There are several kinds of blades, including kitchen knives. Hoes always
plow sands and small stones, sickles mow tough weeds like reeds and wood
sorrel oxalis and knives cut strong ropes and woods. Every edge must be
worn down even any wonderful products. No matter what kind of blade you
have to re-sharpen it. Blade should be sharpened at regular intervals.
There is a different sharpening method for each blades. To sharpen a Samurai
sword, for example, you must use about 15 grades of water stones, however
you don't have to do that to sharpen kitchen knives. It is good to sharpen
most kitchen knives using 2 grades of water stones(rough and medium fine).
If you sharpen hoes and shovels, it's best to use a file instead of water
stones.
As mentioned in the last section, Japanese kitchen knives are sharpened
using various grades of sharpening stone. These stones are categorized
as rough grain, medium fine grain and super fine grain. These terms relate
to the coarseness of their grain. When you look under a microscope a sharpened
edge is serrated like the teeth of a saw. If the blade is sharpened by
a finer water stone, these serration become smaller. The finer the serrations,
the sharpen the edge and the longer it will stay sharp.
The photo: The edge is sharpened No8000 of waterstone.
So, which grain of water stone should you use in the final fine sharpening
process? This depends on the bladesmith and their technique. Most bladesmiths
use a No.3000 or finer stone in the final process. However some bladesmiths
say, "With our technique, medium fine water stone (about No.1400)
is enough." Sharpening books sometimes say, "Sharpen with a No.6000
grit stone in the final process." You can even find No.12000 and No.30000
ultra super fine water stones in the store, but you don't have to use that
for general kitchen knives. If you are a beginer, I recommend you use 2
stones. One rough stone (about No.350 - 600 grit) and one fine stone (about
No.1000 - 2000 grit). Use finer stones when you have gained experience.
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