Taking care of your tools and equipment is one of the most important keys to success and is a reflection of the skills of the cook or chef. Below is a brief how to sharpen and polish your knives, which should be done everyday before or after you use your knives. Once you are done sharpening your knives rub a little bit of mineral or olive oil on the steal before storing. Using waterstones is very rewarding and takes time… Practice and patience is key to maintaining a sharp edge.
Both Western and Japanese style knives can be sharpened with waterstones
Western style Fujiwara chef's knife of medium weight. good for large vegetables
Damascus Nakiri style knife with a rust eraser. The rust eraser removes oxidation from the virgin steel
Soak your waterstones, dressing stones overnight. Also in the water is a rust eraser.
1000 grit waterstone and dressing stone
Rub the dressing stone on the water stone, that will help create texture for sharpening of the knife
Lightly sharpen the knife back and fourth 5–7 times each spot, keeping the stone wet at all times
Finishing a Yanagiba virgin carbon steel blade on a 8000 grit waterstone
I always sharpen at a 45 degree angle. Regardless the angle you prefer, it is very important to keep it consistent.
Nakiri Bocho — For fine vegetable cuts, very thin and delicate blade
Yanagiba — For slicing raw fish thinly
Japanese Deba — Heavy knife used for butchery
