Sharpening Stone

Maintaining well-sharpened knives is an important role of the cook, and Japanese chefs take as great care in selecting grinding stones as in choosing good knives. Natural stone is the best quality and professionals sharpen knives using three stones with varying degrees of density: coarse, medium and dense. However, if you do not carry out the sharpening process properly, you can easily spoil knives, so many people in Japan use professional sharpeners.