Japanese water stone

Types of Japanese water stones

• Kinuyama Stones

  The Kinuyama stone is one of the most typical and popular Japanese water stones. It is extracted from the Kinuyama place in Japan and widely renowned for its superior sharpening abilities. Kinuyama stones are exceptionally tough and leave a pristine finished surface on the sharpest edges where they are used.

• Shaptons

  Shaptons is a famous producer of water stones in Japan. They produce hermetic compact sharpening stones which are aptly known for their fast material removal. Shapton water stones come in red and white color, red ones are coarser and eliminate material fast while the white ones are finer, polishing the edge. Shapton stones need very little time to soak and are great for knife edge maintenance.

• Nubatama

  Nubatama stones are extracted in Japan and are well-loved for the special slurry they create during the sharpening process. The stones enable sharpening and honing of knife edges and add a unique character to their sharpening. Nubatama offers a range of stones from coarse to extra-fine for a complete sharpening session.

• Tsukiyama hones

  Tsukiyama is another Japanese water stone well-known for its excellent quality and craftsmanship. Tsukiyama stones are widely used for their balance between material removal and fine polishing. The firm behind Tsukiyama focuses on producing natural whetstone to provide sharp edges for kitchen knives and tools.

• Akakaze

  Akakaze stones are recognized for their aggressive cutting action and ability to create a sharp edge on Japanese knives. The stones are red in color due to the constituent materials being used in their creation.

• Shirokake

  Shirokake stones are extremely fine grained and perfect for the final polishing stage of sharpening Japanese knives. The fine redstone leaves the edge mirror-like and extremely sharp capable of making precise cuts and providing optimal control.

How to choose Japanese water stones

• Granulation

  The graining of a Japanese sharpening stone is very important because it specifies the sharpening stage. Query abrasives are suitable for correcting a blade that is too worn out. Then advance abrasives are helpful for polishing a blade to make it very sharp. Select a variety of stones ranging from coarse to extra-fine grains for a complete sharpening practice.

• Material

  Japanese water stones come in natural and synthetic types, both have advantages. Natural stones like the ones from Nakayama are made from Japanese clay and are highly prized for their fine-grit and ability to produce a rotationally sharp edge. Synthetic stones are made from artificial compounds and are more uniform in texture and easier to use, sharpen faster than natural stones.

• Soaking time

  Consider the soaking time of the stone, as some demand soaking for a few minutes, while most require longer hours. If needed, a soaked stone should be ready to hone and sharpen blades as it becomes effective during sharpening sessions. Fast-soaking stones like Shapton only require minimal soaking time, making them convenient for use.

• Expenditure and accessibility

  The costs of Japanese water stones greatly vary depending factors like granulation and manufacturer. Make sure the stone you select is readily obtainable and within your budget allocation. Do not forget that a very good quality water stone is a very good investment, as it will last for many sharpening endeavors and maintain your blades in good condition.

• Texture and honing ability

  Water stones produce a honing effect on the blade, which is quite different from other sharpening tools. Opt for Japanese whetstone with a softer binder, as this will release new abrasive grains when the stone is used. This mechanism helps prevent the stone from becoming glazed and offers better sharpening results over time.

How to use Japanese water stones

• Soaking the stone

  Before starting the sharpening process, soaking the Japanese whetstone for knives in water is required. Each stone has its own water soaking requirement, but most need around 10 minutes of soaking until the bubbles are no longer forming on the surface. Ensure the stone is completely saturated with water to avoid glaze formation during sharpening.

• Leaning the angle of sharpening

  To sharpen Japanese knives using water stones, bring the blade to the perfect angle against the stone. The recommended angle for a sharpened knife is around 15 to 20 degrees. This angle enables the blade to receive an equal amount of sharpening across the edge, producing a very sharp and well-honed knife.

• Creating slurry

  After achieving the proper angle for sharpened knives, artisans rub the sides of the knife against the stone to produce slurry, a thick suspension of water and stone particles. Slurry enhances the sharpening process by lubricating the blade and generating a new abrasive surface that facilitates blade sharpening.

