How are handmade Japanese kitchen knives sharpened?

[Crayola]

I know that many handmade Japanese kitchen knives come unsharpened- it is up to the user to shape the edge to the way they want it. I also know that most Japanese kitchen knives are right side ground only. So yeah, you grab the waterstone and sharpen to a zero edge! But what about the flat side which now has a nice burr on it? Do the Japanese strip? Do they lay the blade flat on a stone and "lap" the blade? Do they raise the blade up a hair and take a swipe to remove the burr? Just curious!

Thanks all.

 

[nhamilto40]

Sharpening a (japanese pro style) single bevel blade is pretty easy.

Note: These instructions assume that you are sharpening a user blade; not a collecter's idem.

You will need a few water stones, a coarse (~#1000 grit), a fine (#4000 - #6000 grit) and optionally a polishing (#10000+ grit).

First wet and (if needed) flatten the stones.

Next, place the blade with flat side (may be slighty concave on some handmade knives) side flat on the #1000 grit stone. 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.

Now turn the blade over and sharpen the bevel side. Lay the primary angle flat on the stone and 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 primary 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. Repeat with the polishing stone if desired. Finally, tip the bevel side up approximately 5 degrees higher than the primary angle and hone for six or seven strokes (10-15 if using your polishing stone) 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 your secondary angle.

Be carefull a blade this sharp will easily remove an unwary digit.

 

[Crayola]

nhamilto40,

Thank-you very much for the information. I am curious where you learned that method.

it sounds very much liek the way chisels are sharpened. However, I am a little surprised at the recommendation of using a secondary edge bevel. I was under the impression that Japanese kitchen knives don't have a secondary bevel.

Again, thank-you very much.