Do you know how to sharpen a santoku knife? Santoku knives are used to slice vegetables, fruits, and meat. They are also popular for their versatility as a knife for tasks other than chopping. Santoku knives have blades with a long handle that is designed to allow for the knife to easily slide between ingredients. In this blog, we have an article about best santoku knife that you might want to read about it
The Santoku bōchō or Bunka bōchō is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm long, and has a flat edge and a sheepsfoot blade that curves down an angle approaching 60 degrees at the point.’
Wikipedia.org
What is Santoku Knife
A Santoku knife is a Japanese-style chef’s knife that originated in the Edo period (1603-1867). It has a blade with both convex and concave edges, which allows it to be used for delicate tasks like slicing meat. A Santoku knife is meant to have similar characteristics to a Western chefs’ knife. The main differences lie in its use. In addition to cutting food, a Santoku knife can be used for small jobs like cleaning fish or peeling fruit. We also have an article about what is santoku knife to know more deeper about this.
In the culinary world, Santoku translates as “three virtues” which is often used to define its three main uses: slicing, chopping, and mincing.
fnsharp.com
When To Sharpen Santoku Knife
The length of time you’ve been using the knife is entirely up to you. After every 1-2 months, it’s recommended that you get a new edge sharpened. The best way to keep your santoku knife sharp is to sharpen santoku knife at least once or twice a year.
If you don’t keep your blade routinely polished, it will quickly become dull. Use the steel to sharpen the knife’s tip before using it. After that, work on honing the blade’s front and back edges. The versatility of the Santoku knife is unmatched in the kitchen.
When cutting meat or vegetables, the knife’s thinner, more straight edge is preferable over a standard Western-style blade. Sharpening your santoku knife on a regular basis is the greatest method to keep it sharp. this is going to get boring if you can’t do it. A week of sharpening’s is good for your knife if you don’t have enough time to do so. That way, you won’t have to worry about your knife becoming dull and needing to be sharpened too frequently.
How To Sharpen A Santoku Knife Using Stones
In order to get the most out of a santoku knife, it is important to know how to properly sharpen santoku knife. Though many kitchen knives can be sharpened on honing steel, this is not ideal for santoku knives.
Instead, a whetstone should be used to sharpen santoku knives. A whetstone is a flat stone that can be used for sharpening knives and other blades. They come in different grades of coarseness, and it is important to find one that will work best with your blade without being too coarse or too fine.
- To sharpen a santoku knife, hold the knife in your dominant hand with the tip facing forward, and keep the rest of your hand and forearm as stiff as possible. If you keep your knife flat on the whetstone, it is preferable to use a rocking motion.
- With each stroke, you should move the knife back-and-forth, never up-and-down, or even in a circular motion.
- If the knife is too dull, use the honing steel at an angle of 45 to 60 degrees, and run it in short strokes up-and-down, or in a circular motion.
- For good results, the stone should have a grit between 600 and 1000.
- The stones used for sharpening santoku knives are usually around 600 grit in order to maintain the sharpness of the edge.
Benefits of sharpening knife
Sharpening your santoku is essential for maintaining its quality when it comes to cutting food. Having a dull blade means that no matter what you do, you’ll end up wasting energy, effort, and possibly even ruining your precious meal. But why would anyone want to ruin their food?
You may think that having a sharper knife makes it easier to cut through tough foods. However, this isn’t necessarily true. When using a very sharp knife, you could easily injure yourself by accidentally slicing into vital areas of your body.
Some people believe that a well-sharpened knife feels better than a dull one because it doesn’t drag along the surface of whatever it cuts. However, you’re only fooling yourself if you think that a dull knife is easier to handle. You’ll need to spend less time working with it, but ultimately, it will take longer to complete your task.
While there are some benefits to keeping a sharp knife, there are also drawbacks. For example, your knife might slip from your fingers if the blade becomes slippery. And since your hands aren’t always steady, accidents happen all the time.
Our Latest Post:
- Zest Up Your Dishes: Exciting Substitutes For Lemongrass Unveiled!
- Why Your NutriBullet Stopped Working – Unveiling Solutions
- Griddler Showdown: Cuisinart Griddler Deluxe vs Elite – Which is Better?
💻 Hand Mixer | Danby Mini Fridge | Infrared Grill
Was this helpful?
Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.
