恒久作 イカ裂き包丁 磨き仕上 SK鋼鍛接 Tsunehisa Ikasaki(Squid-Slicing) Knife

■研ぎ方
包丁を使いこなすには、研ぐ技術を身につけて下さい。
包丁は研ぐことを忘れがちですので日を決めて鋼なら月2回は最低研ぐようにして下さい。
砥石は荒砥・中砥・仕上砥とありますが家庭用では中砥で充分切味を良くすることが出来ます。

① 砥石に水を充分含ませます。
② 砥石の下にぬれフキン等をしき平らに安定させます。
③ 包丁を45度の角度におき左指をひたりとそろえて刃にあて押します。
④ 砥石と包丁の角度は10度～15度にして、その角度を変えずに両面同じ回数研いで下さい。
　研いでいるうちにどろどろの液がでますが、これは刃付に有効ですので、洗い流さないで下さい。
⑤ 片刃の包丁は表を数10回研ぎ、刃の裏に指でさわって〈まくれ〉が出来るまで研ぎ、まくれが出たら、まくれが出た面を砥石にぴたり当てて1～2回静かに引いて下さい、まくれがなくなったら研ぎは完了です。

■ How to Sharpen

To use a kitchen knife skillfully, please learn proper sharpening techniques.
It is easy to forget to sharpen your knife, so set a regular schedule. For steel knives, sharpen at least twice a month.

Whetstones come in coarse, medium, and finishing types, but for home use, a medium stone is sufficient to restore sharpness.

① Soak the whetstone thoroughly in water.
② Place a wet cloth under the whetstone to keep it flat and stable.
③ Hold the knife at about a 45-degree angle. Align your left fingers evenly and press the blade against the stone.
④ Maintain an angle of 10–15 degrees between the blade and the whetstone. Keep this angle constant and sharpen both sides the same number of times.As you sharpen, a muddy liquid will form. This is effective for sharpening, so do not wash it away.
⑤ For single-edged knives, sharpen the front side several dozen times until you can feel a “burr” forming on the back of the blade with your finger. Once the burr appears, place the side with the burr flat against the whetstone and gently pull it 1–2 times. When the burr is gone, sharpening is complete.