Does it bother you to have different kinds of knives in your kitchen?
Have you ever thought of having a knife that can perform all the works at a time?
Does it confuse you all the time with so many knife options in your kitchens?
We agree that they can be confusing and as well as troublesome for you while you work in the kitchen and keep on confusing yourself with the wrong knife.
This makes you desperate to have one such knife that would perform all your work without having you change your knife time and again. This calls for one such incredibly amazing knife, i.e., the santoku knife for kitchen that would not only cut your food or meat but would help you in slicing them and also mincing them.
Doesn’t it sound amazing?
Yes, it does absolutely, a knife that can multi-task is surely worth knowing about.
Buying Guide for the Best Santoku Knives
A santoku knife is a Japanese-style knife where the term Santoku is translated as “three uses” or “three virtues” and it refers to the three styles of cuts for which the knife is made: slicing, mincing and dicing. There is a smooth cutting point on the blade and the handle is in line with the blade’s top edge. Further, the blade end has a rounded curve named a sheep’s foot.
The santoku doesn’t rock on the cutting surface the way the blade of a chef’s knife does, because of the flat blade, so it might take some time for you to get acquainted with it. Santoku knives are lighter in weight, shorter in length, and thinner than those of the Western-style chef’s knives.
We advise a versatile tool that everyone should have in their kitchen should be the Santoku knife. Thin, full tang blades made of durable high carbon or stainless steel, and adjustable handles that are comfortable enough for extended use are some of the features of the best Santoku knives.
Usually, the knife has a 7-inch razor-shape blade with a conventional (hammered) tsuchime finish. These dimples, keep the ingredients from sticking to the blade and guarantee clean cutting. Further, to support smoother slicing, the blade has a slight curve that runs from the spin to the tip.
But choosing the best santoku knife set can be tricky for people who are not aware much of the best features of the knife. But this article shall guide you to understand the best features offered by the best Santoku knife.
Features of the Best Santoku Knives in 2021
A suitable handle will provide command and will allow you to quickly, accurately, and safely use the japanese santoku knife. A Santoku Knife is available with different types of handles, some of which are:
It is lightweight and is not much expensive. Further, it is sanitary as it can be easily washed.
Because they give the best grip, some people prefer to buy the best santoku knife for home that has wood handles. Over time, however, wood may absorb water or crack. So, they need further maintenance as well. Composite handles blend wood and plastic properties. They are robust, budget-friendly, and very simple to maintain.
It doesn’t react with food and is very robust and sanitary. It is very heavy; it can add a lot of weight and make it harder for your knife to maneuver and throw it off balance. Often, it can get slick.
Despite this, synthetic materials are the best recommended for handles due to their durability, resistance to slipping, and affordability. Also, you need to take into account the color and the design of the santoku knife for kitchen while buying.
MATERIAL OF THE HANDLE:
There are a lot of options when it comes to the material of the handle, from man-made materials to wood with exquisite grain patterns. Synthetic materials, may be more resistant to kitchen oils and cleaning products and appear to cost less.
But the natural look of wood is more preferred. It always depends on the user to decide what feels better in their hand. The look and view of the handle of the santoku knife set can also be taken into account if you plan on storing the knife in a block on your kitchen counter.
In Santoku knives, sharp, thin blades are very significant. The blade needs to be sharpened to a really acute angle to assure that it can pierce into the skin of any fruit or vegetable. A sharp blade is the best feature of a Santoku knife. The blades in the best Santoku knife for home are available in form of High carbon steel, Ceramic, and Stainless Steel.
HIGH CARBON STEEL:
Blades of high carbon steel can be easily sharpened and are very durable. They are very robust and will withstand rust and stain. Blades of carbon steel are solid but are less costly. They may remain sharp, but over time, they may be prone to rust or staining.
The ceramic ones are lightweight but can remain sharp for a long time. They are not sturdy or robust. They can break quickly and this is the reason why you have to use them with a cutting board.
These blades are budget-friendly. It has the capacity of resisting rust and stain but it would lose the sharpness with the passage of time.
