In this article, we give you a lowdown on how to sharpen both Western-style and traditional-style Japanese kitchen knives. Japanese whetstones in particular, demand intricate attention to meticulously and methodically apply the precise strokes to sharpen either the single-bevel or double bevel kitchen knives. Sharpening a Japanese kitchen knife becomes an even more daunting prospect when it is a single-bevel kitchen knife or an asymmetrical double-bevel that requires more attention. In spite of the necessity to keep knives sharp, many chefs still shy away from having to sharpen their kitchen knives, particularly if it is a high-end kitchen knife which has cost them a little fortune. Japanese knives are generally thin and sharp so even a dull Japanese kitchen knife may still be a potent and dangerous kitchen tool, particularly when it slides off the food and onto one of your fingers. A dull knife not only means a degradation in performance but they are also more difficult to control which can make cooking a lot more hazardous. That means you may have to occasionally or frequently sharpen your Japanese kitchen knives depending on the frequency of use. To keep the blade in peak performance, this level of sharpness must be maintained at all times. The Koi range of Japanese kitchen knives can be seen here. They are also extremely sharp, which combined with their organic and ergonomic design, contributes to their efficacy and specialisation in the various kitchen cutting tasks. Japanese kitchen knives are indeed objects of great beauty.
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