KNIFE SHARPENNING
Shiageto Fine Grit Whetstone There are three kinds of Whet Stone. (Pictures above). Arato (Rough Grit) Nakato (Medium Rough Grit) and Siageto (Fine Grit). Each kind of Whetstone has different use for the sharpening process. Arato (Rough Grit) has a rough surface. An Arato is useful for repairing chips, fixing a broken tip, and making an angle for a sharp blade. Nakato (Medium Rough Grit). Sharpening with Nakato makes blade more sharp and good shape (angle) for sharp blade. Siageto (Fine Grit) is used for finishing the process. This work is necessary for keeping a sharp blade. Step 1. Preparing for Sharpening First put the whetstones in water to remove air from inside them. You will see many bubbles come out of the whetstones. 5 to 10 minutes later, after the bubbles stop coming out, the whetstones are ready for sharpening. Prepare your table it for a good height and good balance when you are sharpening. Also it is good to prepare a towel to keep the whetstones from slipping. Many of our Whetstones ("JCK Special Combination Whetstone Grit #1000/#4000", "#6000/#10000", "Super Fine Grit #6000" and "#8000" don't need to be soaked in water before sharpening. They can be used after watering the stone surface thoroughly.) It is important to check the edge condition before sharpening the knives. The knife I will sharpen today is very dull. It has not been sharpened for 6 months. I begin to sharpen with an Arato. If you sharpen the knives frequently, you can begin to sharpen with Nakato. Step 2. Sharpening with Arato Sharpening Angle 10' to 15' (Two coins height between the blade and the whetstone) Sharpening Face Side of Blade 1. 2. 3. As you see in the pictures, it is always very important to keep same angle of about 10' to 15', which is about two coins height between the blade and the whetstone. Gently push the point you want to sharpen with your first, second and third fingers. While keeping the angle and pushing the point with your fingers, stroke the blade until it reaches
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