Guides & Notes from the Workshop
This blog is where I share practical explanations on Japanese kitchen knives, steel, geometry, care, and sharpening. No fluff. Just clear guidance based on real work at the anvil and the stone, so you can choose the right knife and keep it performing for years.
Whetstone sharpening tutorial: angles, burr, grit
Sharpness is mostly geometry: angle, pressure, and a clean apex- not “magic steel.” This whetstone sharpening tutorial shows how to choose grits, build and remove a burr, and keep consistent angles for double and single bevel knives.