Japanese Knives

I got a lesson in knife-sharpening today.

I love Japanese knives. When katanas became illegal to carry in Japan, many of the sword makers turned to making knives, which are just smaller versions of the swords. They are even sharpened the same way, using water stones (in contrast with the oil-and-stone method used for stainless knives). Japanese knives are made of carbon steel, which translates into an easily-warped edge that will rust within a couple of minutes of being in contact with water. That's why Japanese chefs are so particular about wiping their knives off all the time, every time they put the knife down. The wooden handles are also susceptible to mold and discoloration if not cared for and dried properly. But the edge can literally cut a mosquito in two.

A good restaurant will develop a personal relationship with a knife shop and buy exclusively from them. A good knife can range around $500 USD. They are big, heavy, and can cut with just their own weight, with little or no pressure applied. If you can sharpen them correctly. God-boss took a hour of his time today to demonstrate his way, and worked on correcting my knife edges, which were not straight. This is amazing. Most old-school restaurants wouldn't even allow you to sharpen your knives on the premise at all; you'd have to tote them home and do it on your own time. You'd think after 45 years of experience he'd be tired of doing something like teaching a rank beginner basic techniques. It's like Tom Morello dropping by to teach you a guitar slide.