Japanese Knife Sharpening Melbourne
Located in Eltham, we pride ourselves on offering exceptional sharpening services that blend convenience and quality for our valued customers.
Our mobile service area includes Greensborough, Heidelberg, Box Hill, Doncaster, Preston, and neighbouring suburbs. If you're near Northland, Westfield, or Chadstone shopping centres, we’re here to serve you.
How We Sharpen Your Japanese Kitchen Knives
Sharpening quality knives requires a deep understanding of their construction and the expertise to maintain their fine edge. Our sharpening process is designed to enhance the performance and longevity of these exceptional knives while preserving their unique characteristics.
Blade Inspection: We begin by carefully inspecting the blade for any signs of wear, chips, or other imperfections. This allows us to customize the sharpening process to meet the specific needs of your knife, ensuring it returns to its original sharpness.
Sharpening Angle: Heigh end knives are typically sharpened at a precise angle, often between 10 to 15 degrees per side, depending on the model and steel type. Preserving this angle is crucial for maintaining the knife’s sharpness and cutting efficiency. We use specialized tools and techniques to ensure that the angle remains consistent throughout the sharpening process.
Whetstone Technique: The sharpening process begins with a coarser grit whetstone to reshape the edge and remove any dullness. As we progress through finer grits, we carefully refine and polish the blade to achieve a razor-sharp edge. The final honing is done with an ultra-fine stone, giving the knife a mirror-like finish that enhances both sharpness and aesthetic appeal.
Deburring: After sharpening, we meticulously remove any burrs that may have formed on the edge. This step is essential for ensuring a smooth, sharp edge that performs flawlessly in the kitchen.
Final Inspection: The sharpening process concludes with a final inspection, where we check the knife’s sharpness, balance, and overall quality. This ensures that your favourite kitchen knife meets our rigorous standards before it is returned to you.
Step 1: Preparation
Setting Up Our Machine: By placing the fixed angle sharpening system on a stable, level surface. Fill the water trough with water and attach it to the machine.
Select the Appropriate Jig: For most kitchen knives, the SVM-45 is suitable. For longer knives, the SVM-140 might be more appropriate.
Attach the Jig to the Knife: Secure the knife in the jig, ensuring it is tightly clamped and that the blade is straight.
Step 2: Angle Setting
Determine the Sharpening Angle: Tojiro knives typically have a sharpening angle of around 10-15 degrees. We use an angle guide to set the correct angle on our sharpening system.
Mark the Edge (Optional): Sometimes we use a permanent marker to color the edge of the blade. This helps us see where the stone is grinding and ensure an even sharpening.
Step 3: Sharpening
Starting the Machine: after turning on the machine we let the stone "load" or soak up water.
Position the Knife: We place the jig on the universal support bar, ensuring the blade is in contact with the stone.
Sharpening Your Knife: By moving the knife across the stone, maintaining consistent pressure. Use long, even strokes from the heel to the tip of the blade.
Checking Progress: Periodically check the edge of the knife. We can do this by looking at the mark made by the permanent marker or feeling for a burr along the edge.
Switch Sides: Once we have raised a burr along the entire edge, we switch to the other side and repeat the process.
Step 4: Honing and Polishing
Honing the Edge: Our machines have a leather honing wheel to help remove the burr. By Applying a honing compound to the wheel, we can polish the edge to a raser sharp finish
Polishing the Edge: By run the knife along the honing wheel to remove any burrs and polish the edge. We use gentle pressure and ensure you cover the entire edge evenly.
Check for Sharpness: Test the sharpness of the knife by cutting through a piece of paper or slicing a tomato. A properly sharpened knife should cut cleanly and effortlessly.
Final Check and Cleaning:
At Master Sharp, we take the final check and cleaning of your knives very seriously to ensure the highest quality and precision. Once the sharpening process is complete, we meticulously test each blade by slicing through paper, ensuring it cuts cleanly and effortlessly. This sharpness test confirms that the edge is perfectly honed and ready for use. Following the test, we thoroughly clean the knife to remove any remaining metal filings or honing residue. We use a clean, soft cloth to wipe down the blade, handle, and any other parts of the knife, leaving it spotless. Our attention to detail in this final stage guarantees that you receive a knife that is not only incredibly sharp but also safe and hygienic to use in your kitchen. Your satisfaction and safety are our utmost priorities, and this rigorous final check and cleaning process underscores our commitment to delivering exceptional service.
The Importance of Regular Sharpening
Regular sharpening is vital to maintaining the performance and longevity of your Masamoto knives. Even the finest blades will dull with regular use, leading to decreased cutting efficiency and increased risk of accidents. A dull knife requires more force to cut through food, which can cause slipping and potentially lead to injury.
By sharpening your knives regularly, you ensure they remain as sharp and effective as the day you first used them. This not only enhances your cooking experience but also protects your investment by prolonging the life of your knives. Regular maintenance also helps prevent damage to the blade, such as chipping or bending, ensuring that your Masamoto knives continue to perform at their best for years to come.
