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Japanese Knife Sharpening & Care

Everything you need to keep a Japanese kitchen knife sharp: how to sharpen on a whetstone, which grit to buy, rust and patina care, and how to fix a chipped or dull edge.

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Four short guides, written and filmed by us.

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From the Knives and Stones workshop

Our own sharpening and care tutorials — tap to play.

Shibata Bitey Finisher Sharpening Stone Compared Under the Microscope

Which 1000 Shapton to buy? The Professional (Kuromaku) vs Glass vs Rockstar

Naniwa Chosera 1000 vs Shapton Kuromaku 1000, the result will surprise you.

Knife Rust Prevention the Cheap Way, Tsubaki (Camellia) Oil Alternatives

Restoring a badly sharpened Japanese knife: the cause and the fix. You probably seen one before

Fixing a Japanese Knife Chip, Cheap as Chips

Japanese Kitchen Knife Sharpening Tutorial - Part 1 Free Hand Sharpening

Knife Sharpening Tutorial: a sharp knife does not mean it can cut, knife thinning explained

Sharpening Mistake: Counting How Many Strokes

Sharpening Stone for Less than $5 and Actually Works?

The Naniwa Chosera 800 and 1000 Sharpening Stones Compared

DIY Board Wax (Butter) with Beeswax, Mineral Oil and Coconut Oil

HOW TO USE: Koyo Sunlite Polishing Paste (Blue for Steel)

Questions about this

我要如何讓日本廚刀保持鋒利?

要讓日本刀保持鋒利,關鍵在四個習慣:當刀口變鈍時用砥石重新開鋒、在兩次研磨之間輕柔校正刀口、保持砥石完全平整,以及在收工的瞬間立刻把刀擦乾,別讓它以濕的狀態放著。

大多數家庭只需要從中砥開始。Knives and Stones 最安全的入門基準是現貨的 Naniwa Chosera 1000,理想情況是搭成 400/1000/3000 的階梯組,再加一塊 Atoma 金剛石板來維持砥石平整。砥石是否平整,就是刀能不能真正變鋒利的分水嶺。

保養與研磨是一個系統:剛磨好的刀口如果放著不擦乾一樣會生鏽,而被忽略的砥石只會磨出圓滑、不均勻的刀口。下面四個分頁會逐一說明每個步驟。

✓ Verified by Knives and Stones · 張志豪 · Reviewed 3 Jun 2026

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86 products in our current range.

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