How To Sharpen A Wusthof Santoku Knife?

Content Menu

● Introduction to Santoku Knives

● Tools Needed for Sharpening

● Sharpening Techniques

● Using a Whetstone

● Using a PullThrough Sharpener

● Honing vs. Sharpening

● Tips for Maintaining Your Santoku Knife

● Common Mistakes to Avoid

● Conclusion

● Frequently Asked Questions

Sharpening a Wusthof Santoku knife requires precision and the right tools to maintain its sharpness and longevity. Santoku knives, with their unique 10degree edge angle, demand specific sharpening techniques compared to standard Western knives. Here, we will explore various methods to sharpen a Wusthof Santoku knife effectively.

Introduction to Santoku Knives

Santoku knives are a staple in Japanese cuisine, known for their versatility and sharpness. Unlike Western knives, which typically have a 14 to 20degree edge angle, Santoku knives are sharpened at a 10degree angle, making them exceptionally sharp and precise for slicing and chopping vegetables and meat.

Tools Needed for Sharpening

To sharpen a Santoku knife, you can use several tools:

1. Whetstone: A whetstone is the most traditional and effective tool for sharpening knives. It allows for precise control over the angle and can sharpen the knife to a razorsharp edge.

2. Diamond Sharpening Rod: While not ideal for sharpening, a diamond rod can be used for honing and maintaining the edge between sharpening sessions.

3. PullThrough Sharpeners: These are convenient but often criticized for their inability to maintain the precise angle required for Santoku knives. However, Wusthof does offer pullthrough sharpeners designed for Asianstyle knives.

Sharpening Techniques

Using a Whetstone

Sharpening with a whetstone is considered the best method for achieving a precise edge.

1. Preparation: Soak the whetstone in water for about 10 minutes. Place it on a flat, slipresistant surface with the coarse side facing up.

2. Positioning the Knife: Hold the knife handle with your dominant hand and place the tip of the blade on the end of the stone. Position the blade at a 10degree angle for a Santoku knife.

3. Sharpening Motion: Slowly slide the blade across the stone from the tip to the heel while maintaining the angle. Repeat this process on the other side of the blade.

4. Finishing Touches: Once the edge is sharpened, flip the stone over to the fine side and repeat the process to hone and polish the edge.

Using a PullThrough Sharpener

If you prefer a pullthrough sharpener, ensure it is designed for Asianstyle knives with a 10degree angle.

1. Placement: Place the sharpener on a flat surface and hold it firmly.

2. Insertion: Fully insert the blade into the slot at a 90degree angle to the sharpener.

3. Sharpening: Pull the knife through the slot several times, using only the weight of the knife. Avoid applying too much pressure.

Honing vs. Sharpening

Honing involves realigning the microscopic teeth on the blade's edge to maintain sharpness. It is typically done with a honing steel and should be performed regularly.

Sharpening involves removing metal to create a new edge. This should be done less frequently, as needed, to restore the knife's sharpness.

Tips for Maintaining Your Santoku Knife

Regular Honing: Use a honing steel regularly to maintain the edge.

Proper Storage: Store your knife in a dry place or on a magnetic strip to prevent damage.

Cleaning: Always hand wash your knife after sharpening or honing to remove any metal particles.

Common Mistakes to Avoid

Incorrect Angle: Failing to maintain the correct angle can lead to a dull or uneven edge.

Excessive Pressure: Applying too much pressure can remove too much metal and damage the knife.

Infrequent Maintenance: Neglecting regular honing can lead to a dull knife that requires more sharpening.

Conclusion

Sharpening a Wusthof Santoku knife requires attention to detail and the right tools. While whetstones offer the most precise control, pullthrough sharpeners can be convenient for those who prefer a simpler method. Regular maintenance through honing will extend the life of your knife and ensure it remains sharp and effective.

Frequently Asked Questions

1. Q: What angle should I sharpen a Wusthof Santoku knife?

  A: A Wusthof Santoku knife should be sharpened at a 10degree angle.

2. Q: Can I use a standard pullthrough sharpener for a Santoku knife?

  A: No, standard pullthrough sharpeners are typically designed for 14degree angles and are not suitable for Santoku knives. Look for sharpeners specifically designed for Asianstyle knives.

3. Q: How often should I sharpen my Santoku knife?

  A: Sharpen your knife when it becomes dull. Regular honing can extend the time between sharpening sessions.

4. Q: What is the difference between honing and sharpening?

  A: Honing realigns the edge's microscopic teeth, while sharpening removes metal to create a new edge.

5. Q: Is a whetstone better than a pullthrough sharpener?

  A: Yes, a whetstone provides more precise control over the sharpening angle and can produce a sharper edge.