Recently, I have the impression that the sharpness of my knives has decreased.
My daughter sometimes cooks, but I wonder if she is treating them roughly?
I was curious, so I tried sharpening my knives.
The main knives we use are the G-4 Bunka 18cm and GS-3 paring knife from Yoshida Metal Industry, a global brand that Japan is proud of around the world.
The process is to sharpen these with a Suehiro whetstone, 1000 grit, and finish with 3000 grit.
When the blade is evenly sharpened, it’s done.
I noticed that the G-4 blade was chipped in places, so a coarser whetstone was needed.