We regularly receive knife sharpening requests from soba noodle chefs. Fresh soba is delicious this time of year, isn't it!
This is an extremely important task. Knives used for cutting soba require sharpness and keen edges, so proper sharpening is essential.
Below are points to consider when sharpening knives:
1. Confirm knife type: Confirm the type of knife the soba chef is using (e.g., soba kiribōchō or Japanese knives). Each knife type has a specific sharpening method.
2. Select sharpening method: Choose the sharpening method according to the knife's condition. It's common to start with coarse sharpening and gradually finish with finer whetstones.
3. Adjust angle: Maintaining the proper blade angle is crucial. Generally, sharpening at an angle of 15 to 20 degrees is recommended.
4. Manage moisture: When using a whetstone, use water appropriately to ensure the blade can be sharpened smoothly.
5. Confirm finish: After sharpening, check the sharpness. Test whether it actually cuts by using paper or food.
6. Maintenance advice: It's good to provide advice on maintenance methods for extending knife life and daily care.
Knife sharpening is a task that requires a craftsman's skill and experience, so it's important to perform it carefully. Aim for thorough sharpening to meet the expectations of soba chefs.
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