Here’s How You Sharpen A Japanese Chef’s Knife

Many people underestimate the importance of a good knife when it comes to cooking, and this may be the best one on the market.

Many of us likely fancy ourselves as something of a whizz in the kitchen. Compared to 30 or 40 years ago there is so much more cuisine available to us, not just in the form of restaurants but knowledge and information so that we can cook dishes from around the world in the comfort of our own home. You need the right tools for that though, and it’s best to start with the basics.

Ask almost any professional chef around the world and they will tell you how important it is to have a good set of knives. When it comes to the best of the best that you can have in your own home, there isn’t much better than The Bunka Knife. A good knife needs to be cared for and looked after though if you want to get the most out of it, and thanks to Huckberry we have you covered.

The Bunka Knife comes with its very own sharpening kit, and Chef Timmy has taken to Huckberry to teach users exactly how to use it and take care of the Japanese utensil. First thing’s first, soak the sharpening stone (or the whetstone) in water before you begin. While it’s soaking, attach the guide clip to the knife. That will ensure the blade is sharpened to a sixteen-degree angle making it razor-sharp.

The stone has two sides with two grits, similar to sandpaper. To begin with, Chef Timmy recommends using the coarser of the two grits. Keep the knife at the same angle, use even pressure, and slowly push it along the length of the stone. Be sure to keep the stone wet throughout the process to reduce friction, and then to finish it off rub it with the leather strop to remove the burr.

That’s all their is to it. It may seem like a lot of upkeep but if you have never used a knife as good as this one, you will instantly notice the difference when you do and won’t mind going through these steps in order to keep the blade at its best. Plus this isn’t something you have to do every day, far from it in fact. Chef Timmy recommends that if you are using the knife every day, you don’t go through the sharpening process any more than once a month.

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