The
Care and Sharpening of Japanese Single Bevel Kitchen Knives
INTRODUCTION - Single Bevel
Please note that all Japanese kitchen knives sold
by us come with a keen well sharpened edge. They should be handled
carefully to avoid cutting yourself, as well as to protect the edge.
If a bit of care is exercised, the need for re-sharpening will be
greatly reduced.
Thank you for purchasing one of our fine quality,
single bevel Japanese kitchen knives. The Kanji characters
for Hocho are a synonym for "symbol of wealth". The
Hocho is an important part of Japanese culture and is highly
valued as a gift item for weddings and other important social events.
All of our Hocho are hand-forged by master
knife makers. Special, expensive forging techniques known as "Hon
Kasumi" and "Hon Yaki" ensure our Hocho
will take and hold an edge impossible to obtain with any Western made
knife. With care in handling and sharpening, the cutting qualities of
your Hocho will continue to improve over the years.
A well sharpened edge is a delicate thing. Always
use a cutting board. (We prefer soft plastic types, as they are
considerably more hygienic and easier on the edge than are wooden
boards.) Be sure never to strike the edge against a hard surface such
as counter tops, metal objects or glassware, etc. Never use the blade
as a pry bar or can opener and refrain from sending your knife through
the dishwasher.
The Sashimi and Usuba shapes
should never be used to cut bones or vegetables with a hard rind such
as winter squash. They should only be used for slicing, never for
cleaving.
The Deba shape can be used to cut uncooked
chicken and fish bones. The proper way to cut bone is to place the
knife on the spot where the cut is to be made and then strike the top
edge of the blade with the palm of the left hand, while at the same
time applying downward pressure on the handle with the right hand.
After use, always rinse the blade in warm water and
wipe dry. Apply a bit of camellia oil to the blade and store in a dry,
well protected place. A wooden sheath is well worth the investment to
protect the edge during storage. Wooden sheaths are relatively easy to
build and make an interesting afternoon's project.
INITIAL CARE
While all of our new Hocho are ready for use, the
following two steps will enhance its beauty and increase its
longevity. First, soak the handle for twenty minutes in a tung oil
finish. (Non-toxic Sealacell Oil Finish is highly recommended.) Be
sure to totally submerge the handle. Remove the handle from the finish
and completely wipe dry with a soft cloth. Allow the handle to dry
overnight before subjecting it to water. The second step is performed
over a period of 30 days. Each day rub down the blade with a bit of
scouring powder such as that used to clean the bottom of copper pots. Be
sure to keep your fingers well clear of the edge. This
procedure refines and polishes the surface of the blade. A well
polished blade is much less likely to develop tarnish or rust.
SHARPENING
Sharpening a single bevel Hocho is relatively easy.
The first step is to obtain several water stones, a coarse #1000 grit
stone and a fine #4000 or #6000 grit stone. After submerging the #1000
grit stone in a container of water for several minutes, flatten it by
rubbing back and forth on a sheet of #220 grit wet/dry sandpaper
placed on a flat surface such as a counter top. It will be obvious by
inspection when the stone surface is flat.
Next, place the blade with hollow side flat on the
#1000 grit stone. The blade should be held at an angle of about 30
degrees to the length of the stone. Now rub the blade back and forth
on the stone, while at the same time moving the blade across the width
of the stone. With long blades, it will be necessary to sharpen the
blade a section at a time. Be sure to overlap each section. Continue
in this manner until the entire blade as been rubbed on the stone.
Occasionally inspect the blade to be sure all parts along the edge are
being flattened. PLEASE NOTE: It is only necessary to have a very
small area (about 1/32") directly behind the edge flattened.
Continue rubbing on the #1000 grit stone until this area behind the
edge is flattened along the full length of the blade.
Now turn the blade over and sharpen the bevel side.
Hold the blade at an angle of about 30 degrees to the length of the
stone. Rub up and down the stone while at the same time moving the
blade across the width of the stone. As above with long blades, it
will be necessary to sharpen a section at a time. Be sure to keep the
bevel flat on the stone while sharpening. Continue in this manner
until a wire edge is detected along the full length of the blade.
Now transfer the blade to the fine grit stone, and
alternately rub back and bevel sides as described above until both are
well polished and the wire edge is removed. Finally, tip the bevel
side up approximately 5 degrees and hone for six or seven strokes on
the bevel side. Reverse the blade and again hone the back side flat on
the stone for an equal number of strokes. This step creates a
micro-bevel which toughens the edge without harming its cutting
effect.
The life of the edge can be considerably extended
between sharpenings by stropping once a week with a fine aluminum
oxide abrasive. Always strop the bevel side of the blade at the angle
of the micro-bevel. This is typically about 5 degrees. Be sure to keep
the back side of the blade flat against the strop. When stropping,
always draw the blade with the edge trailing. Otherwise, the blade
would slice into the strop.
The purchaser should feel free at any time to
contact us with any questions regarding the care and use of their Hocho.
SUPPLIES AND CLASSES
If not obtainable locally, Camilla oil, Sealacell
non-toxic finishes, Strop and Abrasive can be obtained from The Japan
Woodworker Catalog. The
Japan Woodworker Catalog has the largest selection of water stones
available to suit any sharpening situation. If you are undecided as to
which stones to select, please feel free to email
us for our recommendation.
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