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Knife sharpening is the process of making a knife or similar tool sharp by grinding against a hard, rough surface, typically a stone, [1] or a flexible surface with hard particles, such as sandpaper. Additionally, a leather razor strop , or strop, is often used to straighten and polish an edge.
The kyoketsu-shoge (Japanese: 距跋渉毛, lit. "long-distance wandering hair" [1]) is a double-edged blade, with another curved blade attached near the hilt at a 45–60 degree angle. This is attached to approximately 10 to 18 feet (3–5 m) of rope, chain, or hair which then ends in a large metal ring.
Honyaki (本焼) (literally true-fired) is the name for the Japanese traditional method of metalwork construction most often seen in kitchen knives (but also other tools) by forging a blade, with a technique most similar to the tradition of nihonto, from a single piece of high-carbon steel covered with clay to yield upon quench a soft, resilient spine, a hamon (or temper line), and a hard ...
Japanese sword blade and sharpening stone and water bucket at 2008 Cherry Blossom Festival, Seattle Center, Seattle, Washington. Sword polishing is part of Japanese swordsmithing where a blade is polished after forging. It gives the shining appearance and beauty to the sword.
The exceptions are Japanese style knives that are usually sharpened to 14° – 16° depending on the knife maker. Japanese style knives utilize a much harder steel, and are therefore more brittle than their Western style counterparts. This means care should be taken when handling these knives as they are susceptible to chipping and breaking.
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
Japanese sword blade, sharpening stone, and water bucket at the 2008 Cherry Blossom Festival, Seattle Center, Seattle, Washington Further information: Japanese sword polishing When the rough blade is completed, the swordsmith turns the blade over to a polisher ( togishi ) whose job is to refine the shape of a blade and improve its aesthetic value.
In tying to imitate the Chinese swords, the Japanese came up with unique processes and their own methods of creating a visible hardened edge, taking the Chinese methods and "refining them beyond recognition". The earliest swords forged in Japan (tsurugi and chokutō) reflect the similarities between the Japanese and Chinese swords of the time. [11]
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