How To Sharpen A Sushi Knife At Home | 5 Pro Tips

A sushi knife with a long and thin blade is made with high carbon, which is designed to slice the boneless fish fillets in one drawing stroke. These beautiful sharp knives can cut fish and other food items. If you are wondering how to sharpen a sushi knife at home, you are at the right place. 

To sharpen a sushi knife at home, start with the tip of the knife and then sharpen the whole cutting edge from the tip of the knife to the heel of the blade on an even whetstone. Make sure that you remove any burr on the back of the knife for it to cut things finely. 

Sushi knives are usually sharp and specialized in various cutting tasks. They are different from the regular knife. On the one hand, a sushi knife has a single beveled edge, whereas standard knives are double-beveled. So, when it comes to a regular knife, one has to sharpen from both sides, but the same is not the case with a sushi knife. 

So, without further ado, let us begin this sharp yet informative conversation about sushi knives. At the end of the talk, I am sure you will know all about sushi knives and be an expert on sharpening a sushi knife at home. Please stick with me until the end so I can tell you what you should and shouldn’t do while you sharpen the sushi knife. 

Why Having A Sushi Knife Is Important?

Sushi knives are usually sharp and specialized in various cutting tasks. Sushi knives are highly qualified to make fine and delicate cuts. They help in slicing the ingredients precisely. Using a sushi knife for dicing, chopping, and cutting food items ensures that ingredients are precisely cut and do not get spoiled. 

They are designed so that the cutting edge is only on one side, whereas the opposite side is flat, as it will ensure that the food doesn’t stick to the knife. A sushi knife will be handy if you make sushi frequently.

It will ease the process of slicing and cutting fish in a single stroke without putting much pressure on the flesh. A sushi knife has sharp blades and makes the process much easier. 

The sharpness of the sushi knife ensures that the cut and the slices are clean and precise. One Quora user said, “Having a sushi knife will be very well served.” “Just in case you are more into making sushi, a sushi knife becomes a much-needed equipment,” said another user.

Now, as we have learned why a sushi knife is essential, you must be careful if you plan to get one. To make your search for a sushi knife much easier, check out this blog about the best sushi knives and learn all about different types of sushi knives.

All your ifs and buts related to a sushi knife will disappear, and you will happily make sushi at home. Many people prefer sharpening the knives when blunt, but I recommend re-sharpening them occasionally before they get dull. If you want to cut anything with the sushi knife, you need to maintain the sharpness of the knife.

Should You Sharpen Your Sushi Knives At Home?

Yes, you should sharpen your sushi knives at home. Just make sure that you invest in a good quality sharpening device. You must also know how to sharpen knives properly, or you will ruin the knife. 

Many people prefer getting their knives sharpened professionally. However, if you know how to sharpen your sushi knife and have the proper equipment, then it is best to do it yourself. It will ensure that you always have a sharpened knife and save lots of money and time in the long run. 

Learning the techniques and steps would be best since you can sharpen your sushi knife at home. In the following conversation, I will guide you step by step and teach you how to sharpen your sushi knife at home without much struggle. 

Are Sushi Knives Easy To Sharpen?

Sharpening sushi knives can be easy yet challenging as it depends on different factors like frequency of usage, quality of the knife, equipment for sharpening, and technique of sharpening. It is easy to do if you know the steps to sharpen the knife and have the proper equipment. You need to have some experience in sharpening knives. The best way to do this is to start practicing today and have lots of patience.

 How Do You Sharpen A Sushi Knife?

You are partially wrong if you think sharpening a sushi knife is all fun and game. Sharpening a sushi knife requires excellent knowledge and the proper technique, or else you can hamper the quality of the knife. So let us know the steps on how to sharpen a sushi knife at home: 

1. Prepare The Whetstone 

The very first step in sharpening a knife is to prepare the Whetstone. Firstly, you can use any grit whetstone as per your requirement. Usually, to sharpen the knife, a gritstone of 1000 to 6000 is used. Just make sure that the Whetstone is flattened and has an even surface. You need to soak the Whetstone for a while in the water so that all the air bubbles come to the surface. 

Place the Whetstone above a small water container on a whetstone holder so you can easily wet the surface occasionally. Also, keep the Whetstone stable and balanced above the container to avoid friction. 

2. Flat Side First

Once your Whetstone is all set up, you need to start sharpening the flat side of the knife. Make sure that the Whetstone has some amount of water on it. You can sharpen the knife using 1000 sides of the grit stone. Now, set the knife on the Whetstone, starting with the heel of the stone, and let it lay on the surface perfectly flat. Hold the knife corner with the right hand, and then, using the left hand, apply the right amount of pressure on the tip side of the knife. 

The knife should be perpendicular to the Whetstone, and then, by applying pressure, move the knife back and forth. When you pull the knife towards yourself, apply pressure (edge trailing), and when you push the knife away, don’t apply any pressure (edge leading). 

Ensure the knife does not wobble during the edge-leading and trailing process. Follow the steps throughout the knife, and change a little bit of the angle when sharpening the tip side of the knife.  

3. Create The Burr 

While moving the knife forward and backward, you will notice some metal on the knife’s edge curled up. This is called burr, which is created during the above process. Your goal is to make the burr. 