Generally, the best amazon santoku knife is shorter than other knives, so you have to make sure the blade is long enough to cut through the food. For the best performance, it should be able to glide effortlessly without needing to be rocked. Also, since you would require to cut small ingredients it need not be excessively long.
The length of the blade should not be dependent on the size of the hands of the chef, but instead on what the knife is going to be used for or the size of the food to be sliced or the size of the cutting surface and the user’s comfortableness. To cut a range of foods, a 7-inch blade could be used, while a 5-inch length knife is best for small ingredients.
Although most blades of Santoku knives are made of high-quality high-carbon steel that maintains its sharp edges, throughout its lifespan, you will probably need to sharpen your japanese santoku knife.
A santoku blade’s sharpness is important, as it is built to be flexible in its functions. You must give a very sharp edge to your chosen santoku knife that will not wilt or crack. It must also be quick to clean and maintain, as this also leads to preserving the unit’s sharpness.
LIGHTWEIGHT AND COMFORTABLE:
A good santoku knife must feel like an arm extension and be equipped with a comfortable handle that helps you to chop or cut or use it for hours without feeling uncomfortable or uneasy.
Also, a lightweight santoku knife further adds to the advantage of it being easily handled by the user. Once the user is acquainted with it, it shall be more comfortable for him or her use.
Santoku knife can be the most versatile knife you would ever have in your kitchen. They can be used for all ingredients such as vegetables, meat, or fish. You can easily cut and slice them and also dice the ingredients or even mince them. These work for almost everything and it is evidently the most versatile tool.
Although Santoku knives are versatile enough and can be used for wide purposes but before purchasing any best santoku knife for beginners, be sure to check out all the feedback from current users about its results. This will provide you with all the required information, specifically with respect to how it performs and how it should be maintained after daily use.
Better materials and better production methods cost more money when the knife is manufactured. It’s not likely that a cheap santoku knife below $50 would be of the same standard as one priced over $100. You need to stick to your budget while buying one.
You should also not go for a cheap price knife that would end up getting damaged in a short span of time. They would usually cost from a few dollars to some $100 or more than that.
FAQs for the Best Santoku Knives in 2021
How is a Santoku knife better than a Chef’s knife?
The Santoku has far more specialized applications than the chef's knife, even though both a Santoku knife and a chef's knife are crafted to slice, dice, and chop. An amazon santoku knife is more centered on smaller, finer tasks than a chef's knife, such as creating paper-thin slices of vegetables for seasonings.
It's a little harder to learn the different techniques to use with a Santoku knife than that of a chef's knife, but eventually contributes to better cuts and smaller dices, and takes far less time to complete a job.
Why do I need to get a Santoku Knife?
A sharpening santoku knife does not vary much from a chef's knife, but it incorporates the roles of a cleaver and a chef's knife into one because of its rounded end.
It is particularly powerful for mincing delicate herbs and doing accurate, ultra-thin vegetable knife work. Behind it, a chef's knife has a little more weight, strength, and length. You can find a santoku knife for vegetables to be more comfortable if you have small hands.
What can be the best size of a Santoku knife?
Mini Santoku knives are available, measuring exactly 5-inches. However, the ideal blade size is 5.5 inches or 14cm for a santoku knife. This is considered in Japan to be the normal length of a santoku knife.
Your needs and the things that you will be slicing will decide the best knife size. Just like a standard santoku knife for meat does, a 7-inch santoku also works in a similar way. For all your culinary creations, it cuts, minces, and dices all of your foods into thin bits.
What can a Santoku Knife be used for?
The uses of the Santoku knife are usually flexible, making it similar to the knife of an all-purpose cook. Cutting, slicing, and mincing are the best activities for which each sharpening santoku knife can be used. This is because their blades are designed for these operations to be extra sharp. The santoku knife cannot be used for the peeling of vegetables or fruits or the cutting of bones and bread.
What kinds of foodstuffs can be cut with a Santoku knife?
Fish and meat are common food products that can be cut with a Santoku knife, but vegetables are the most popular choice for santoku. Although we most commonly slice beef, for various purposes, veggies are sliced into all kinds of shapes and sizes.
