How to sharpen Santoku knife?
Most of Santoku knife are with a single bevel blade and manufactured by a harder steel, it is much easier to crate fine angle on one side producing by a sharper knife.
In general, Santoku knives can be sharpened to an approximate angle between 10 to 15 degrees.
Due to Santoku knives do not have the bolster, it is generally much easier to sharpen. Compared with double bevel santoku knife, single bevel knife need less sharpening work.
The most effective way to sharpen a Santoku knife is to use a whetstone. Whetstone sharpen can offer a much sharper knife blade edge than other ways. The sharpening process is as below:
Submerge and soak the whetstone in water
Firstly Using the coarse side, and tilt Santoku knife with the correct angle
Run Santoku knife up and down the stone in a smooth motion
Ensure that the whole blade from edge to start of handle be covered
It it is double bevel, repeat the process on other side
Flip whetstone stone to the finer side and repeat process again
Last step, thoroughly wash and dry the knife
Kindly note, the Japanese knives are fabricated by a more durable thinner steel, the knife may be damaged by using a sharpening steel.