Why Sharpening Matters?

Koi Knives: A Long-Standing Partnership At Sticky Rice Cooking School, we take great pride in using Koi Knives in all our cooking classes. Their stunning design, vibrant colours, and exceptional craftsmanship make them a favourite among our customers, who rave about their precision and versatility across all cuisines.

We’ve had a long-standing partnership with Koi Knives for years and continue to work with them to this day.

To help you maintain the sharpness of these premium knives, we’re sharing expert advice on knife sharpening, adapted from our partners at Koi Knives.

Knife sharpening is both an art and a science. A well-sharpened knife not only enhances your cooking experience but also ensures safety and precision. Koi Knives, with their unique craftsmanship, require careful maintenance to preserve their superior cutting edge.

Essential Tools for Sharpening Koi Knives

To keep your Koi knives in top condition, you’ll need the right tools:

• Whetstone Set – A high-quality whetstone set is key:
  • #240 grit: Removes chips and major wear.
  • #1000 grit: General sharpening and maintenance.
  • #6000 grit: Achieves a fine, razor-sharp edge.
• Ceramic Honing Rod – Keeps the edge aligned between sharpenings. Unlike traditional steel honing rods, a ceramic rod is harder than Japanese steel, making it ideal for Koi knives.
• Restoration Whetstone – For heavily used knives that need extra care.
• Naniwa Sharpening Stones – Known for their precision and durability, these stones are perfect for achieving a professional-grade sharpness.

Step-by-Step Guide to Sharpening Your Koi Knives

1. Soak Your Whetstone – Let your stone absorb water to maximise its sharpening potential.
2. Set the Right Angle – Japanese knives are typically sharpened at a 15–17 degree angle.
3. Start with Coarse Grit – Use a coarse whetstone to reshape and remove dullness.
4. Move to Fine Grit – Progress to finer stones to refine the edge.
5. Polish for Perfection – A higher grit stone will give your knife a mirror-like finish.
6. Hone Regularly – Use a ceramic honing rod to maintain sharpness between sharpenings.

Maintaining Your Koi Knives

• Regular Honing – A few passes on a ceramic rod before each use keeps your blade in peak condition.
• Proper Storage – Store knives in a block, magnetic strip, or knife roll to protect the edge.
• Avoid Acidic Damage – After cutting acidic foods, give your knife time to rest before honing.

For more expert advice and premium sharpening tools, visit Koi Knives.