Slices can be eaten or even served. In soups and other dishes where the chunks are a welcome added to the flavor, diced veggies are used. Lastly, to further help a dish of some kind, chopped vegetables can be added.
What are the best Santoku Knives?
Santoku reportedly means three virtues some people say it’s meat fish and vegetables other people say it’s chopping slicing and dicing or maybe it means my favorite knife because it is absolutely my favorite blade in the kitchen and today Adams gonna tell me which brand is best you know Julia said Toka was developed in Japan as an alternative to a classic vegetable cleaver ah and let me show you the differences between.
A western-style chef’s knife and a santoku number one the blade on a santoku tends to be around five to seven inches so it’s a little shorter than our favorite 8-inch chef’s knife number two the profile is a little boxer and a little taller and number three the tip is what they call a sheepsfoot tip it’s a little turndown as opposed to the really sharp sword-like point on a chef’s knife we tested santoku a long time ago we came up with a favorite it’s this guy the Mack but since then these knives have just soared in popularity and pretty much every.
Major knife maker has their own santoku knife and that got us curious we wanted to do another test so we assembled this lineup of 10-cent oak knives the price range was between about $20 and about $200 and you know we chose blades that were all around 6 inches long because a lot of experts say that really you want to stick to soft vegetables or boneless meats when you’re working with a santoku knife but we were curious as to whether.
They could handle anything any kitchen tasks that we would throw at a regular chef’s knife ok we minced herbs we diced onions we butchered whole chickens breaking them down serving pieces cut apart hard butternut squash and then there was some precision work also really thin little carrot matchsticks and also thin slices of semi-frozen beef to use in Vietnamese five and we had a testing brigade of novice cooks expert cooks cups with big hands small hands righties lefties and then we’re looking for overall sharpness performance comfort everything that you really want in any knife be it santoku or otherwise now let’s talk first about blade geometry all right classically in a Western knife or an American knife the angle at which the metal comes down.
To the cutting edge is at about 20 degrees whereas for an Asian knife it’s a little taller and narrower it’s about 15 degrees and that translates into a thinner cutting edge and more sharpness working in tandem with the sharpness is the overall mass of the blade and one way to get a handle on that is to use a caliper to measure the very top of the blade called the spine let’s step down and do a little shopping right now alright why don’t you try this sentence.
First the onion okay it’s a little clumsy this handle is quite thick it doesn’t feel as agile like I could really move it around like I want to okay that’s interesting try this second scent over here which is our old winner of the Mac oh yeah light airy agile I love this knife so this is interesting they feel really different yeah they do have slight differences in the thickness of the spine.
The first one was two point one seven millimeters the second one was one point nine seven nothing it doesn’t sound like much but it sounds like it feels like okay different yeah it really does translate to feel and all of the testers favorite knives had spine wits of two millimeters or less while we’re down here let’s talk about blade curvature a little bit all right you know in chef’s knives the blade the cutting edge is a little bit curved for that rocking motion when you’re doing some mincing why don’t you try the old favorite chef’s knife there yep five rocks yep rocks.
Really nicely so I can just graze over the top of the parsley okay now why don’t you give it a shot with the santoku that’s there which normally in my experience don’t rocks oh well exactly they have straighter edges like a cleaver this actually rocks pretty well as Santos’s have developed and more makers are coming up with their models they’re giving the blade a little more curvature so that Western cooks can use them more comfortably for that rocking like this one works doesn’t it done and then the last thing I want to talk about in terms.
Of the blade, it’s just this sheepsfoot tip you know most of our testers are used to working with a chef’s knife that has that sword-like pointed tip so at first, this turndown sheepsfoot tip felt a little bit off or to some testers but as they got through the testing is they got accustomed to the knives they were able to adjust their cutting techniques and it became the kind of a non-issue yeah just a little bit of a learning curve the handle of a knife is never a non-issue it’s got to be comfortable ergonomics have this phrase called affordance and that means a set of design characteristics that makes it comfortable for a wide range of hands in a wide range of positions.
