(1) Forge welding
Bonding the jigane (malleable iron) and the blade (carbon steel). The red-hot metal jigane is beaten and fired together with the blade...
Steps for sharpening kitchen knives such as Deba, Sashimi, Usuba, etc.
1. Sharpen the tip of the knife
2. Sharpen the whole cutting edge from the tip of the knife to the heel of the blade
3. Remove the burr
4. Kobatsuke (for intermediate and advanced users)...
Steps for sharpening kitchen knives such as Santoku, Gyuto, Petty
1. Sharpen the tip of the knife
2. Sharpen the whole front surface from the tip to the blade heel
3. Sharpen the whole back surface from the tip to the blade heel
4. Remove the burr
5. Kobatsuke (intermediate and advanced users)...
Preparation of the whetstone
The grade of a whetstone differs depending on the color.
The roughness of a whetstone is expressed by the numerical value of the grit size. The smaller the number, the rougher it is; the larger the number, the smoother the stone.
Generally, all you need is one medium whetstone.
Once you get used to it, you can add a finishing stone and a rough stone...
How NOT to make a mistake choosing a knife
How do kitchen knives differ? Why are the prices different even though they look the same? I think there are many people bothered by questions like these. Let's look at what are the criteria when choosing a kitchen knife and how not to make a mistake when selecting a knife.
First of all, so as not to make a mistake when selecting a knife, let's look at "knife stores."...
About the blade materials "carbon steel" and "stainless steel"
The steel we use is high-grade steel for knives. The most important thing in a kitchen knife is this steel, and the difference in price is determined by this material.
So, let's explain what changes if the steel is different...