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Learning About Knife Sharpening

Sharpening HSPS Pro Knives with the Takamura Brothers (Part 1)

Learning About Knife Sharpening

Sharpening the Takamura HSPS Pro Honesuki

Hideo and Terukazu Takamura show us how to sharpen their HSPS Pro.

Unlike the other knives in the HSPS Pro series, this knife has a single bevel. But unlike traditional Japanese single bevel knives, it does not have an urasuki (concave backside) so the back side should not be sharpened. Sharpen one side, then just remove the burrs that fold over to the other side.

Sharpening Stones

Shapton Sharpening Stone Set (#500, #2000, #16000 and holder)

This is a great value for those who want a complete set of Shapton stones- from fine to coarse grit. The Shapton glass stone is the essential sharpening tool for any professional or home cook serious about knife care. A synthetic stone with a high degree of uniform abrasion, the Shapton needs no soaking. Compared to other synthetic stones, it creates an edge faster and doesn’t wear down as quickly. So the Shapton glass stone makes shaping your knife easier and more convenient. And even when the abrasive surface becomes paper-thin, this stone still performs, thanks to its sturdy glass backing plate. Shapton glass stones are also engineered to produce no odor, unlike regular whetstones, which can leave an unpalatable odor on knives unless they’re carefully cleaned. This is a distinct advantage for cooks who need to quickly shape their knives in the heat of service.

The Shapton HR (High Resistance) glass stone series is suitable for both stain-resistant and carbon steel knives. Use the #500 to create a new, rough edge or fix small chips, the #2000 to create a cutting edge and the #16000 to polish and smooth out the edge. The #16000 is a great alternative to a steel because it is more gentle on your blade, and results in a more resilient edge.