Why don’t you check out this knife here the middle one all right well you know what it feels a little slick a little slippery and if it was a hot day or my hands were wet I wouldn’t be a little worried about my hand slipping around exactly that was too hard it was too slippery and just as you say if your hands got wet or greasy you could be in trouble with that tester like a softer material that was easier to grip why don’t you try this one now see what you think of that all right wow this guy is really big I mean it’s almost like a baseball bat yeah.
There’s no way I could be agile in fact I find myself almost using my whole arm I can’t even just use my forearm no that’s not good, yeah and again that’s exactly what testers thought if the handle felt too bulky in their hands it wasn’t comfortable now why don’t you try this one laughs all right oh this one’s silky I mean it’s light I like it the handle it’s not too big it’s not too small I don’t have to grip it too hard it’s not pinching anywhere oh this is a good not only is it a goodie it’s our new winner that is the Misano u x10 7-inch santoku.
Not an inexpensive winner that knife is a hundred and seventy $9.50 just shy of 180 well worth it in my opinion comfortable sharp our testers loved it you know we still stand behind our old winner and it is now our Best Buy knife if you don’t want to spend the big bucks on them – so know this is the Mac superior six and a half-inch santoku it’s $74.95 a lot more reasonable and we still love this yeah it’s a great knife if you’re willing to invest.
In a really great santoku check out the Misano UX 10 santoku 7-inch at a hundred and seventy $9.50 thanks for watching America’s Test Kitchen what you think we’ll leave a comment and let us know which recipes you’re excited to make or you can just say hello you can find links to today’s recipes and reviews in the video description and don’t forget to subscribe to our channel see you later I’ll see you later.
How To Sharpening Santoku Knives?
Hey, guys welcome back Ricky here all right we have another sharpening video today and today it’s going to be a complete shopping session from A to Zone of my subscribers actually wrote me and asked me if I can do a sharpening session where I sharpen my santoku a what stock santoku I guess this is the knife that he or she is looking to buy and then also after this, I will polish it on an on a whetstone today I’m using the choice a or 3000 okay.
So I’ll just leave it right there and so yeah so my subscriber just asked me to do a session from A to Z and just to show exactly how it’s done the walk to you you know walk through the process of sharpening a santoku which is a very easy knife to sharpen and yeah so this video may be a little long I don’t know how long it’ll be because I’m going to be talking a whole lot so I’m guessing is gonna be about at least half an hour long so forgive me if it’s too long for those who do for those who don’t want to watch a shopping video.
You can just you know click the close button or whatever but you guys are curious as to have the trasero works at the 800 and the 3,000 work in conjunction as well as sharpening the Westhoff icon santoku with the Granton edge here I’m sticking around it’s a very it’ll be very informative hopefully you guys will learn a thing or two and this is my Naga which I will use to clean the stones with and I’ll show you guys how I clean at the end of the video these guys.
I just always have on my shopping station they’re just here in case I need to remove some rust or some patinas from a knife and this is my toma flattening plate which we won’t be needing today so let me just grab my naga 3000 this will clean the 3000 gritstone alright so I have let me just preface this by saying um thank you guys for being here obviously but for those who are well versed in sharpening you know please don’t take offense of this video if you guys want to watch another sharpening video just don’t watch it this is a tutorial by you know really by me.
With my experience in my opinion and that’s really that I’m there many ways to sharpen a knife you know don’t please don’t write me any hate mail saying that you know I think I know everything there is a sharp there is to sharpen your knives I don’t that’s I only you what I know and yes I’ve done I don’t do a lot of tutorials because I get a lot of critics in the past that just kind of slammed me with hate mail and so if you’re one of those folks please don’t watch this video I don’t want to deal with any hate mail I’m only trying to help a subscriber.
Out and you know at the end of the day this is all fun and games anyways alright so if you guys are cool with that let’s get started alright so we’ll walk through the obviously the pinch the grip of how to hold your knife from your sharpen your knife so for me when I’m chopping the right side of the knife, okay I bring my middle finger it’s almost like you’re grabbing a pinch grip but instead of actually gripping it with your index finger I bring in the finger up here the index finger to the top of the spine and that helps me give stability to the knife in addition to what my fingers can do back here now because when you in this grip your two last fingers.