Our Favourite Brands
Shun
Why We Like Shun Knives
Shun knives are celebrated for their exceptional craftsmanship, combining centuries-old Japanese traditions with modern technology. Made from high-quality VG-MAX steel, these knives are known for their razor-sharp edges, incredible durability, and beautiful Damascus patterns. The combination of a strong core with multiple layers of softer steel creates a blade that is not only sharp but also flexible, which makes it less prone to chipping or breaking. This balance of hardness and flexibility is what makes Shun knives a favorite among chefs and culinary enthusiasts alike.
In the world of professional kitchens, few tools are as revered as a finely crafted knife. Among the elite, Shun knives stand out for their exquisite blend of tradition, innovation, and artistry. These Japanese blades are not just cutting tools; they are precision instruments that demand care and respect. To maintain their legendary sharpness and performance, regular and expert sharpening is essential. In this article, we’ll take you through our meticulous process of sharpening Shun knives, why we value these exceptional blades, and the importance of keeping them in peak condition.
Miyabi
Why We Like Miyabi Knives
Miyabi knives are a masterpiece of craftsmanship, representing the pinnacle of Japanese blade-making traditions. These knives combine the best of both Japanese and German engineering, resulting in blades that are incredibly sharp, durable, and beautiful. Made from high-quality steel, often featuring a core of hard SG2 or VG10, Miyabi knives are known for their razor-sharp edges, exquisite Damascus patterns, and ergonomic designs. The harmonious blend of hardness and flexibility ensures that these knives perform exceptionally well in professional kitchens, making them a favorite among chefs and culinary enthusiasts.
In the realm of fine cutlery, Miyabi knives stand as a testament to the fusion of tradition and innovation. Renowned for their unparalleled sharpness, exquisite design, and exceptional performance, these knives are a favorite among both professional chefs and culinary enthusiasts. However, to maintain their edge and longevity, Miyabi knives require regular and expert sharpening. In this article, we'll explore the unique qualities of Miyabi knives, walk you through our precise sharpening process, and explain why regular maintenance is crucial for keeping these remarkable blades at their peak.
Miyabi knives are more than just tools; they are works of art that require careful maintenance to preserve their exceptional qualities. Our sharpening process is designed to honor the craftsmanship of these knives, enhancing their performance while maintaining their beauty. By choosing our service, you can be confident that your Miyabi knives will remain sharp, reliable, and a joy to use in your kitchen.
Global
Why We Like Global?
Global knives are meticulously crafted in Seki, Japan, a region known for its storied history of sword and knife making. This heritage provides Global with a profound foundation in traditional techniques, which they seamlessly blend with modern technology to produce knives of exceptional quality.
Beyond their practical utility, Global knives are celebrated for their distinctive design and construction. The meticulous attention to detail ensures not only superior functionality but also an unparalleled aesthetic appeal. Each knife is a testament to precision engineering, offering chefs and culinary enthusiasts alike a tool that delivers exceptional performance, remarkable durability, and timeless beauty.
In essence, Global knives embody the spirit of Japanese craftsmanship, combining tradition and innovation to create culinary instruments that are not just tools, but symbols of mastery and artistry in every slice.
In the world of culinary tools, the knife is king. A good knife not only makes your cooking more efficient but also safer and more enjoyable. Among the numerous brands available, Global stands out as a beacon of quality and innovation. Renowned for their exceptional craftsmanship and razor-sharp edges, Global knives are a favorite among both professional chefs and home cooks. In this blog, we'll delve into the allure of Global kitchen knives and, more importantly, the art of keeping them sharp.
Masamoto
Why We Like Masamoto Kitchen Knives
Masamoto kitchen knives are a symbol of Japanese culinary excellence, with a history dating back over 150 years. Known for their impeccable craftsmanship, sharpness, and durability, Masamoto knives are the preferred choice of many professional chefs around the world. Made from high-quality carbon or stainless steel, these knives offer a perfect balance of hardness and flexibility, ensuring precise cuts and long-lasting sharpness. The attention to detail in the forging process and the traditional methods used in their creation make Masamoto knives not just tools, but works of art that embody the spirit of Japanese knife-making.
Sakai Takayuki
Why We Like Sakai Takayuki Kitchen Knives
Sakai Takayuki kitchen knives are a hallmark of Japanese craftsmanship, with a legacy that spans over 600 years in the knife-making capital of Sakai, Japan. These knives are revered for their meticulous construction, razor-sharp edges, and timeless beauty. Made from premium steels like White and Blue carbon steel, as well as modern stainless options, Sakai Takayuki knives are designed to meet the demands of professional chefs while honoring traditional Japanese techniques. Each knife is a blend of art and functionality, offering exceptional cutting performance and a comfortable, balanced feel that makes them a joy to use.