Add more water to the Whetstone and keep on sharpening the flat side until you touch the edge of the knife and feel the burr. Also, the burr should be consistent throughout the knife, and if you think that any part does not even have a burr, keep on doing the process.

4. Remove The Burr

As soon as you are done sharpening the flat side and getting the burr on the edge of the knife, flip the knife and sharpen the shinobi line. Set the flat portion of the other side on the Whetstone and use your thumb to apply pressure on the thumb of the knife. Place your left-hand fingers to put some pressure on the side of the knife you want to sharpen and repeat the edge trailing and edge leading process. 

Move the knife to be evenly sharpened from the tip to the heel. Maintain a 45-degree angle while doing the process. Now run your fingers through the blade, and you can see that there is more burr. If you still can feel the burr, continue removing the burr by moving the knife back and forth. 

5. Repeat The Last Two Steps 

Now, once you are familiar with steps 3 and 4, all you have to do is repeat the steps repeatedly. Keep applying water and sharpen the left side and then the other side of the knife. First, create the burrs and then remove the burrs. As you repeat the step, you will notice that the process gets effortless and fast. 

6. Polishing

After you are done sharpening the knife, it is time to polish. Flip the Whetstone to the 6000 grit and follow a similar step to the third and fourth. As you repeat the process, decrease the pressure applied to the knife. Once you are done with this step, uplift the knife edge to a certain angle to increase the rigidity of the edge. Push the knife up and down quickly for a few seconds and do the exact step by flipping the knife. Make sure you decrease the pressure when you are doing this step. Check for any burrs, and if the edge is even and pleasing, you are done with polishing the knife. 

7. Checking 

Wipe off the water and take a piece of paper to check the knife’s sharpness. Slice the paper and check for any jumps from the knife’s heel to the tip to check the consistency of the knife. This is always a fun part to do. Your work is done if the paper is finely cut using the knife. 

Can You Use A Regular Knife Sharpener On A Japanese Knife?

Yes, you can use a regular knife sharpener on a Japanese knife. However, you must know that Japanese knives have different and unique characteristics. They have an extra blade angle, and you must be careful about the technique if you use a regular knife sharpener.

Japanese knives are different from regular knives, and if you are planning to sharpen them using standard knife sharpeners, you have to be very cautious in choosing the type of sharpener.

If you select a suitable sharpener or follow the proper technique, you may save it. You must know that Japanese knives are known for their sharpness and delicate cuts and ensure they perform similarly after sharpening. 

One Quora user mentioned that it is essential to choose the right type of sharpener and exercise caution during the sharpening process. Although you can use a regular knife sharpener on a Japanese knife, I suggest you use whetstones only. You will be amazed that Whetstone can sharpen Japanese and standard knives. 

How Much Time Does It Take To Sharpen A Sushi Knife?

It would take around 20 minutes to sharpen a sushi knife using a whetstone. Before I knew how to sharpen a sushi knife, I always wondered if sharpening the knife would be super easy. However, it turned out that a sushi knife needs a proper technique for sharpening, and one has to have some patience and time when sharpening it. 

It may take up to 30 minutes to sharpen a sushi knife, depending on individual skills and experience with the whetstones. With time, as you learn the correct technique, the time gets less. Beginners may need some extra time, and as they get used to the process, the time taken will reduce from 30 to 15 or 20 minutes. 

How Often Should You Sharpen A Sushi Knife?

This depends on the frequency of the knife use. The sharpening must be done occasionally if you frequently use the sushi knife. However, it is always advised to sharpen the sushi knife once a month. If you do not use sushi knives regularly, doing it once every six months or a year is also acceptable. 

Just ensure that when your knife gets dull, you need to sharpen it using a whetstone to maintain a sharp edge and get a fine blade. I always sharpen my sushi knife when the sharpness is still there, as it reduces a lot of my time and effort and works as if it is a new one. 

Make sure that you have a proper schedule for sharpening the sushi knives. This way, you can always have a sharpened knife whenever you want to use it. If your knife seems fine but is not cutting or slicing the food items cleanly, you must also get sharpened on a whetstone.

 Also, if you use sushi knives frequently for slicing tricky items, the blades would get duller sooner than when cutting soft objects. So, the frequency of sharpening your sushi knives also depends on the same. 

Pro Tips To Sharpen A Sushi Knife 

1. Choose The Right Whetstone

When it comes to choosing a whetstone, you have plenty of options. Usually, you have three options to choose from. Firstly, there is a rough whetstone (#120 – #600), then a medium whetstone (#800 – #2000), and a finishing whetstone (#3000 – #6000). Now, all of the three have some purpose to serve. If your knife has lost the edge and needs sharpening, you can consider a medium whetstone, whereas rough stone is perfect for repairing large knives with chips or cracks. Make sure you choose the appropriate Whetstone according to your requirements. 

2. Use Lots Of Water

Without any doubt, if you are sharpening your knife on a whetstone, make sure that you use water in the process. It is best to set your Whetstone on a container filled with water. This way, you can easily wet the surface and sharpen your knife correctly. If your Whetstone is not wet, it will dry out during the process and may give your knife edge knicks and dings. 

