Kitchen Auxiliary: Some important highlights of Japanese Knives

GRIND AND HANDLES (LEFT VS. RIGHT HANDED)

For the left-handed users, there are care needs that must be taken mutually in both of the handle selection and its’ kind of bevel.

The WA handles of the octagon or oval shape are fitted for either left or right handed use, while the D handles are styled for righties – even though lots of lefties find that D shape to become ideally comfortable and acceptable to use. Most of the Western or Yo handles are fitted for both right and left hands, unless there is that particular style element in favor of the right hand. The single beveled blades have been the ground for the right-handed user, and adjusting to left-handed aid is not as successful or comfortable as it is like with handles.

The Nakiri is the solo beveled with a grind fitted for the right handed operation, permitting the cook to cut extremely thin sheets of veggies. But, the left hander could have some troubles. For the leftie to use the knife such as the Yanagiba, the slicing edge is opposite with the dominant hand, and that makes it hard to see the slice properly. And its guiding hand has been exposed to its very sharp edge on the right side that will result in the nasty cut. The single-beveled blades will be custom made through the blacksmith for the left-handed use; many manufacturers will make the left grind per request. However, both options will make extra cost.

BLADE CONSTRUCTION AND FINAL TOUCH

While the Eastern knives are being forged by using the similar methods of stamping, hot forging, and the stock removal system as the Western counterparts, the manufacturers are not shy about utilizing the procedures that makes, laminate, composite or clad blades.

SHARPENING

Due to the hardness of steels being used, Japanese knives are requiring a sharpening regime that is somewhat different from the Western counterparts. To shun from removing or chipping too much material, the care needs to be taken when making the sharpening and since the Japanese made waterstone, which is considered as one of the best method.

As moments are passing by, you may add to the sharpening arsenal with the rough and finer grits to either place more of the polish on the blades, or to repair tips and chips. The stone flattening device is very useful to own, or else the Waterstones will begin to become curved as more stuffs are removed from the core part.

The creme de la cremes of the stone flattening helps a lot, but serviceable substitutions may be made with the flatten granite tile and dry/wet sandpaper. The leather strop is useful as well for removing any kinds of left over burs. It must be noted that the Japanese knives are being sharpened to a more acute angle than the Western counterparts and since the steels are harder than those being discovered at the Western knives, it will be able to hold those more acute angles without rolling.