Japanische Kochmesser schärfen

Sharpening Japanese chef's knives

Do you own a Japanese knife? Congratulations, then you are definitely an expert. We also know that high-quality blades from the land of the rising sun bring true joy and pride. These knives radiate a fascination that can hardly be put into words.

The feeling of using such a fine piece of Japanese craftsmanship is almost sublime. The satisfaction and pleasure we feel when we hold such a knife in our hands is unmatched.

When working with a Japanese knife, you can feel the connection to the centuries-old tradition and the masterful craftsmanship that goes into each piece.

The perfectly balanced weight, the precise sharpness, the simple beauty... But of course you already know that. 😏

How often should you sharpen Japanese knives?

Maintaining this perfection requires a certain amount of know-how. Experts recommend sharpening a knife every two weeks to every few months if it is used frequently.

We disagree. Especially with fine Japanese knives, only 100% sharpness will do justice to the blade's potential. Sharpening Japanese knives should be an integral part of your routine. If you love your knives, you should take care of their sharpness after every use. Important: Use a gentle technique for the blade.

Japanese whetstones: an art for connoisseurs

The best way to sharpen your Japanese knives is with a Japanese whetstone. These traditional tools are more than just a means to an end - they are an art form. Use a Japanese whetstone and you will experience an incomparably sharp and precise edge.

Many of the most renowned Japanese whetstones come from the Kyoto region, which has been known for centuries for its high-quality whetstones. These stones are made of materials such as aluminum oxide, silicon carbide or natural Japanese stones such as Awase-do or Nakayama. Knife lovers and professional chefs swear by them - when their time allows.

Japanese whetstone: sharpening as meditation

Using Japanese whetstones is an experience in itself. Moistening the stone with water, gently dragging the knife across the stone, the different grits - there is something meditative about all of this. When we sharpen a blunt knife, we feel a deep sense of satisfaction. The sound of the blade on the stone, the smooth movements... It's almost like meditation, isn't it?

The XADR as a perfect complement to the whetstone

But as with any meditation, this also takes time. And sometimes it just has to be done quickly. The XADR is there for these moments. With every cut, your knife loses a little of its sharpness. And if you are a perfectionist, this is not acceptable. Only get out your Kasumi whetstone when you have the time. For a quick sharpness boost in between, the XADR is the perfect choice.

With the XADR you can sharpen your high-quality knives quickly and effectively. It is ready for use immediately and brings the sharpness of your blade back to 100 percent in just a few seconds. Effective and gentle on the blade.

Conclusion

Sharpening your knives doesn't have to be a lengthy process. Sometimes it can be done quickly.

Many people ask themselves: Why are Japanese knives so sharp? Of course, it is due to the steel used, the traditional forging techniques and the careful handcrafting.

But the real question is: How do Japanese knives stay so sharp? By sharpening them with the XADR after each use and maintaining their flawless sharpness. Within a few seconds, 98 percent sharpness becomes 100 percent again - and it does so in a way that is completely gentle on the blade.

And if nothing else works and the knife is no longer sharp, then send it to me and use my sharpening service .

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.