How to Sharpen a Knife using Naniwa Chosera Stones

Published on March 25, 2019
Duration: 14:29

This guide details how to achieve a razor-sharp edge on knives using Naniwa Chosera synthetic sharpening stones. It emphasizes the importance of identifying a dull blade, maintaining a consistent sharpening angle (12-15 degrees) and pressure (approx. 1.5 kg), and progressing through grits from 400 to 5000. The process includes using a sink bridge for stability and water management, and finishing with a leather strop for refinement. The instructor highlights the effectiveness of these stones even on difficult steels like S110V.

Quick Summary

Naniwa Chosera stones are considered top-tier synthetic sharpening stones from Japan, capable of sharpening even hard steels. For effective sharpening, maintain a 12-15 degree angle and apply about 1.5 kg of pressure. Look for a burr to form on the opposite edge as an indicator of progress, and finish by stropping for a razor-sharp edge.

Chapters

  1. 00:00Introduction to Knife Sharpening
  2. 00:26Naniwa Chosera Sharpening Stones
  3. 00:77How to Tell if a Knife is Dull
  4. 01:21Understanding the Sharpening Process
  5. 01:58Key Sharpening Principles: Pressure and Angle
  6. 02:39Setting Up the Sink Bridge
  7. 02:57Preparing the Sharpening Stones
  8. 03:10Using the Cleaning Stone
  9. 03:41Sharpening on the 400 Grit Stone
  10. 04:50Checking for a Burr
  11. 05:37Moving to the 1000 Grit Stone
  12. 06:19Using the 3000 Grit Stone
  13. 06:23Using the 5000 Grit Stone
  14. 06:33Stropping the Blade
  15. 06:51Review and Conclusion

Frequently Asked Questions

What are the best synthetic sharpening stones for knives?

Naniwa Chosera stones are highly regarded as some of the best synthetic sharpening stones available from Japan. They are known for their ability to sharpen even very hard steels effectively, making them a top choice for achieving a superior edge.

What is the correct angle and pressure for sharpening a knife?

When sharpening a knife, aim for an angle between 12-15 degrees relative to the stone. Apply moderate pressure, approximately 1.5 kilograms or 2-4 pounds, ensuring consistent contact along the blade's edge.

How do I know when my knife is sharp enough?

A key indicator is the formation of a burr, a small ridge of metal on the opposite side of the edge being worked. Once a burr is felt, it signifies that material has been removed and the edge is forming. The final test is the knife's ability to easily slice through paper.

Do Naniwa Chosera stones need to be soaked before use?

No, Naniwa Chosera stones are 'splash-and-go' stones. You only need to wet them with water before sharpening. They do not require prolonged soaking, making the sharpening process quicker to start.

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