The Japanese sharpening stone is an essential tool for any chef or cooking enthusiast who wants to achieve sharp and precise knives to prepare delicious dishes.
The history of the sharpening stone: ancestral know-how for exceptional blades!
The history of Japanese whetstones dates back to medieval times, when samurai needed sharp blades for their swords and other weapons. Japanese blacksmiths quickly realized the importance of a quality whetstone to achieve perfectly sharp blades. Thus, they began to develop whetstones specifically designed for samurai blades.
Over the centuries, sharpening stone technology continued to develop, allowing Japanese craftsmen to produce increasingly precise and effective stones. Today, Japanese sharpening stones are renowned for their superior quality and are used by chefs around the world to sharpen their kitchen knives.
Japanese stone is made from natural materials such as waterstone or quarry stone, and requires precise technique to use effectively. Japanese craftsmen have perfected this technique over the centuries, and today there are a wide variety of Japanese sharpening stones, each with its own characteristics and grit levels.
In short, the history of Japanese sharpening stones is a testament to the craftsmanship and commitment of Japanese artisans to produce superior quality tools for kitchen professionals and discerning hobbyists alike.
How to use a whetstone? The essential steps in this Japanese cultural practice:
Using a Japanese whetstone may seem intimidating, but with a little practice, it will quickly become an indispensable tool for sharpening your knives. First, soak the stone in water for about 10 to 15 minutes to get it damp. Next, place the sharpening stone on a flat, stable surface and hold the knife at a 15 to 20-degree angle to the stone. Using light pressure, slide the knife blade back and forth across the stone, making an X-shaped motion. Repeat this process on each side of the blade until you achieve the desired sharpness. Remember to clean the stone with water after use and let it dry completely before storing. With a little patience and practice, you will be sharpening your knives with professional precision in no time.
Now that you have chosen the right Japanese sharpening stone for your knife, we invite you to discover our Japanese mug collection, a selection of ideal products for taking a little tea break while sharpening!
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