Kai Japanese Knives
How to use a Whetstone
Before using a whetstone, it should be completely submerged for approximately 5-10 minutes, and you should ensure that the stone is constantly damp whilst sharpening your knives.
If yuo want to sharpen a single-edged knife, you should sharpen the ground side first. Please ensure you mantain a 45ºC (which will achieve the best surface) or the angle given by the manufacturer.
You need to grind towards the edge of the whetstone using some pressure, however you should release the pressure when sliding the knife back. There is not a rule to say how much pressure you should apply, its more a case of personal preference and to what degree of sharpeness you need. Once the ground side is completed, you can turn the blade over and start the same process, but only approximately 1/10th as often as the ground side.
You will need to do exactly the same process with a double-edged knife except the angle must be approximately 15ºC and both sides should be ground evenly.
Tips for Caring for your Japanese Knives
Before using your knife for the first time, they should be rinsed under hot water and dried throughly with a cloth, from the back of the blade towards the edge.
Wooden surfaces or synthetic boards are the best material to chop onto, surfaces like glass or granite will damage the blade.
After using your knife to cut citrus fruits such as lemons, you should clean the blade straight away by hand, as a dishwasher will also damage your knife.
If the handle of your knife is made from wood, you should apply vegetable oil occassionaly and make sure it isn’t left to soak in water.
The best way to store your knives, is either a drawer insert, a knife block, or using covers that are available for certain knife ranges. This is very important, as the blade needs to be protected from other metal items.
