How to Sharpening your Knives
Double-edged knives and Single-edged knives
1,Start sharping with Ara-toishi #400. To thin the blade, sharping with an acute angle.
2,The back side is sharpened next. Make sure to keep the stone surface flat.
3,Shrapen with Naka-toishi #1000.There is variety of different kinds of Naka-toishi. A relatively softer Naka-toishi is being used here.
4,Sharpening the back side ① Hold the knife with the left hand, and sharpen the same way as the front side.
5,Sharpening the back side ② When holding the knife with the right hand, hold the knife at a right angle to the stone to avoid hitting the handle on the stone.
6,Using Shiage-toishi #6000. Using an easily assessable synthetic stone.
7,Since the blade was thinned down, a very acute angle can be observed.
8,Alter the angle slightly to make it more obtuse and perform Itohiki.Only a few strokes are enough for Itohiki.
9,Finally, strop the blade on newspaper to realign the edge for a finishing touch.