Sakai Takayuki kitchen knives are a testament to centuries of Japanese craftsmanship, renowned for their precision, sharpness, and timeless beauty. Crafted in the historic city of Sakai, these knives are cherished by chefs and culinary enthusiasts around the world for their exceptional performance and elegant design. However, to maintain their superior edge and functionality, regular and expert sharpening is essential. In this article, we'll delve into the qualities that make Sakai Takayuki knives so special, outline our meticulous sharpening process, and explain why routine maintenance is crucial for preserving their cutting prowess and extending their lifespan.
Sakai Takayuki kitchen knives are a symbol of Japanese precision and artistry, deserving of the highest level of care. Our sharpening process is designed to honour the craftsmanship of these knives, enhancing their performance while maintaining their beauty. By entrusting us with your Sakai Takayuki knives, you can be confident that they will receive the expert care they deserve, keeping them in peak condition for all your culinary endeavours.
Tojiro
Why We Like Tojiro.
Tojiro knives are meticulously handcrafted in Niigata, Japan, an area steeped in a centuries-old legacy of blade craftsmanship. This region's heritage in swordsmithing and knife-making provides Tojiro with a profound foundation in traditional techniques. By harmonizing these time-honored methods with state-of-the-art advancements in technology, Tojiro achieves a remarkable synthesis of past and present in each knife they create.
Beyond their practical utility, Tojiro knives are celebrated as exquisite works of art. The meticulous attention to detail in their design and construction ensures not only superior functionality but also an unparalleled aesthetic appeal. Each knife is a testament to precision engineering, offering chefs and culinary enthusiasts alike a tool that delivers exceptional performance, remarkable durability, and timeless beauty.
In essence, Tojiro knives embody the essence of Japanese craftsmanship, blending heritage and innovation to create culinary instruments that are not just tools, but symbols of mastery and artistry in every slice.
Tojiro prides itself on utilizing premium materials like VG10 stainless steel, renowned for its exceptional edge retention and resistance to corrosion. This high-quality steel is carefully selected to ensure each knife maintains its sharpness and durability over prolonged use, making it a preferred choice among professional chefs and cooking enthusiasts alike.
In their meticulous construction process, Tojiro often employs a technique where the VG10 steel core of the blade is clad with layers of softer stainless steel. This cladding not only enhances the blade's overall strength but also contributes to its resilience and ease of maintenance. The result is a knife that strikes the perfect balance between sharpness and durability, ideal for precision cutting tasks in any culinary setting.
Mcusta Zanmai
Why We Like Mcusta Zanmai Kitchen Knives
Mcusta Zanmai kitchen knives are a perfect blend of traditional Japanese craftsmanship and modern innovation. These knives are crafted with precision and attention to detail, using high-quality VG10 or SPG2 steel that ensures an incredibly sharp and durable edge. What sets Mcusta Zanmai knives apart is their balance of form and function—each knife is not only a cutting tool but also a work of art, featuring intricate designs and ergonomic handles that provide comfort and control. These knives are beloved by chefs for their sharpness, ease of use, and aesthetic appeal, making them an essential tool in any professional kitchen.
Mcusta Zanmai kitchen knives are synonymous with precision, elegance, and the rich tradition of Japanese craftsmanship. Known for their exceptional sharpness and beautifully crafted designs, these knives are a prized possession in any kitchen. However, to maintain their superior performance, regular and expert sharpening is essential. In this article, we'll explore the unique qualities that make Mcusta Zanmai knives stand out, detail our meticulous sharpening process, and explain why routine maintenance is crucial to preserving their edge and extending their lifespan.
Mcusta Zanmai kitchen knives are the epitome of precision and elegance, deserving the utmost care and attention. Our sharpening process is designed to maintain the knives' exceptional qualities, ensuring they remain sharp, reliable, and a joy to use. By entrusting us with your Mcusta Zanmai knives, you're ensuring they receive the expert care they deserve, keeping them in peak condition for all your culinary endeavors.
Kanetsune Seki
Why We Like Kanetsune Seki Kitchen Knives
Kanetsune Seki kitchen knives are a true representation of the rich heritage of Japanese sword-making, crafted in Seki City, a region renowned for its blade-making history. These knives are celebrated for their exceptional sharpness, durability, and unique aesthetics, often featuring traditional Japanese designs and high-quality steel such as VG10 or Blue Steel. The craftsmanship involved in creating each Kanetsune Seki knife results in a blade that not only performs excellently in the kitchen but also carries a piece of Japan’s cultural legacy. These knives are favoured by chefs and culinary enthusiasts who appreciate the balance of tradition, functionality, and beauty.
Kanetsune Seki kitchen knives are a blend of tradition, craftsmanship, and cutting-edge performance, rooted in the centuries-old sword-making heritage of Seki City, Japan. These knives are cherished for their exceptional sharpness, durability, and beautiful design, making them a prized possession in any kitchen. However, to maintain their superior edge and functionality, regular and expert sharpening is essential. In this article, we'll explore what makes Kanetsune Seki knives so special, outline our precise sharpening process, and explain why routine maintenance is crucial to preserving their performance and extending their lifespan.