Don’t do a whole lot besides kind of hold the knife to your palm so your main control mechanism is is your thumb and your index finger okay so it’s really important that you have your thumb and index finger in their proper positions in the key positions for them so let’s talk with the thumb so this is where you want your thumb and index finger as far away as possible okay so this is what happens with a lot of folks about to grab their knife and pinch a grip and sharpen this way the problem with this is you don’t have any stability.
Okay so when your thumb is down here by the edge by the cutting edge this will actually keep this knife pinned to the stone with proper pressure this guy will help guide the angle of the knife okay and so when they’re the closer they are together the less leverage you have okay so then you want them far apart while keeping your hand as comfortable and relaxed as possible okay so basically what you do is you bring your thumb your middle finger up and then you bring your thumb down first okay and whatever that position.
That lets your index finger fall onto the spine you simply just roll your finger onto the spine and so for me, it’s this position right here okay so we’ll talk about this grip first and we’ll talk about the grip on the other side and so let’s do a couple of passes and I’ll walk you guys through what was actually happening on the stone right now okay so in terms of positioning your knife on the stone okay I find a lot of folks sharpen their knife either this angle a too extreme of an angle or no angle at all okay so both of them are actually quite.
Bad for your knife and for your stone all right you want to keep it at relatively 45 when I say relative you know just as close as you can to a 45-degree angle that keeps coming pretty neutral now when you go too far this way you can cut the stone you call a duck too far this way you can grind into the stone as well and also you don’t get to use as much of the stone as you should when you have it this way you can move you can easily move the knife around to different areas of the stone okay so that’s why you want to approach.
At a relatively 45 degrees angle in terms of sharpening angle okay so that’s where this is kind of the big debate with knife sharpening these days for me I don’t talk about a certain angle a specific angle okay the way I find my sharpening angle is I if I’m sharpening the right side there are two ways to do it the two ways I like to do it so I can drag the knife towards me okay I can keep that if I can first position it at a relatively forty-five or fifty-degree angle whatever angle that I think is 15 degrees and then I put pressure here okay and pressure.
Down here and then I run the knife towards me okay then I can lift the knife or lower the spine and feel for an area where if the knife begins to slip I know that that angle is too shallow if I feel the knife is eating into the stone that angles too high okay so it takes a little bit of practice but right here for me is where the angle is and this feels you know there’s probably if I were to put coins down there this probably two quarters on the spine um that can probably fit at the bottom of the knife here okay so that’s really my angle.
That’s my sharpening angle it’s probably a little steeper than fifteen degrees because these knives here don’t necessarily sharpen at 15 degrees this is probably closer to 18 or maybe even 20 degrees of an angle okay so angles so that’s why you don’t want to talk about angles because every knife is sharpened with a different angle from the manufacturer and angles up they don’t really for me they don’t matter that much it’s all about the steel how you sharpen it those are things that really matter okay so forget angles for one second just think about for me I go on based on feel and what the knife is telling me to do okay.
So that’s how I find this angle so we can talk about the other angle how I find the other angle later oh the other way to find the other angle is you can go this way you can go its trailing okay so you really do it the same way but you go back so you go this way and you start leaning the spine towards the stone at the moment you find the stone giving you too much or too little grip you stop and you back off a little bit that’s the sharpening angle so very easy to do it’s something you can do on the fly, okay so you can actually do it if If you can make you micro-adjustments but it’s easy it’s really easy to do just fine angle and play.
With the angles, every night will be a little different that’s why I don’t like to give people you know exact measurements in terms of degrees to sharpen because I can really mess up your knife if you’re trying to achieve 50 degrees but the knife or sharpen at 12 or 18 degrees, okay so it’s a much safer much much safer method to go to find the proper actual method I’m going to find the actual angle that the cane that the knife came with and that’s going to be the angle that it’s going to be easy as a sharpen your knife with all right so we’ll go through a pass now finally and we’ll start there okay so I don’t want to talk too much before.
