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.
Natural whetstones, diamond whetstones, etc. are for intermediate and advanced users. Normally they are not used.
Before sharpening the kitchen knife, place the whetstone in water, and leave it until until no bubbles come out. It usually takes about 10 minutes.
The liquid is green because it contains antirust solution.
Ordinary water can be used with no problem.
If you keep using the whetstone, the middle of the surface will become indented. In such a case, please make the surface flat before you start using it. You can easily make the surface flat by turning it face down, etc. When turning it over, chamfer the corners to avoid injury.
When you can't turn it over, it is possible to flatten the surface simply by rubbing with asphalt. Apply plenty of water and rub it as if drawing a circle. You can easily repair the face. There will be little scratches on the whetstone, but they will clear up as you use the stone.
Preparing the stone holder
Please fix the whetstone firmly so that it won't move, rattle or slip.
Take care, as it can be very dangerous if it moves.
If it rattles, hold it in place by putting a wet towel under the whetstone.
We also sell stone holders.
How to hold a kitchen knife
With the blade of the kitchen knife facing downwards, the right side is called the "front", the left side is called the "back". * If you are left-handed, it is the opposite and all subsequent explanations are reversed. On the right hand gently grip the handle with the middle finger, ring finger and little finger, place the thumb on the heel (chin) of the front side of the blade, and the index finger along the spine. The thumb, index finger, and wrist are 3 firmly fixed points. With the index finger, middle finger, and ring finger of the left hand, firmly hold down the part you want to sharpen. The little finger will tend to come down, but because there is the danger of injury, keep it taut.
(1) Hold with 3 fingers
(2) Place your thumb
(3) Position the index finger along the spine
(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)...