THERE IS NO SUCH THING AS A FOREVER SHARP KNIFE. EVERY SINGLE CUT MADE WEARS THE EDGE
As steel is far harder than the food you cut, any loss of edge sharpness (depending on the steel quality), is slow and can be imperceptible. With the appropriate use of a whetstone, you will always have a knife functioning at its maximum potential. However, this requires time and conditions not always available in a busy kitchen. Japanese philosophy suggests that only whetstones should be used to maintain an edge whilst the West recommends the use of a steel rod – so which is the best way? I say a combination. Neither system is better than the other – each is appropriate in the environment presented.
In a Western kitchen, there are many times when a fast effective solution is required – use of the appropriate ‘steel’ provides that without the luxury afforded in a Japanese kitchen.
JKC has partnered with a European sharpening steel maker to provide the choices to fit the varying demands that work in harmony with knives made in Japan but used in a Western kitchen to provide the most functional tool.