How to Sharpen a Japanese Knife
Japanese knives are made of hard steel (typically 60–64 HRC), which means they take a finer edge than Western knives — but they also require different sharpening technique. Why Whetstones? Pull-through sharpeners and electric sharpeners damage Japanese knife edges. The hard, brittle steel can chip under the aggressive cutting action of mechanical sharpeners. Water stones (whetstones) are the only recommended method. Essential Stones For most home cooks, two stones cover everything: ...