Shun knives are high-quality Japanese knives that require special care and sharpening techniques to maintain their sharpness and longevity. To sharpen a Shun knife, follow these steps:
Select the right sharpening tool: For Shun knives, it is recommended to use a whetstone (also known as a water stone) for sharpening. Whetstones are specifically designed for Japanese-style knives and provide excellent results.
Soak the whetstone: Before using the whetstone, soak it in water for about 10 to 15 minutes. This helps to ensure that the stone is fully saturated and ready for use.
Place the whetstone on a stable surface: Place the whetstone on a non-slip surface, such as a damp cloth or a rubberized base. This will prevent the stone from moving while you're sharpening the knife.
Hold the knife correctly: Hold the knife with your dominant hand, placing your index finger on the blade's spine and your thumb on the flat side of the blade.
Choose the sharpening angle: Shun knives typically have a cutting angle of around 16 degrees on each side. When sharpening, try to maintain this angle to retain the knife's original cutting performance.
Start sharpening: With the whetstone at the appropriate angle, draw the knife's edge across the stone, moving from the heel to the tip of the blade. Apply gentle and consistent pressure, ensuring that the entire edge comes into contact with the stone.
Alternate sides: After a few strokes on one side of the blade, switch to the other side and repeat the process an equal number of times. This ensures even sharpening on both sides.
Check your progress: Periodically check the sharpness of the blade by running your fingertip lightly across the edge (be careful not to cut yourself!). If the edge feels smooth and evenly sharpened, you're making progress.
Hone the knife: After sharpening on the whetstone, you can further hone the knife's edge using a honing rod (ceramic or steel). Lightly stroke the edge of the knife along the honing rod several times on each side.
Clean the knife: Once you're satisfied with the sharpness, wash the knife thoroughly with warm soapy water and dry it with a clean cloth.
Remember, sharpening a knife with a whetstone takes practice and patience. If you're not confident in your sharpening skills, it's best to seek the help of a professional knife sharpener or take a knife sharpening class to ensure your Shun knife receives the proper care it deserves.