CARE OF KNIVES
The most important thing is to take care of your kitchen knives. As knives are used, the edge of the blade wears down and the sharpness becomes dull. In addition, knives made of steel will rust if they are stored with moisture or dirt on them, and even stainless steel knives are prone to blade splitting. Therefore, we recommend that you clean your knives thoroughly on a daily basis, dry them afterwards, and sharpen them about once a month. To help you sharpen your kitchen knives at home, our president Miyamoto has posted a video on the “Cutlery Specialty Shop Miyabun YouTube Channel”.
“How to Sharpen
Double-Edged Knives”
Double-edged blade means that the blade is double-sided, so it can cut straight through materials.
It is suitable for everyday cooking. Since the blade is on both sides, it is versatile and can be used for
both left- and right-handed people.
“How to Sharpen a
Single-Edged Knife”
The single-edged kitchen knife has the blade on one side, so it is suitable for cutting fish and sashimi.
With the blade on only one side, the cross section of the food is finished off beautifully. Since it is a
single-edged knife, it is available for right-handed and left-handed users.
FAQ
Here are some frequently asked questions about how to sharpen knives in a Q&A format. Please select the question that applies to you.
Q
Can stainless steel knives be sharpened?
A
Even stainless steel can be sharpened.
Q
What kind of whetstone should I use?
A
For daily maintenance, it is sufficient to start with a medium whetstone,
but if you have not sharpened for a while, we recommend starting with a rough whetstone.
If you are particular about sharpness, you can prepare finishing stones after that.
Q
Why do you pour water on the whetstone?
A
This is to prevent heat generation during grinding and to use the mud from the grinding stone for smooth grinding.
Q
How do I sharpen a chipped blade?
A
Chips of about 1 mm can be handled with a rough grindstone,
but if the chips are large, please consult with us.
Q
Can I bring my knives to Miyabun and ask for sharpening?
A
Of course, we also accept requests for sharpening.
We also accept knives purchased at stores other than Miyabun, so please feel free to bring them to us.
In addition to kitchen knives, we also sharpen scissors, carving knives, and knives.
*In some cases, we may not be able to sharpen some items, so please consult with us first.
Q
How long does it take if I deposit it in sharpening?
A
Normally, it takes about 3 days at the head office and 4 to 5 days at the branch
(or about 1 week depending on the condition).
Some branches offer same-day finishing, so please feel free to contact us for more information.
Q
How much do you charge for sharpening?
A
We will accept kitchen knives for home use (up to 21 cm in length for Western-style kitchen knives
and 18 cm in length for Japanese-style kitchen knives) from ¥825 (tax included).
The price will vary depending on the size of the knife and the degree of damage.
Larger knives will incur an additional charge, so please contact us for more information.
Q
If my house is too far away to bring it in, can I request sharpening by mail?
A
Miyabun also offers a home delivery service for sharpening within Hokkaido and a nationwide
sharpening service by mail. You can check the procedure on our website,
but if you are not sure, please call us.
Please feel free to contact us with
any other questions or concerns.
