Sharpening Knife on a Whetstone with Master Sushi Ch...Hiroyuki Terada - Diaries of a Master Sushi Chef
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Key things to remember are:
Soak the stone for at least 24 hours prior to sharpening; this assists the water lubrication to keep the knife from scratching against a harsh surface and damaging the blade.
Always use equal pressure throughout the blade at a 15 degree angle.
Always use the complete surface of the stone in order to keep the stone smooth and equally worn.
Last, if you wish to purchase these stones at a discount, be sure to contact Knife Merchant and use code: NKB10 at check out to receive an additional 10% off all Masahiro and Kikuichi products.
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