After receiving a very nice custom Japanese knife for Christmas, I have decided to finally pull the trigger on learning how to sharpen knives (the correct way). Sharpening European-style knives such as Wusthof, Henckels, and Sabatier is different than sharpening Japanese knives (including Global and MAC knives). The steel on Japanese-style knives is harder and the angle is smaller (usually 10-15 degrees), while European-style knives have softer steel and the angle is more obtuse (usually 20 degrees). Additionally, Japanese knives are often bevelled on one side of the blade, such as those pictured to the right.
If you have a Japanese knife then you need to be concerned about maintenance a bit more. Some Japanese-style knives are a bit easier to manage such as Global, Shun and MAC as their blades are often stainless steel and corrosion resistant. Other Japanese knives, however, are made from carbon steel and are more susceptible to corrosion (rusting, staining, and pitting of the blade). They are really good knives, but they just demand more care. But don’t let that scare you off; once you have a great knife and experience real sharpness, maintenance is an acceptable cost. But what ever you do, don’t ever put a Japanese-style knife through one of those electric sharpeners (please don’t do this), and also be careful if you take them to your butcher or kitchen store to be sharpened as they may sharpen it at the wrong angle.
So which is better: European or Japanese knives? Well, I am not going to enter that debate. European knives are durable and easier to take care of. The advantage of Japanese knives is that the harder steel keeps its edge better and allows for a slimmer angle for cutting. Think of the difference between slicing a vegetable and splitting a vegetable. Japanese knives slice very, very well. The downside is that as metal gets harder it becomes more brittle and chipping of the blade can be a problem. You should be more careful to take good care of them. That is one reason Global, Shun and MAC knives are so popular. They strike a nice balance with hardness, sharpness, and corrosion resistance, and they incorporate European-style design into some of their knives. They have a more familiar feel to them.
So that is a very brief discussion on some of the differences between Japanese and European-style blades. So how should you sharpen your Japanese knives if you have them (or want them)?
First of all, you can always have someone else sharpen them. A high-end kitchen store that sells Japanese knives should be able to handle the sharpening, but you should still be careful and ask questions. Even good stores like Sur La Table will probably not handle your Japanese knives properly. If you live near a big city, I would recommend searching the Chowhound Boards for knife sharpeners in your area. Look for places that cater to professional cooks, but make sure to ask specifically if they sharpen Japanese-style knives and try to request the most experienced sharpener on staff.
You can also send your knives through the mail to be sharpened. Japanese Knife Sharpening, Epicurean Edge, and Korin all offer good mail-order sharpening services and are highly regarded.
If you want to start sharpening on your own, it will take more effort. You will have to buy some tools, learn some technique, and practice a bit. I would first read Chad Ward’s book: An Edge in the Kitchen
There are three highly regarded videos about knife sharpening that any person wanting to learn should consider. The first one is by Dave Martell. He is the same person behind the Japanese Knife Sharpening website noted above and is probably the closest thing to a knife sharpening legend there is in the US. The other two videos are from Korin and Murray Carter.
Lastly, if you get this far and you want to buy your own sharpening gear, then visit Knifeforums.com. Check out the ‘In The Kitchen’ board that is down a ways on the main forum page. There is also a search tab at the top that you can use to search for specific information. With this site, you will have access to a group of knife lovers that is unsurpassed, and the knowledge they harbor is truly amazing. You can glean a ton of information just by searching the topics and reading the threads, but if you register as a user, you can also post questions and you will usually get friendly, helpful feedback and guidance. Just do some research first, be thoughtful with your questions, and be warned that they tend to be sharpening purists. The users may guide you more towards free-hand sharpening with waterstones. Not that that is a bad thing; I am doing it. Good luck.
