{"id":572,"date":"2025-08-30T00:33:25","date_gmt":"2025-08-30T04:33:25","guid":{"rendered":"https:\/\/togiya2020.com\/en\/?p=572"},"modified":"2026-01-03T14:24:39","modified_gmt":"2026-01-03T22:24:39","slug":"the-unique-craft-of-japanese-professional-knife-sharpening","status":"publish","type":"post","link":"https:\/\/togiya2020.com\/en\/the-unique-craft-of-japanese-professional-knife-sharpening\/","title":{"rendered":"The Unique Craft of Japanese Professional Knife Sharpening"},"content":{"rendered":"\n<p>When most people think of knife sharpening, they imagine simply shaving the edge a little to make it pointy again.<br>This is especially true for people overseas, where the culture of sharpening with whetstones is not very familiar.<\/p>\n\n\n\n<p>Sharpening with water and a whetstone may look like a simple task. Many assume that just rubbing the edge lightly against the stone will instantly restore sharpness. However, this alone is not enough to maintain a truly fine cutting edge.<\/p>\n\n\n\n<p>A knife\u2019s cross-section is wedge-shaped: the edge is thin, and it gradually becomes thicker toward the spine. If you keep sharpening only at the same angle on the very edge, the blade will slowly grow thicker at the tip, making it dull. Eventually, it may reach a point where no matter how much you sharpen, it won\u2019t cut properly.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full is-resized has-custom-border\"><img decoding=\"async\" width=\"656\" height=\"800\" src=\"https:\/\/togiya2020.com\/en\/wp-content\/uploads\/2025\/08\/danmen2.jpg\" alt=\"\" class=\"has-border-color wp-image-574\" style=\"border-color:var(--theme-palette-color-2, #2A2A2A);border-width:1px;border-radius:30px;width:238px;height:auto\" srcset=\"https:\/\/togiya2020.com\/en\/wp-content\/uploads\/2025\/08\/danmen2.jpg 656w, https:\/\/togiya2020.com\/en\/wp-content\/uploads\/2025\/08\/danmen2-246x300.jpg 246w\" sizes=\"(max-width: 656px) 100vw, 656px\" \/><figcaption class=\"wp-element-caption\">Sharpening the blade at the same angle will make the cutting edge rounded<\/figcaption><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full is-resized has-custom-border\"><img decoding=\"async\" width=\"656\" height=\"800\" src=\"https:\/\/togiya2020.com\/en\/wp-content\/uploads\/2025\/08\/danmen.jpg\" alt=\"\" class=\"has-border-color wp-image-573\" style=\"border-color:var(--theme-palette-color-2, #2A2A2A);border-width:1px;border-radius:8px;width:233px;height:auto\" srcset=\"https:\/\/togiya2020.com\/en\/wp-content\/uploads\/2025\/08\/danmen.jpg 656w, https:\/\/togiya2020.com\/en\/wp-content\/uploads\/2025\/08\/danmen-246x300.jpg 246w\" sizes=\"(max-width: 656px) 100vw, 656px\" \/><figcaption class=\"wp-element-caption\">Knives come in a variety of shapes<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>Japanese knives are made very hard through special heat treatment. This allows them to hold a thin, sharp edge without collapsing. But if the edge is improperly ground and thickened, this advantage is lost.<\/p>\n\n\n\n<p>To prevent this, professional sharpeners adjust not only the edge but also the overall thickness and shape of the blade. Each knife has a slightly different form, often with subtle warps or quirks. A skilled sharpener must take all of these into account, applying technique and judgment to bring out the knife\u2019s full performance.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>When most people think of knife sharpening, they imagine simply shaving the edge a little to make it pointy again.This is especially true for people overseas, where the culture of sharpening with whetstones is not very familiar. Sharpening with water and a whetstone may look like a simple task. Many assume that just rubbing the edge lightly against the stone will instantly restore sharpness. However, this alone is not enough to maintain a truly fine cutting edge. A knife\u2019s cross-section is wedge-shaped: the edge is thin, and it gradually becomes thicker toward the spine. If you keep sharpening only at the same angle on the very edge, the blade will [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[7],"tags":[8,9],"class_list":["post-572","post","type-post","status-publish","format-standard","hentry","category-a-short-story-about-knives","tag-edge-retention","tag-knife-sharpening"],"blocksy_meta":[],"uagb_featured_image_src":{"full":false,"thumbnail":false,"medium":false,"medium_large":false,"large":false,"1536x1536":false,"2048x2048":false},"uagb_author_info":{"display_name":"TOGIYA","author_link":"https:\/\/togiya2020.com\/en\/author\/togiya\/"},"uagb_comment_info":0,"uagb_excerpt":"When most people think of knife sharpening, they imagine simply shaving the edge a little to make it pointy again.This is especially true for people overseas, where the culture of sharpening with whetstones is not very familiar. Sharpening with water and a whetstone may look like a simple task. Many assume that just rubbing the&hellip;","_links":{"self":[{"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/posts\/572","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/comments?post=572"}],"version-history":[{"count":2,"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/posts\/572\/revisions"}],"predecessor-version":[{"id":576,"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/posts\/572\/revisions\/576"}],"wp:attachment":[{"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/media?parent=572"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/categories?post=572"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/togiya2020.com\/en\/wp-json\/wp\/v2\/tags?post=572"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}