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Japanese whetstones are the most suitable for sharpening Japanese knives. However, the situation or time does not always make this choice possible and we are forced to use an alternative solution. And here come the irreplaceable helpers - sharpeners and sharpening rods.
It is important to realize that the Japanese blade has different angles than the European one. Therefore, use only Japanese sharpeners to sharpen Japanese blades. The sharpening wheels in their insides are set to the right angle. Knife sharpeners are usually produced in two versions. Some use water to lubricate the sharpening wheels, others do not. The sharpening segments are designed to handle both grinding and sharpening. Some are complemented by a diamond wheel or a whetstone. You can just choose. Using sharpeners is easy. Insert the blade into the designated sharpening hole and move it in both directions. The result will surely surprise you. Even though, you should use on your knife a high-quality whetstone from time to time.
Our recommendation: we recommend that you avoid electric sharpeners, which do not control the amount of material removed.
© 2010-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk, all rights reserved. Photographs and texts are protected by copyright, and their use is not possible without the consent of the author.
About producer
Tamahagane is the designation of first-class steel, which was primarily intended for the production of the highest quality swords of Japanese samurai. Only real katanas boasted tamahagane steel blades. The reason was the high price, which corresponded not only to uncompromising quality, but also to a demanding production method.
Tamahagane /tama = gem, hagane = steel/ is produced in Tatara clay "baths" with dimensions of 1200x3700x1200mm. Tatara is gradually layered with iron ore sand /10t/ and charcoal /12t/. After 72 hours of burning, a Kera "steel flower" weighing about 2.3 tons is created. It contains 3 products with different carbon content. Hocho-tetsu is a softer steel with a lower carbon content, while Nabe-gane and Tamahagane contain 1-1.5% carbon, which guarantees their high hardness. Only about 1t of tamahagane is obtained from the entire production cycle. Today, only one steel mills in Japan produce tamahagane steel in this traditional way, and only once a year.
The manufacturer of exclusive kitchen knives from the city of Tsubame, located on the northern coast of Niigata prefecture, borrowed the name tamahagane for its products. However, the Japanese strictly adhere to traditions and moral obligations, so Mr.Kataoka constructs its knives according to proven old recipes.
©2005-2018 Copyright Roman Ulík, Nippon Knives, www.japonskenoze.sk all rights reserved. Photos and texts are protected by copyright law and their use without the author's consent is not possible.
