Tag: Blade

  • How to train knife sharpening technique?

    How to train knife sharpening technique?

    Knife sharpening is a handicraft skill that requires much practice and honing to master. If you want to learn sharpening techniques, there are some steps you can follow systematically, including:

    1. Buy and learn about sharpening tools and materials, including whetstones, grinding wheels, saws, and more.
    2. Learn the basic principles and methods of knife sharpening, including blade angle, cutting direction, etc.Learn the basic principles and methods of knife sharpening, including blade angle, cutting direction, etc.
    3. Get hands-on with guidance from professional craftsmen, including master knife makers on YouTube. Beginners can start with simple knives, such as spatulas and table knives, and gradually increase the difficulty.
    4. Through continuous practice, honing technique, improving accuracy and speed. Experiment with different whetstones and sharpening methods to find the technique that works best for you.
    5. Check your knives regularly to maintain the sharpness of your blades. The knives will wear out during use and need regular grinding and maintenance. In addition, the surface flatness of the whetstone also needs regular attention.

    The knife-sharpening technique requires patience and perseverance, and it takes a lot of practice to become proficient. Through continuous operation and training, you can improve your sharpening skills and bring more convenience to your daily life and work.

  • What are the blade lengths and steel materials of Japanese sashimi knives?

    What are the blade lengths and steel materials of Japanese sashimi knives?

    A question related to the sashimi processor in Japanese cuisine is about “What are the blade lengths and steel materials of Japanese sashimi knives?”

    The common regular sizes of Japanese sashimi knives include five length sizes: 210mm, 240mm, 270mm, 300mm, and 330mm.

    In addition, with the advancement of material science, many new knife materials have appeared in recent years, but the more old-school knife makers still prefer more traditional knife steel materials, including yellow paper steel (commonly used in traditional farm tools), white paper steel (divided into white one and There are five types of white steel (white two), green steel (also divided into green ㄧ, green two and super green steel (that is, green paper)), silver paper steel (with chromium added to become stainless steel), and multi-layer steel (Gulai jade steel).