I sharpen rafter or sharpen or especially during a sharp during sharpening so you guys can actually hear what’s happening okay so another thing that you guys should also keep in mind I know this is a lot of information to take in when you are pinning your knife down you don’t want to keep your fingers high okay you want to keep your fingers as low as you can go without touching the stomach because if you touch the stone there’s a chance that you did you fingers watch equip the stone if your knife actually comes and cut your fingertips.
So you want to go a millimeter a couple of millimeters or centimeter above the cutting edge and that will give you the most stability on the stone, okay and that makes it much more stable for you and that should keep your fingers from getting cut I’ve had a couple of people ask me why their fingers getting cut that’s exactly why your fingers will get caught on the stone there’s a lot of grips here okay and then your knife will just come down you know it happens in a split second so very easy to do just make sure that you keep your fingers.
Off the stone, you’re only touching one surface at a time, not the stone and the knife just touch the knife surface and that should give you fingers pretty safe all right so that’s past number one let’s go to pass number two all right so what you guys saw me doing there is I was putting an emphasis on the top and bottom edges of the stone by doing that you will keep the stone relatively flat longer and that will allow you to keep the stone flat and you guys don’t have to flatten your stones I know there is a lot of folks that out.
There I’ll tell you that you need to flat your stone before or after every sharpening and I personally don’t believe in that’s just my opinion okay so by me using as much of the stone as I can okay during the tip phases the top tip and bottom tip it allows me to use a stone and keep it flat and keep it keep the wear relatively even okay there’s going to be a majority of the wear is happening right here anyway so this is just prolonging.
Your flatness of your stone alright those those two passes and this this knife is pretty much ready to go I’m going to go one more just because I’m talking a lot here and and so I’m actually not focusing on sharpening all that much you okay so what your feeling for you know you see me running my finger up and down a nice nice edge while I’m feeling for is what we call a burr you know or a lip and all it is is a slight ever-so-slightly small fold of metal that runs along the edge if you are feeling a really big bird.that’s that’s indication of you using too much pressure it should be very very minor very very fine and when you feel that you know if you take enough enough materials from the one side now you’ve kept your knife to the other side and what I like to do you don’t have to do this I like to flip my stone as well by flipping the stone I’m giving proper where or even where on both sides of the stone because even though it may not seem this way you actually are wearing very specific region of your stone when you’re sharpen your knife.
And so by flipping it you’re giving that you’re giving the other side a chance to wear down as evenly as possible all right so now this is the left side of the knife and so this is how we would approach the grip, okay so you do a very similar thing you bring your finger up here and now you can bring your thumb down but what I ought to do is I bring my index finger down first okay and that tells me where my index finger is and then.
I spin my thumb on to the spine and you can go backward you can go this way that way it doesn’t really matter but the key thing here is you allow you allow your fingers to be as neutral as possible okay you don’t want to flex any one finger you don’t want to stretch any one finger way up there so you don’t want to force your finger to really do too much work you simply want to let them fall on through there on their proper positions, okay and that’s really an easy way to do it also if you are if you know that you need to sharpen.
In this area of the knife, you can just bring your finger here first if you know that you have issues sharpening this area bring your finger down, and then you do a grip because either way works if it’s a short knife it doesn’t really matter but on a long knife you probably want to make sure that you can bring your hand forward as much as you can that way you have enough leverage and enough control the front of the blade alright so this is my grip here this is how it looks it looks very similar to the other grip but the other grip is your fingers see how your fingers away back here and only the front knuckles are the front.
I guess you call metal metatarsals have your fingers are gripping the knife here you have much more your fingers actually much more rounded around handle itself okay so they do it is a very different grip, okay so it’s not one grip and then you just sharpen because you won’t have enough leverage or enough flexibility and your wrist to do it yeah this way so you got to let your wrist fall forward a little bit then you grab your wrist there I mean then you grab your grip from that position, okay alright so this is the angle.
I go I come in this way and so similar I come in this way and I come in this way okay what’s different on this knife I made on this site is when you get to halfway through the knife you need to start turning your knife and you need to turn it because that way if you don’t turn it the Faroe your nice fat will actually eat into the stone on the bottom and you don’t want that okay so by turning your knife you can see this is this area’s exposure.
