Diving Deep into Knives

On my last post about knives I gave you a good foundation of knowledge and got you started, but now it’s time to dive deep. There are two main categories for cooking knives. Western-style or Japanese style knives. Western-style knives have that typically rounded belly shape that you are used to seeing on your chef’s knives. This makes them good for a rocking cutting technique where you rock the blade from the tip to the tail into the food. Western-style knives are typically made from stainless steel and have a hardness rating of 58 HRC. This means the knife is softer so the edge won’t crack or chip when cutting through something hard. With the soft steel, it also means the edge will dull faster and take longer to sharpen. In contrast, Japanese style knives often have a flatter edge profile for push, pull, or vertical chopping techniques. Japanese knives are often made from high carbon steel with an HRC rating of 60 or higher. This means the edge with stay sharp longer and be easier to sharpen but has the chance of chipping or cracking. The steel used in Japanese cooking knives is not stainless so if you do not stay on top of cleaning and drying them quickly then they have the chance to rust. They will also form a patina with use. Another characteristic of Japanese knives is the thickness of the metal. Because harder steel is used the body of the knife can be made thinner allowing for more precise cutting. This is one of the main reasons many chefs prefer Japanese style knives. So, weight the pros and cons of each style knife and make a decision that’s right for you. Now that you have a high-end piece of equipment a cheap pull through knife sharpener is not going to cut it. The best way to keep your knives sharp is to learn the art of the whetstone. Whetstones can vary in price from $10 – $300 depending on the quality, but even the cheap whetstones will give you a good edge. To use a whetstone, you first need to soak it in water for around 15 minutes. Then set it up on a stand or a sink bridge and take your knife in your dominant hand and press your non-dominant hand on the body of the blade. Hold the blade at a 17-degree angle and push pack and forth working your way down the knife. You should now feel a burr on the edge of the top side of the knife. Flip it to the other side and replicate it. Now move on to a higher grit stone. Repeat the process and move up grits until your desired sharpness is reached. Finish by stropping your knife on a piece of leather or denim to remove any burrs. Now you have a razor-sharp knife to work with. Enjoy!