Sharpening Japanese Kitchen Knives

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merlinus

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Apr 24, 2011
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Although I am aware that using water stones is the much preferred method, I am wondering if I can use the 30-degree angles of the Sharpmaker for this purpose?

Or iis it possible to use a diamond bench stone?

The knives are still quite sharp, so all they are needing is a touch-up.

Also, one of them has a small visible nick near the tip. What is the best way to get rid of it?
 
We would need more info on the knife to answer these questions. What is the current angle of the knife's edge? Is it an expensive knife, and is it a very hard steel?

Have you tried to strop the knife, that's all it may require.

Either way, I wouldn't go experimenting with that knife, get it done correctly, without scratching the knife up. The Sharpmaker can do it, if you can match the angle.
 
Remember the sharpie trick, put a line along the edge, make a few pass on the sharpmaker and then see where the rods are hitting. Gives you a good starting point.
 
They are Misono UX10 knives in 9-1/2", 4-3/4" and 3" blade lengths. I do not know the bevel angle, however. The two larger ones are marked as Swedish stain-resistant steel.

The large one is a gyutou, the medium one a petty, and the small one a paring.

I do not have a strop, but might some other material suffice?

Many thanks for your response!
 
Cardboard can also be used to strop, I have also used MDF flat stock on a job site.
 
get a honing rod, that should more than suffice for a while. But not a metal one, only use ceramic.

I used the Spydie sharpmaker for my chef knives for a while and you can use sharpening stones also.

if you want to learn the best way to maintain the edge on your chefs knives I recommend this dvd:

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Thanks. I have had this DVD for awhile, but frankly am loath to get involved with water stones. The Sharpmaker and DMT coarse/fine diamond plates work well for all my knives, except, of course, the Japanese ones.

My problem is the bevels on these knives are so narrow that it is impossible for me to get them to lie flat on the plates, so I was hoping the Sharpmaker might work.

What kind of ceramic honing rod should I purchase?
 
Isn't the Sharpmaker ceramic? Use a sharpie, like mentioned, on the edge bevel. Then gently try it on the sharpmaker. Too much pressure is not good.
 
Thanks, foxx! To be sure I understand before fubaring the knives, I should use a sharpie to mark the entire bevel on both sides? And then use the fine Sharpmaker rods set at 30 degrees?
 
Looks like the 30-degree angle on the Sharpmaker will work for the Misonos. I used the fine rods, a light touch, and even managed to get rid of a few nicks, with about 10-20 passes on each side.
 
Last edited:
merlinus said:
Thanks. I have had this DVD for awhile, but frankly am loath to get involved with water stones. The Sharpmaker and DMT coarse/fine diamond plates work well for all my knives, except, of course, the Japanese ones.

My problem is the bevels on these knives are so narrow that it is impossible for me to get them to lie flat on the plates, so I was hoping the Sharpmaker might work.

What kind of ceramic honing rod should I purchase?
Click to expand...

Anywhere that sells decent chefs knives should have ceramic hones...you don't need anything special.

Also don't forget that your Misonos are right handed (or left handed)...so the bevel on each side is different (mine are 90/10)...and you have to remember that when sharpening it.

30 deg should be on, it might just take awhile to reprofile the knife.

and stay away from diamond stones, they remove too much metal.
 
Being able to hold the angle on plates or stones is simply a matter of practice. And if you do switch to waterstones, you will get a better edge than a fine DMT can offer you on all of your knives.
 
I maintain the edge on my Kanetsune Gyuto touching-up on sharpmaker for about two years already, but planning to sent it to Korin in a little while.
 
Make sure you get Sugai to sharpen your knife at Korin, not the hamfisted monkey that sharpened my knife when I sent it to them. They sent back the knife with a giant, visible to the eye burr.
 
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