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Sharpen your knives like a pro: Learn from a head sushi chef

Sharpen your knives like a pro: Learn from a head sushi chef

IG @Chef_JayHuang I will demonstrate the step-by-step process of sharpening a knife on a whetstone. The knife I will be using is a nenohi nenox gyuto but this process can be applied to any style western style chef knife and western style slicer. The most important points of the process : Finding the correct angle: Start with the oriented perpendicular and flat on the stone. Observe the gap between the knife edge and the stone. Now, with both your hands firmly on the knife, slowly elevate the knife TOWARDS you until the small gap between the edge of the knife and stone become flush. Continue to rotate up and then down until you are sure you have found the correct angle. Feet positioning and knife orientation when sharpening: Feet should be oriented about 15 open to the stone, with the LEFT foot back. Feet, hips, and shoulders should be in line with each other. Right should be a little lower than the left shoulder. Knife will be oriented diagonally across the stone. Sharpening motion: Right arm would remain close to the body and slide by the ribs to create a simple repeatable motion. The index and middle finger of the left hand will rest 1-2 mm above the edge of the knife. Left hand will apply even, consistent, moderate pressure down. Motion on the stone will be between 3-4 inches. Overextending will cause pronation or supination of the hand and change the angle of the knife. The burr: The burr is formed once the stone has cause the metal to “bend” over, creating a thin microscopic sliver of metal. When looking for the burr, you will move your fingers from the spine of the knife towards the blade. The burr will “catch” your fingers. That’s when you know you should flip to the other side. Polish: As the stone grit goes up, the sediment within the stone gets smaller. This allows for a mirror polish. However, the blade edge also gets more and more delicate as the grit increases. Testing the knife: News paper and magazine paper are great for testing the edges of knifes. Newspaper, because it is so delicate and thin, any imperfection on the edge will cause the paper to tear. Let me know what y'all think. Ask me any questions you might have in the comments below
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