Your total kitchen experience will improve if you know how to sharpen a Kai knife. For the average person, a Kai knife is just another knife. However, to the knowledgeable, Kai knives are not your typical, everyday kitchen knives. They should be sharpened and cleaned because they have a good reputation in the culinary world. In order to show you how to sharpen your Kai knife like a pro, we’ve produced this guide.
The Japanese traditional sharpening method we are about to walk you through ensures the efficiency and durability of your Kai knife. The best way to sharpen your Kai knife is with a whetstone (or grindstone). The Kai Combination Whetstone is advised.
Here, we’ll go over the methods for both blades that just need to be ground on one side and blades that need to be ground on both sides.
Preparation
Prior to beginning the sharpening procedure, let the whetstone soak in water for seven to ten minutes. This is done to keep the knife’s edge sufficiently cool while it is being ground. As soon as you place the whetstone in the water, you’ll start to see a few little air bubbles. The whetstone is ready for use when these bubbles stop.
The moist whetstone should be placed vertical to your position on a tabletop or work surface, with its breadth facing you. Make careful to set the whetstone on a rubber base to keep it stable.
Kai knives with blades ground on both sides: Sharpening Instructions
Step 1
Set the Kai knife at a 45-degree angle in the centre of the whetstone. After that, raise the knife 15 degrees off the whetstone. You should be facing the blade.
Step 2
Start grinding from the blade’s tip towards the wider end. While the blade is rubbing against the whetstone facing away from you, exert pressure with your fingertips. After that, let off of the pressure as you draw the blade towards you.
Step 3
As you apply and release pressure, keep doing this motion until your knife is suitably sharpened. Five grind passes on average should be sufficient.
Step 4
Repeat the same steps (ideally with the same number of grind passes) on the opposite side of the blade after flipping the knife over. Kai knives and whetstones should be thoroughly cleaned before being dried.
How to Sharpen Kai Knives with One-Sided Grinds
Step 1
Set the Kai knife at a 45-degree angle on the whetstone. Make sure the knife’s edge is facing you.
Step 2
Start grinding by moving from the blade’s tip to its wider end. While the blade is rubbing against the whetstone facing away from you, exert pressure with your fingertips. After that, let off of the pressure as you draw the blade towards you.
Step 3
Once the Kai knife blade has been honed along its whole length, repeat these actions. When you can feel a little roughness on the other side of the blade, the knife is sharp.
Step 4
Place the blade’s burred side flat on the grinding surface. Pressure-grind this side over the whetstone until the burr is gone. The Kai knife and whetstone should then be cleaned with clean water and dried.
Conclusion
You might also take a look at the Kai Diamond & Ceramic Knife Sharpener as an alternative. Kai knives may be sharpened with this tool in three simple steps.
While some people may find the Kai Diamond & Ceramic Knife Sharpener to be more comfortable, it is incompatible with a number of Kai knives. Contrarily, all Kai knife variations can be used with the whetstone technique.
Knowing how to sharpen a Kai knife can make it easier for you to chop food in the kitchen and extend the life of your Kai knife. Check out our review on Kai knives for more details on kitchen knives.