Yasuhiko Hayashi, a knife meister at Kaijirushi, a knife manufacturer established 114 years ago, explains how to sharpen single-edged Japanese kitchen knives such as de-aberu knives, sashimi knives...and others, while practicing.
Sharpening Japanese knives takes more time than sharpening Western knives, but by understanding their characteristics and mastering the correct sharpening method, you can restore sharpness to your knives. If you have been doing this on your own and have not been able to do it well, this is a must-see. Let's sharpen them together.
For details on what to prepare for sharpening single-edged Japanese kitchen knives, and how to choose the right type of whetstone, please refer to [Sharpening Japanese Kitchen Knives - Preparation ( • 【和包丁を研ぐ・準備編】片刃の和包丁の特徴や... )].
Негізгі бет Тәжірибелік нұсқаулар және стиль How to Sharpen Japanese Kitchen Knives - A Professional Sharpeners' Guide to Sharpening Knives
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