How Often Should You Sharpen a Japanese Kitchen Knife?

Why is it Important to Have a Sharp Knife?

Having a sharp knife in your kitchen is not just about making cooking easier; it's also about safety and maintaining the quality of your knife. A sharp knife is easier and more pleasant to use, reducing the risk of accidents caused by using excess force. Moreover, it helps avoid compounding larger issues with your knife over time.

When Should You Sharpen Your Knife?

The simple answer is: when your knife is dull. But how do you know when it's dull? Generally speaking, you might need to sharpen your knife 2-3 times a year, but this can vary depending on how often you use your knife and the type of steel it is made from. If you find your knife wedging instead of smoothly cutting through ingredients like carrots or celery, it’s probably dull.

Tests to Perform to Check Sharpness

There are a couple of reliable tests to determine if your knife needs sharpening:

1. The Tomato Test: Try slicing through a ripe tomato. A sharp Japanese knife should cut through the skin cleanly without tearing.
2. The Paper Test: Slice through a piece of paper from heel to tip. This test helps to check for flaws; a sharp knife should glide through easily, while a dull edge will tear the paper or fail to cut it at all.

Does Steel Type Matter?

Absolutely! The type of steel your knife is made from can affect how often you need to sharpen it. Generally, Japanese steel holds a sharp edge longer than other types. When comparing Japanese steel categories, high carbon and powdered steels have excellent edge retention but are more brittle and prone to damage. Japanese stainless steels, while more durable, tend to dull more quickly. Knowing your knife's steel type helps you gauge the frequency of sharpening and the best methods to use.

Ways to Sharpen Your Knife

1. Use a Whetstone: This is the best method for sharpening Japanese kitchen knives. Whetstones provide a superior edge and avoid damaging the knife, especially for high carbon and powdered steels, though they require a decent amount of practice. Honing rods can improve an edge but don't replace true sharpening. While sharpening gadgets out there vary, a whetstone is a reliable choice. Avoid pull-through electric sharpeners, as they can create a rough edge or cause damage.
2. Professional Sharpening Services: If you’re not confident in your sharpening skills, consider taking your knife to a reputable knife sharpener who uses whetstones. They can also help identify the best treatment for your knife. At Seisuke Knife, we offer sharpening services for Japanese kitchen knives, non-Japanese knives, gardening tools, and more. View our knife sharpening service options here.
3. Mail-in Professional Sharpening Service: If there aren’t any professional knife sharpeners near you, consider using our mail-in service. If you want to learn more, click here.

How Can I Keep My Knife Sharper for Longer?

The amount of force used to chop can affect the duration of a knife’s sharp edge. Harder steels, like White Steel and SG2, resist dulling better but are more likely to chip with excessive force. By reducing the amount of force when chopping, using a wooden or plastic cutting board, and slicing instead of chopping, you can increase the longevity of any knife’s edge.

Conclusion — So How Often Should You Sharpen Your Knife?

As a general rule, aim to sharpen your knife 2-3 times per year. However, pay attention to how your knife performs and adjust the frequency as needed. Knowing the steel type and performing regular cut tests can provide additional guidance. Proper care and sharpening will make cooking more enjoyable and efficient. Stay sharp!