• Sharpening the blade

  Once the slurry is formed, proceed to sharpen the blade. Use light pressure and move the blade back and forth across the stone in a triangular motion. For Japanese cleavers, sharpen by brushing the side of the blade on the whetstone, while for Japanese chefs knives, brush the edge at an angle. Keep an eye on maintaining the angle throughout sharpening to produce a sharpened blade.

• Checking sharpness

  Occasionally check the sharpness of the edge by feeling it with your fingers or using a piece of paper to test it. Visually examine for a keen edge and polished surface. The cut test involves using a sharpened knife to slice through paper easily, indicating that the blade is sharp enough to perform kitchen tasks.

• Rinsing and honing

  At the end of sharpening, rinse the knife to eliminate any remaining slurry and debris. It's necessary to hone the knife to straighten the edge slightly, which will improve cutting performance. Honing can be done by brushing the edge of the blade against a steel rod or another water stone at a fine grit.

Benefits of Japanese water stones

• Conserving sharpness for long

  Japanese sharpening stone helps maintain sharpness for a longer time than any other sharpening method. Japanese stones create a very smooth and sharp edge on blades that cuts effortlessly during tasks. This reduces the requirement for frequent sharpening and saves time and effort.

• Pristine results on polished edges

  Water stones are able to produce mirror-like polished edges on Japanese knives as well as Western kitchen knives. The nature of the water stones enables them to refine knives to surgical sharpness. This end results in more accurate and professional finishing on blades for better performance at home or in professional kitchens.

• Gentle on blades

  Unlike other sharpening methods, water stones are gentle to blades. They cut down material gradually without taking too much steel away from the blade. This helps longer life for knives and preserves their unique sharpening angles. This softness of the stone makes it ideal for maintaining even delicate blades in good condition.

• Affordable in stone categories

  Japanese water stones are very affordable compared to other sharpening systems, though they provide great results. Professional sharpeners prefer water stones because they give the best sharpening finish for the least knob. Investing in water stones means having knives with the best performance at a low cost over time, making them a great choice for anyone.

• Performing sharpening at home

  With Japanese water stones, household knives can be honed and maintained by anyone at home like professionals do. The stones are user-friendly and come with easy steps to sharpen blades effectively. This empowers lovers of cooking to have sharp knives handy without requiring a visit to professional sharpeners that are hard to find.

Q&A

Q1: How are sharpening stones from Japan different from others?

A1: Japanese water stones are exceptional because they help sharpen knives to an ultimate sharpness due to their abrasive texture. These stones are softer than Western stones, thus creating a finer edge. They are also soaked in water, which minimizes heat generation, preventing damage to the knife.

Q2: How do I maintain my sharpening stone from Japan?

A2: The maintenance of a sharpened stone from Japan is affiliate-friendly. Keep the surface flat by using a lapping tool after each usage. Clean the stone with water or a damp cloth before and after each sharpening session. Store the stone in a container to prevent debris and dust accumulation on it.

Q3: Why are water stones used for sharpening Japan's knives?

A3: Water stones are popular in Japan compared to India because they produce a finer edge, which is better for sharper blades. The abrasive particles break down during sharpening, creating a slurry that sharpens the knife faster. These stones are easy to use and affordable, making them an ideal choice for both professionals and home cooks.

Q4: Can Japanese water stones sharpen all types of knives?

A4: Yes, Japanese water stones are suitable for all types of knives, whether they are Western chef's knives or Japanese dicing knives. They offer various grits for different sharpening stages, such as edge correction, honing, and polishing. These stones are versatile enough to handle any blade well.

Q5: How long do Japanese water stones last?

A5: Japanese water stones can last many years with proper care and maintenance. The maintenance involves keeping the stone flat and clean and not exposing it to dry weather for a long time. Some high-quality stones like the ones from Nakayama can last longer than decades because they are made of superior materials.