Yanagiba sharpening process can be very detailed and hard to understand for beginners. But this post will provide you with the right answer to easily comprehending the right way for sharpening sushi knives.
Let’s begin.
What is Yanagiba Knife
Firstly Yanagiba knives are knives that are made for primarily filleting boneless fish for sashimi sushi dishes.
While they are also great for any knife work to medium-sized fish or smaller fishes.
Since Yanagiba sushi knives has an acute edge angle along with a narrow blade, this greatly making cutting easier and smooth.
Hence the Yanagiba blade aid chiefs to cut fish with minimal stroke and pressure.
Therefore avoiding any stress or cell damage in the cut surface.
Additionally Yanagiba sushi knives usually has blade length of 210mm, 270mm, or 330mm.
Yanagiba Design:
Subsequently a Yanagiba knife is single beveled. As a result it means the Japanese sushi knife should only be sharpened on one side.
Meanwhile, they are also a bit heavier than a Sujihiki knife due to their thicker spine.
However, in contrast the edge on a Yanagiba is made to be thin and super sharp. Thus needing less strength for cutting.
First of all, the Shinogi surface of traditional knife flat surface of the blade’s edge. Which allows for the Yanagiba’s special blade angle and creates sharpness.
While the Urasuki is a concave surface in the back of the blade. Which works to create faster, cleaner cuts and prevent things like sushi rice sticking to it.
Next we have the Uraoshi, and it’s the part that is after the Urasuki. Which is forge for giving the blade’s edge more strength
Yanagiba Sharpening Process
Preparation
Whetstone:
Before we begin the process for sharpening sushi knives you must have a sharpening stone ready.
Since a sharpening stone is necessary for obtaining a sharp edge without damaging the blade.
So in preparation you’ll need a medium grit stone of #1000 or 1200. And later also a finer grit sharpening stone of #3000–6000 to remove the burr.
What is Burr?
A burr is the most important part of the Yanagiba sharpening process. First of all you need to begin establishing a burr on the knife before using a finer grit sharpening stone.
In simple statement a burr is a very fine lip of metal hanging over the primary edge on the opposite side of the blade than the one touching the blade.
In addition to being an important part of the sharpening process. Moreover, it lets you know you have finished creating a fine edge on one side of the bevel.
Finally you do this by maintaining constant pressure to the angle of the edge you’re sharpening. Which is what we are going to talk about next.
Sharpening Sushi Knives
Preparing Whetstone:
Finally, you want to dip the ceramic sharpening stone in a bit of water. Then place the ceramic stone onto a damp towel base to stabilize it:
Sharpening the Knife:
Secondly, positioning yourself with the tip away from you on the low grit stone.
Then draw the edge backward and forward at an angle of 10–15 degrees.
First of all, it’s best to start by sharpening the tip of the edge first. Later begin lowering the knife to the middle part, then the lower part.
Finally as you finish sharpening the lower part, repeat the sharpening 10 times or around 5 minutes.
When you’re sharpening right on the edge, you should be able to notice the burr on the opposite side.
Then when you are done sharpening that one side, flip the knife and work on the burr.
Uraoshi Sharpening
But the other side of the sushi knife does not need much sharpening. Because you only need to do so a few times on the cutting edge to remove the burr.
Therefore, now work on the burr at the edge. Removing the burr that results from sharpening sushi knives is important. Because with a burr on the back of the knife halts the knife from cutting effectively.
In order to remove the burr you must make sure that you sharpen it without adding too much strength and pressure.
Furthermore, during the Yanagiba sharpening of the burr you only need to raise the angle only a few degrees. Also be careful while doing so because the burr is also quite sharp.
Now simply all you need to do is apply adequate pressure and hold the knife evenly on the whetstone with firmness.
Additionally, you want to apply pressure from your finger to the heel and tip.
Knife Polishing
Firstly, this process is not necessary for the blade, but it will give the knife edge more sharpness and durability.
Instead of using the prior whetstone, this you’ll be using the finer grit sharpening stone.
Now all you got to do is repeat the sharpening procedure you did before.
By doing a back and forth pass while maintain the same sharpening angle.
Finally when you’re done, then patiently work your way from the front of the blade to back to remove the burr as usual.
Meanwhile make sure your blade is align to the whetstone in a 90 degree position.
Microbevel Yanagiba Sharpening
A Micro-bevel sharpening should not be need to be utilize for touch up very often. Since at most the blade will only need to be touch up with a whetstone every 6 months or so.
But micro-bevel sharpen is a simple habit to do that will give the Yanagiba blade additional strength to the edge.
Generally for most Yanagiba blade, an angle of 17/20 or 20/24 degrees Yanagiba sharpening works well for the acute angle to the knife.
Yanagiba Sharpening Tips
Additionally, here’s a visual overview:
Due to the difficult for checking for burrs during the sharpening process. Hence a tip for checking is to use a light source like sunlight or flashlight.
Then observe for a reflecting light as you rock the knife from side to side. Since you will only notice reflecting light on the edge if you had not establish burr.
Thus it reflects back light from the knife when there’s no flat spot on the edge.
Cleaning for the Knife:
Furthermore, you should not wash away the powder on the whetstoneduring the sharpening process. Finally when you finish sharpening sushi knives then begin to wash the knife with water and dry with a towel.
Moreover, as you’re cleaning and sharpening make sure to maintain your hand away from the area of the whetstone. Since this will help to prevent accidents.
Knife Positioning:
Additionally as your sharpening, try to raise your hand from your elbow rather than your wrist. Because only a small angle is needed for the knife to come in contact with the stone.
Similarly when you’re sharpening, your knife should be in a 45 degree to the whetstone like that of the picture above. But best at a 90 degree angle when you’re sharpening the cutting edge.
