Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Saturday, January 30, 2016

Sharpening Knives

Sharpening Knives

For the professionals, equipment is like an extension of the body. The great professionals take care to maintain their equipment on a regular basis. In the culinary industry, for example, well sharpened knives can greatly impact the texture and quality of presentation, but beyond this, many would argue that even the flavor itself is improved. Top chefs are sharpening their knives daily.



Wet the sharpener 砥石を濡らす

Sharpening well needs skill 上手に包丁を研ぐには技術が必要です

Sharpener made by Shapton Precision シャプトン株式会社製研磨器

Sharpening knife makes its blade smaller 研ぐことによって刃は減ってゆきます

Several kinds of knives are required, each have their own purpose. 食材によって包丁の機能が違います

Maintaining the sharpener is also necessary. 砥石もメンテナンスが必要です

Well sharpened knives should be reserved for professionals with cutting skills to avoid injury. 良く研がれた包丁は取り扱いも技術が必要です

Photo shoot at Hirohisa