3. Keep The Angles Right

You must be careful about the angles when sharpening the sushi knife on a whetstone. If you keep the knife at the wrong angles, then you may ruin the knife. When people often elevate the knife a little extra, it hits the Whetstone and cuts through the surface. This ruins both the Whetstone and the knife. 

Firstly, the knife should be placed perpendicular to the Whetstone at a 90-degree angle while sharpening the flat side of the knife. Secondly, While you are creating burrs on the knife, maintain a 45-degree angle during the process. 

4. Be Consistent In Your Sharpening

Consistency is the key to keeping your sushi knife suitable for a long time. Now, if I talk about consistency, you must ensure you only shape the knife occasionally. This way, the knife will lose its shelf life. Just remember to sharpen the knife when it loses its sharpness. Doing it frequently or not sharpening on time will affect the quality of the knife. 

5. Don’t Put Much Pressure On The Whetstone

A few minutes before, we discussed exerting a little pressure on the Whetstone while sharpening the knife. Ensure you don’t put much pressure, or the knife may bend and harm the Whetstone. Also, remember that while creating the burrs, exert a slight force during edge trailing and no pressure during edge leading. This will ensure that the knife is sharpened correctly. 

Things To Avoid While Sharpening A Sushi Knife?

When it comes to sharpening sushi knives, there are inevitable mistakes that people tend to make due to a lack of knowledge and experience. Sometimes, the sushi knife gets duller and ruined because of the wrong techniques. So, make sure you know the exact steps to sharpen the knife and also be aware of things to avoid while sharpening a sushi knife. 

1. Wrong Angles

You must ensure the angles are consistent, even when sharpening a sushi knife. Inconsistent angles will make the knife edges uneven, and the knife won’t cut or slice the items properly. We already know from our earlier conversation that the knife should be placed perpendicular to the Whetstone at a 90-degree angle while sharpening the flat side of the knife. 

Also, when sharpening the shinobi line, set the flat side on the Whetstone at a 45-degree angle and complete the sharpening process. This way, you can get even pointing, and your knife will be excellent for precise cutting and slicing. 

2. Excessive Pressure

If you apply excessive pressure while sharpening the knife on a whetstone, you may ruin and make the edges uneven. Make sure you use constant pressure throughout the knife and have a steady motion while sharpening the knife. 

To ensure this, place your fingers in the right place of the knife. Also, while sharpening the flat side, you need to ensure no pressure while edge leading and apply pressure while edge trailing. If you keep these simple yet essential tips in mind, you can evenly sharpen your sushi knife. Use your thumb, index finger, and ring finger to maintain the pressure during sharpening. 

3. Using An Inappropriate Sharpener

Your sushi knife will undoubtedly be ruined if you do not use an appropriate sharpener. Traditionally, sushi knives are sharpened using a whetstone. Today, you also have an option to use ceramic rods for the same process. If you can use a regular knife sharpener to sharpen your sushi knife, it can be a problem. 

So, if you want to avoid mishaps with your beautiful, sharp sushi knife, use the right equipment. Also, you need to be familiar with the working of the sharpener and maintain the same quality from time to time. 

4. Over-Sharpening

The stupidest thing people like me do is over-sharpening the sushi knife. If you sharpen the knife too much and very frequently, the shelf life of the knife will reduce. Don’t keep on sharpening the knife whenever you have to use it. Just make sure that the moment your sushi knife gets dull, you need to revive it, but other than that, you don’t have to think about sharpening the knife. 

Over-sharpening can lead to thinning of the blade due to metal loss. Also, Japanese knives have a different geometry, and constant sharpening can change the geometry by repeatedly reshaping the blades. 

5. Burr Not Removed

The most common mistake people tend to make while sharpening the sushi knife is forgetting to remove the burr. Please complete the part, or all your time and efforts will be in vain. Burr is nothing but a slight raised edge that appears while you sharpen the knife.

You have to create a burr while sharpening the knife and then remove it in the next step to maintain an even edge. Most people skip this part, and their knife does not cut and slice the things as it should. 

6. No Patience 

Lastly, a vital thing to make sure of while sharpening the sushi knife is to have great patience. See, pointing the knife takes around 20 to 30 minutes, depending upon the skills and experience of an individual. 

Even though you are an expert in sharpening knives, you must give time and outstanding patience to the process. If you point the knife in a rush, you may need to correct the process by pointing too much or at the wrong angle. 

Conclusion

I am sure that by now, you are familiar with sushi knives and how to sharpen them. Trust me, with time, you will master this art and make the best sushi ever. Just ensure you follow the sharpening process well and remember all the tips. 

All the chefs care a lot about their knives. You also have to ensure your sushi knives are in good condition. Keep a regular check and sharpen the knife from time to time. Also, it is best to use a whetstone to sharpen your knives to ensure that the edges are even and the blades are sharp and refined.  

On the one hand, you need to be an expert in sharpening a sushi knife, but on the other hand, regular practice can make you the master of this art. Let me know if this whole conversation was helpful. I will be back soon with much more fun yet informative food-related topics. 

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