How to sharpen a sushi knife? In a world where many people are trying to eat healthy and plant-based foods, there are also those who crave sushi. This is why it is important to learn how to properly sharpen a sushi knife.
The key to success lies in understanding the different ways to use a sharpening stone. Also, you will need to know the right way of holding your knife while sharpening it. In this blog, we also have an article about sushi knife that you might want to read about it.
When preparing any Sushi you need to ensure that the fish is cut correctly.”knivesfromjapan.co.uk
What is sushi knife
Sushi knife is a tool used to cut sushi. Sushi knife is used for cutting sushi. Sushi knife is not just for cutting, it is also used to peel the nori. Sushi knife is also used to hold the nori and the rice during slicing. Sushi knife has an ergonomic design which makes it easy to hold and grip.
It can be easily stored in your kitchen or on your knife block. You will find that you use this item very often so buy one of these knives and start using them immediately. In this blog, we also have an article about what is sushi knife to know more deeper about this kitchen utensils.
A good sushi knife or sashimi knife is a very nice utensil to have when you are making sushi or sashimi at home.”allaboutsushiguide.com
Benefits of sushi knife
Sushi knives are available in different shapes and sizes. Sushi knives are different from other kitchen knives because they are specifically designed for cutting sushi. Sushi knives have a long, thin blade that is razor sharp. The sushi knife is easy to hold and is usually made of stainless steel or carbon steel. The blade is usually curved and the handle has a thumb-rest. Here are the benefits of sushi knife:
- It cuts more efficiently than any other type of knife.
- It doesn’t damage the food as much.
- You don’t need a lot of skill.
- The edge stays sharp longer.
- There is no chance of losing its shape over time.
- Can be cleaned with soap and water.
Below, I will show you how to sharpen a sushi knife that you must know.
How To Sharpen A Sushi Knife
Preparation of the whetstones
Submerge the whetstone in water for 10 to 15 minutes to begin. When no further little air bubbles occur, the stone has absorbed a enough quantity of water. Now it’s time to level the stones. This is critical: if your whetstone is not entirely flat, you risk ruining your costly sushi knife!
Whetstones are flattened using a flattening stone or lapping plate (a coarse, flat stone used to flatten other stones). With a pencil, create a grid or a series of mark lines on the whetstone. Begin by rubbing the whetstone back and forth against the flattening stone. Continue rubbing the pencil markings away until they are completely gone. This means that the whetstone has been flattened and is ready to be used.
The second step is to sharpen the knife.
Whetstones should be placed on a non-slippery surface or in a whetstone holder. To begin, utilize the stone’s low grit side. With minimal pressure, sweep the blade back and forth over the whole stone at a 10 to 15-degree angle (roughly the height of the little finger of an adult).
Begin at the blade’s tip. Lift the handle slightly. Draw the blade over the stone, through the center, and down to the blade’s base. This should be repeated multiple times. Rotate the knife and work on the other side of the blade. Avoid squeezing the knife against the stone; instead, let it glide over it.
Repeat on each side twice for a total of five minutes. Thus, the whole operation should take no more than 20 minutes. See how it’s done in the video on the right.
Nota bene: certain Japanese blades are honed on just one side. Avoid honing the flat side of such a knife while sharpening it. Rather of curling the metal, place it flat on the stone to eliminate any ‘burr’.
The third step is to polish the knife.
Rep the procedure above using the high grit side of the whetstone for the same length of time. This will ensure that your knife is razor sharp.
- At each step, maintain the same angle.
- When sharpening your knife, keep the whetstone moist.
- While sharpening the knife, do not wipe away the grinding residue. This residue aids in the sharpening of the knife!
- After grinding is complete, clean the whetstone and wipe away any residue.
- Rinse the sharpened knive under warm running water.
Determining the degree of sharpness
Here are four straightforward techniques for determining the sharpness of your sushi knife.
- Cut a piece of paper in half. If you can simply cut the paper into tiny strips, the knife is sharp enough for sushi.
- Cut a wet sponge into slices. If you can easily cut off a piece, your knife is sufficiently sharp for sushi.
- Thinly slice a tomato horizontally. If you can accomplish this without coming into contact with the tomato, your knife is very sharp.
- Where is the paper, sponge, or tomato? Shave a little section of hair off your arm. Shave some hair off your arm by holding the knife horizontally on your arm and using a gentle stroke. Nota bene: this is not a recommended approach. Chef Davy or any of the Makesushi.com co-operators are not liable for any injuries sustained as a consequence of this method of checking knife sharpness!
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