Hazuke (blade sharpening) refers to the process of sharpening the cutting edge of a knife or blade to a sharp edge. Regular blade sharpening is necessary to improve the sharpness of knives. Edging is an important process to maximize the performance of a knife and enable efficient cooking work.

Edging is a task that requires skill and finesse among knife makers and cooks, and it is important that it be done correctly. Below are the general steps and precautions for blade setting.

  1. Selection of a whetstone: A special stone called a whetstone is used for bladesmithing. There are different grades of whetstones, such as coarse, medium, and fine, and they are used according to the stage of edging.
  2. Fixing the knife: The knife blade is held at an appropriate angle to the whetstone. Generally, the angle is between 15 and 30 degrees, but it may vary depending on the knife’s application and the hardness of the blade.
  3. Sharpening with a whetstone: Place the blade part on the whetstone and move it with even pressure so that the blade glides across the whetstone. When using a whetstone, apply water or oil to reduce frictional heat and protect the blade.
  4. Uniform sharpening: To sharpen the blade evenly, grind the blade by alternately tilting it left and right. When finished, grind the blade in the opposite direction the same number of times to achieve an even edge.
  5. Checking the sharpness of the blade: After finishing the sharpening, check the sharpness of the blade. Judging by the sharpness and appearance of the knife, the sharpness of the blade can be adjusted again with the whetstone if necessary.

Note: Edging requires careful work and should only be performed by a person with the appropriate skills. If this is the first time performing blade sharpening or if you are not confident, consider hiring a professional knife maker or using a knife sharpening service. It is also important to learn about the use of whetstones and how to blade knives.

*This is a translation by a translation tool.