How to Sharpen a Sushi Knife Easily

Sushi knives are known for being extremely sharp in order to create the thinnest pieces of sushi. There are many different ways of sharpening knives, and this article will tell you how to sharpen a sushi knife by using Japanese whet stones. There are three types of whet stones, but we will only be using two. The third kind of whet stone is only required when nicks or gouges are in the knife.

Difficulty: Moderate

Instructions

Things You'll Need:

• Siageto whet stone
• Nakato whet stone
• Bowl of water
• Table
• Sushi knife

1. Place both of the whet stones in a bowl of water and allow them to soak for about 10 minutes. They are ready to remove when no more bubbles are being produced by the water forcing air out of the stones. Remove the stones from the water and place them on a sturdy table.

2. Pick up the knife by the handle and place your free hand over the back side (non-cutting side) of the knife.

3. Place one side of the blade down on the Nakato whet stone. With your first three fingers, push the point of the knife toward the end of the stone. Keep the angles the same while sharpening or you will cause ruts in the blade. Push the blade across the stone until the tip of the knife is at the other edge of the stone. Now pull the blade back across the stone until it has reached the starting position again. Do this five times.

4. Place the Siageto whet stone on the table. Hold the knife so that it angles 15 degrees when over the stone. Hold the blade across the stone from one corner toward the opposite corner at the other end. So if you start at the right corner closest to you, your blade will be picked up when it reaches the left corner furthest from you. Keep the entire blade touching the stone from the tip to the base of the blade, where the hilt is connected.

5. Flip the knife over in your hand so that the opposite side of the blade will be sharpened and repeat Step 4 for that side.

6. Clean the knife under tap water and regular dish detergent.