In Japan it remains an art and a philosophy.
Every day the chefs with repetitive and secular gestures restore the thread of their knives. Sharpening stones become an indispensable work tool.
For centuries, the sharpening stones are used by the Japanese (already at the time of the construction of the katanas), but it is not just a philosophy and a culture for Japanese.
The sharp knife is an indispensable tool for the work of the Japanese chef, but almost never the use of European tongs is required to restore the thread, this because the Japanese construction knife is sharpened with difficulty by a tangerine.
The construction of the Japanese blades has an angle of inclination to V, while the European knives have a U-angle and the use of the stones to restore the wire, with the right inclination or the help of the guides, guarantees an excellent result.
The blades of Japanese knives are made of special steels: titanium, damask, high carbon content and every steel has a different hardness.
The different grains of these stones build in Japan will allow you to get different sharpening results:
• Grain 240-400: excellent for roughing and aligning the sharpening
• Grain 800: to optimize the thread
• Grain 1000: to revive the thread
• Grain 4000-6000: guarantee you shiny edge