Now okay so by turning your knife you bring that edge into the stone or onto the stone and you clear the farro okay so now then I can lay flat and there’s no damage to the farro and you can properly sharp in this bottom area so there are some a couple techniques we will do some people will tell you to sharpen in sections and then when you get down here you simply turn the knife okay so you go angle perpendicular, okay you can do that um I don’t want to do that because it when I do that I find myself just kind of losing.
My angle and not keeping a consistent angle so I’ll show you how I do it basically I will go to my regular path and right around the halfway point I just very slowly bring the knife into this angle while I’m sharpening okay so you will see me do it right now all right come on it’s that simple it’s you know it just takes a little bit of practice to get used to it, okay so that’s one pass we’ll go again alright so that was two passes and I believe the knife now has developed a very very fine burr on this side so at this point much you ready to move on to my polishing session so I’m going to do is see I’m going to do now is clean the stone off okay so what.
I need to do now is prep the knife for polishing now you can go through right to polishing we want to but what I do is I have to clean that burr up before I go to my polishing stone that way it makes it a little easier for the polishing stone to polish and it creates less of a lot of issues as well okay so all I do now is I simply take my knife at an angle at the same sharpen angle and I run it real lightly gently up and down the stone or up through the length of the stone okay this takes a lot of practice trust me on this one but it’s very easy to do okay so go from tip to tip and I match the only applying pressure when the edge is trailing okay.
So you guys will hear me say edge leading edge trailing I only apply pressure even in the shocking portion when the edge is trailing I never put pressure when the edge is leading okay that’s just my personal preference um two reasons why I do that because when you’re doing its trailing strokes you are pulling the burr to the edge okay to the apex of the knife and also by doing edge trailing pressure you don’t risk having the knife eat into the stone I get so many emails from subscribers that tell me their knives have eaten into their stones and let these massive grooves in them so by doing by applying pressure only when you’re doing edge trailing strokes you guarantee that the stone will not be damaged.
By the knife okay so that’s roughly ten or fifteen strokes here so now you do the same thing on the other side now this is the tricky side a lot of folks have problems with this one here so you know I’ve been sharpening knives for quite some time so for me this is a very easy or I should say the relatively natural or easy movement to do okay but I’ll show you another way if you guys cannot get your angles this way you simply laid a knife down from here and then you drag this way that works just as well it’s just backward instead of you going front tip to the rear tip you’re going from the rear tip to the front tip, okay and it works like.
I said just as well as the other method so I’ll do it this way just so that you guys can see it and it’s also important to note I’m actually going with the curvature of the knife so you guys may see a slight bend in my hands all I’m doing is making sure that the consistency of the curve is being followed that ensures that I don’t leave a flat spot on the cutting edge okay so now I do it again but I reduce the strokes by a few maybe five strokes okay then I go five on this side so this is you know this is a good step to do it’s good it’s a good habit to follow you don’t have to count down and reduce the stroke every single time you go like if you don’t you have to go ten nine eight seven six five four three two one that’s not as important but when.
You’re on the polishing stone you definitely want to reduce the strokes more carefully but when you’re on your sharpening stone all you’re doing now is moving that burr to the edge okay so now I’ll do three strokes on each side okay now goes go one stroke and then I’ll switch sighs I’ll do it a couple of times okay so after you’ve done that now you feel for your edge you should feel no burr on the sides that you’ve run your finger up and down the sides or along the sides it should feel fairly smooth they’re consistent your burn now should.
Be standing before your burro these have wasn’t either falling to one side or the other now you brooch be relatively looking like this on the knife’s edge okay so once that’s done I am done with this stone here all I’m gonna do now is clean it up and I’ll show you guys what I do to clean the knife up I clean the stone up.
So this is my Aughra it’s $1,000 I simply run it up and down the stone and you have to see there were some particles already from your land just developing there and that looks a lot worse than it is but that’s just that that’s just really refined slur coming off but so now we just clean the stone off okay so that’s good as new alright guys that’s it for this video you guys will catch the polishing portion. I’ll post a link to the polishing portion in the description or in the card area in the upper right-hand corner of the screen of this video alright so thanks for watching again and I’ll catch you guys in the next one.
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