Common Mistakes To Avoid When Sharpening Japanese Knives

A Sujihiki knife in Australia is designed to cut. Its form is therefore very important. The weight of the knife and the material are equally important. For your knife to be effective, it needs a sharp edge. This is a delicate part of the knife that gives your knife its efficiency. A knife works better when it is sharp. However, the more you use a knife, the faster it loses its edge and that is why it is crucial to know how to sharpen it.

Start sharpening your knife

The day will come when you realize that your knife cannot cut as it used to cut. To ensure that your knife is effective, it is important to keep it in good condition and sharpen it when necessary. You may already have a sharpening stone and a flattening base for your knife. You may already know the technique of sharpening since you watched on YouTube. However, without enough practice, you might not be able to sharpen Sujihiki knives. Here are some mistakes to avoid when sharpening your knife.

Don’t use all the stone

The more you use your stone to sharpen, the more it loses its shape especially when you are using a particular part of the stone. It may be hard to notice at first but as the knife wears off, the stone also wears off at the point of contact while sharpening. If you don’t want your stone to be rendered unusable because of bad shape, make sure you pass the blade of the knife on the entire stone. This way, you distribute the wear through the stone. You also prolong the useful life of the stone.

Not keeping a constant angle

It does not matter the angle at which you sharpen your Sujihiki knife Australia. When sharpening your knife, you should maintain it at a certain angle to ensure the knife is sharpened uniformly.