually once and only once pull the opposite side of the edge down the steel just to truly straighten the blade. The perfect thing is that this type of steel is a little stronger so not as much a need to be so particular with it. Also, when you take the original edge off of the knife and after you have sharpened it several times the blade will truley become “your” knife because you will naturally sharpen it the same way every time!!! Good Luck
Knife Sharpening Secrets – Japanese Knives
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