How to Sharpen a Japanese Knife: A Step-by-Step Guide

A sharp Japanese knife is a chef’s best buddy! They are known for their sharpness, quality, and precision. Japanese knives can cut through meat, fish, and even bones! But they require regular care and attention to maintain their sharpness.

In this post, you’ll learn how to sharpen your Japanese knife easily and effectively. You’ll also find the right tools and techniques to keep your Japanese knife in perfect condition as you read

What are Japanese Knives Made Of?

Japanese knives are usually made from high-carbon steel or stainless steel. This type of steel is well known for its sharpness and edge retention, providing precision that makes cooking a breeze.

These knives are found in various lengths depending on their type and purpose. The general ones can be 5.91 inches.

When Should You Sharpen Your Knife?

Japanese knives must be sharpened occasionally, unlike other western knives that can tolerate dullness. When should you sharpen your knife? Here are the signs that your knife needs sharpening:

Loses precision: When your knife no longer moves smoothly through food and requires more force, the edge has dulled.
Has dents: Hold the knife up and inspect the edge, if you notice any dents or chipped spots, then know that the blade is dull.
Difficulty cutting paper: One popular test is cutting through a piece of paper. The knife needs sharpening if it tears or drags the paper instead of slicing it neatly.

It’s recommended that Japanese knives be sharpened every once or twice a year. But this depends on how frequently you use them. You might consider sharpening every six to eight weeks if you’re a daily cook!

Equipments You’ll Need to Sharpen a Japanese Knife

It doesn’t matter if you’re an experienced chef or a home cook, you can’t sharpen a Japanese knife without knowing the right equipment to use. Here are some important ones:

Whetstones: This is a double-sided Japanese sharpening stone with coarse and fine sides. The coarse side is for repairing damage and reshaping the knife’s edge, while the fine side is for polishing.
Water: Whetstones must be soaked for at least 10-15 minutes before use to stop it from cracking when sharpening.
Towel: Use a small kitchen towel to keep the whetstone steady. This helps you prevent the whetstone from slipping when you use it to sharpen your knife.

Whetstones are the most important equipment when it comes to sharpening a Japanese knife. So, before moving to the techniques, you need to know the exact type of whetstone to use!

What Type of Whetstone Should You Use?

Here’s the simple answer: A synthetic water stone with a 1000/3000 grit combination. Why use a synthetic water stone you might ask? It’s because they:

Match the hardness of the steel used in making Japanese knives.
Are easy to use because they only need water for lubrication.
Are available in different grit levels.

Wondering what a grit level is? It is the level of coarseness of a whetstone. There are three major categories of grit levels:

Coarse Grit (80-200 Grit): You are advised to use a coarse grit stone if your knife has a lot of damage, like chips or nicks, or if it has become dull. Stones with a grit level can remove a lot of quickly and are great for reshaping or repairing the knife.
Medium Grit (1000-3000 Grit): A 2000-grit stone is used most for general sharpening. It’s coarse enough to sharpen the blade but fine enough not to remove too much material.
Fine Grit (4000-8000 Grit): Fine grit stones are used to finish and polish knives’ edges

Note: Avoid oil and diamond whetstones for regular sharpening of Japanese knives. These stones can be too abrasive and may damage the knife’s fine edge.

What Techniques Do You Need for Sharpening the Knife?

Sharpening a Japanese knife takes time and practice to get it right. You need to have a lot of patience. Having said that here’s a step-by-step guide to help you master the technique:

Step 1: Prepare the Whetstone

Soak your whetstone in water for at least 15-20 minutes. This ensures the stone is properly soaked and prevents it from cracking as you sharpen it.
Place the whetstone on a towel to keep it stable.

Step 2: Set the Angle

Hold the knife at a 15–20-degree angle to the whetstone.
Start sharpening with the coarse grit side of the stone. If your knife is dull or damaged after this, use the fine Grit.

Step 3: Sharpening Strokes

Push the knife forward across the stone while applying pressure. The motion should feel like slicing a thin layer off the stone.
Try maintaining the correct angle throughout the stroke.
Sharpen the whole edge of the knife on both sides. Depending on the damage, it might take 10-15 strokes per side.

Step 4: Switch to Fine Grit

After the initial sharpening, flip the whetstone to the fine grit side.
Repeat the same process but with fewer strokes (5-10 per side). This will help you refine the edge.

Step 5: Honing and Testing

Use a honing rod to straighten the edge after sharpening.
Test the sharpness by slicing it through a piece of paper.
If the knife doesn’t cut through the piece of paper in one motion, then repeat the sharpening process.

Step 6: Clean Up and Store

Rinse the knife and whetstone with water and dry them thoroughly.
Store your knife in a sheath to maintain its sharpness.

Wrapping Up

Learning how to sharpen a Japanese knife is more than just a skill. It’s a way to honor the tradition behind these knives. By using the correct sharpening tools and maintaining the proper angle, you can preserve the quality and sharpness that make Japanese knives so special.

Now that you know how to sharpen a Japanese knife, it’s time to use the skill. Choose a whetstone that works best for you and follow the steps provided in this article.

Regularly inspecting, cleaning, and sharpening your knife will ensure it stays in good condition. This, in turn, will make meal preparation easier and more enjoyable for you.