Topic · toishi
Sharpening and edges
Sharpen at the angle the knife was made for. Makers state 16 degrees per side for Shun, 9.5 to 12 for Miyabi, 10 to 15 for Global, 14 for Wusthof and 15 for Zwilling. A 1000 grit whetstone does most of the work; a finer stone polishes the edge.
- Everyday sharpening
- 1000 grit whetstone
- Finishing
- 3000 to 6000 grit
A whetstone gives the most control over the angle. Soak or splash the stone as its maker says, hold the angle steady, raise a small burr along the whole edge, then switch sides and finish with light strokes. The sharpening angle finder shows how high to lift the spine for a given angle.
Guided sharpeners clamp the blade or hold the stone at a set angle, which takes the guesswork out for beginners. Electric and pull through sharpeners are fast, but check that their angle matches your knife: a coarse wheel set for a German edge can take a lot of steel off a thin Japanese blade.
Honing between sharpenings straightens a rolled edge. On hard Japanese blades use a ceramic rod or a strop with light pressure.
50/50 double bevel
Same bevel on both sides. Most Western and many Japanese knives.
70/30 asymmetric
Wider bevel on one side, usually the right. Common on Japanese gyuto.
Single bevel with ura
One bevel and a slightly hollow back. Yanagiba, deba and usuba.
Common mistakes
- Sharpening a 12 degree Miyabi edge on a 20 degree pull through sharpener.
- Pressing hard on a fine stone instead of letting it work.
- Stopping before a burr forms along the full length of the edge.
Pages on this topic
- Whetstone grit guide: which grits you needCoarse, medium and fine whetstone grits explained by job. Most home cooks need a 1000 grit stone, plus a 3000-6000 finisher and a coarse stone for repairs.
- Japanese knife sharpening angles by brandFactory edge angles per side as makers publish them: Shun 16, Miyabi 9.5-12, Global 10-15, MAC 15, Wusthof 14, Zwilling 15, plus a coin trick to hold the angle.
- How to sharpen Shun knives at homeSharpen Shun knives at 16 degrees per side on whetstones or a guided system. Step by step instructions, grit choices and what to avoid with VG-MAX steel.
- How to sharpen Miyabi knivesHow to sharpen Miyabi knives at their acute 9.5-12 degree angle on whetstones, which sharpeners can match it, and how to care for SG2 and FC61 edges.
- How to sharpen a Japanese knife on a whetstoneStep-by-step whetstone sharpening for a double-bevel Japanese knife: soaking, holding the angle, raising a burr, moving through grits and deburring cleanly.
- How to flatten a whetstoneFlatten a dished whetstone with a pencil grid and a lapping plate, flattening stone or sandpaper on glass. Step by step, plus how often to do it.
- Should you use a honing rod on Japanese knivesA fine ceramic rod used with light passes can help a Japanese knife; a grooved steel can chip a hard edge. When to hone, which rod to use and how to do it safely.
- Can you use an electric sharpener on Japanese knivesWhen an electric knife sharpener is safe for Japanese knives, which angles to look for, how much steel they remove, and when whetstones are the better choice.
Gear for this topic
- Best whetstone sets for Japanese knivesSix whetstone sets from Shapton, Yoshihiro and Kramer by Zwilling compared by grits, stone type, base or holder, soak or splash use and stone size.
- Best knife sharpeners for Japanese knivesElectric, belt, wheel and rolling sharpeners from Chef'sChoice, Work Sharp, Tormek and HORL compared by angle, abrasive, stages and serrated support.