Why We Test Sharpness with Newspaper

If you’ve seen our YouTube videos, you may have noticed that we often test the sharpness of a freshly sharpened knife by cutting a small piece of folded newspaper.

The reason is simple: newspaper makes it easy to feel even the slightest difference in edge condition. Of course, knives are meant to cut food, so ideally we would test with ingredients. But using food just for testing creates waste, and results vary depending on the type, freshness, and texture of the ingredient—whether meat, fish, or vegetables. Newspaper, on the other hand, is uniform, gentle on the blade, and provides consistent results.

Some sharpeners use a large sheet of newspaper and slice long cuts, but in my experience, folding the paper gives a more precise sense of the edge. By checking the cut at several points—tip, middle, and heel—you can easily detect uneven sharpening or dull spots.

In contrast, many overseas videos show dramatic tests, such as chopping through plastic bottles or shaving wood. Since many Western knives are designed to resist chipping, these demonstrations may make sense in that context. Still, I find it hard to understand what they truly reveal about kitchen knife performance.

Japanese knives are famous for their razor-like sharpness—so fine they can shave hair. Their purpose is to minimize damage to ingredients and bring out the natural flavors, especially when eating raw. Just as nobody would use a razor to hack at wood, a Japanese knife is not meant for forceful chopping stunts. It is a delicate tool, and we encourage you to handle it gently and with care.