Sharp Knives, Beautiful Cooking
Sharp Knives, Beautiful Cooking
Because It Is the Foundation of Edge Sharpening If you are buying your first whetstone or are new to knife sharpening, the first skill you should learn is edge sharpening—restoring the cutting edge by sharpening the very tip of the…
Whetstones come in different grit levels, and each serves a specific purpose. A coarse whetstone generally refers to a stone with a grit rating below #400. It contains the largest abrasive particles and is designed for aggressive material removal. Its…
Whether an 8,000-grit finishing stone is worthwhile depends on the situation. However, for a general-purpose kitchen knife used in everyday cooking, my answer is simple: an ultra-fine whetstone of 8,000 grit or higher is usually unnecessary, and most people will…
This is one of the questions I am asked most often by people who are sharpening a knife for the first time, or by those who have tried sharpening on their own but are still unsure which whetstone to choose.…
This is probably the question we are asked most often. The short answer is that there is no fixed interval or universal guideline for when a knife should be sharpened. The right time is simply when you feel that it…
Today, when stainless steel knives are the norm, many people are unfamiliar with rust forming on carbon steel knives. We are sometimes asked whether rust on a knife is harmful to human health. Is Rust on a Knife Toxic? The…
In recent years, Japanese cuisine has become increasingly popular around the world, leading to growing interest in Japanese kitchen knives. Many visitors to Japan purchase a knife as a souvenir during their trip. One question we are often asked is:…
The Great Debate: Stainless (INOX) or Carbon Steel? When it comes to choosing between stainless steel and carbon steel, both have their pros and cons. Ultimately, it comes down to personal preference. However, if we look at it strictly from…