Advantage of hand sharpening

The Benefits Of Sharpening Stones

I use Japanese water stones in my professional knife sharpening service to remove the only the required material and prevent the blade from overheating, preserve the temper of your knives.

All knife is going through on five different sharpening stage till its get the desired razor sharp edge.

As my clients, the result is a sharper blades that keeps sharpness longer and that don’t have to be sharpened as frequently.

It’s much easier to cut through food, which means less fatigue from cooking.

All cuts are more precise and smoother. It also means your food looks and tastes better because a sharp knife creates less cell damage.

The Japanese have been sharpening their knives and tools this way, for centuries. Unfortunately, like this kind of sharpening  it’s mostly a lost art today.

But there are a few of us old-school sharpener still remains. 

There is live contact between metal and stone in the hands of a professional knife sharpener, it is an ancient ritual, that can produce a razor-sharp keen edge that other knife sharpening methods cannot get close by.

Every time I see people using grinding wheels on knives, watching the sparks fly makes my skin crawl — because I know it’s killing the blade’s temper and longevity. Because I know with the flying sparks, the carbon, the element is mainly responsible for holding an edge gets away!

Manual knife sharpening is particularly important for professional chefs and ambitious home chefs who have their beloved knives they use all the time.

Using grinders on your precious knives grinds them away before their time, and requires more frequent sharpening to keep the edge. And cause loosing the warranty right away!