How to Sharpening your Knives

Double-edged knives

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1,Start sharping with Ara-toishi #400. To thin the blade, sharping with an acute angle.
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2,The back side is sharpened next. Make sure to keep the stone surface flat.
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3,Shrapen with Naka-toishi #1000.There is variety of different kinds of Naka-toishi. A relatively softer Naka-toishi is being used here.
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4,Sharpening the back side ① Hold the knife with the left hand, and sharpen the same way as the front side.

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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.

 

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6,Using Shiage-toishi #6000. Using an easily assessable synthetic stone.

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7,Since the blade was thinned down, a very acute angle can be observed.

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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.