這種中磨石由磨料(氧化鋁)和粘合(苯酚樹脂)劑的混合物成型,然後在中等溫度(約120-200°C)下燃燒。只要加水,磨石就可以馬上使用。複合材料是天然磨石。由於在中等溫度下硬化,磨料和粘合劑仍然有效。因此,如果長期(幾年或長達十年),或者儲存在潮濕時,石頭可能會損壞。此外,左坐的半銳刀可能會開始生鏽,因此銳化后,請務必沖洗和擦拭刀。這塊精加工的石頭有非常細的砂礫,允許一個美麗的光澤。如果在中間石之後使用,粒度差異很大,需要相當長的時間。在台階#2000-3000砂礫石可以更快地創造出非常有吸引力的表面。這是一個「所有強大的」磨石適合任何類型的烹飪刀。
How to Choose a Whetstone
Sharpening your knives is as important as using them, but there's so many whetstones to pick from!
Here's how to buy your first.
Fine Stone
The number is 2000 - 10000 grit and can go even further beyond.
This type of stone is used for the final process of sharpening. You may seem them sometimes referred to as "finishing stones."
It is so fine that can sharpening using this whetstone can even remove the scratches from a medium stone.
It is often used for Japanese knives (such as Yanagiba knives), which require extremely delicate sharpness.
Resinoid
Manufacturing Method
Synthetic resins such as phenol and epoxy are hardened by baking at a relatively low temperature of around 200℃. The stone has low water absorbency, so there is no need to soak it in water before sharpening. The elasticity of the whetstone makes it easy to hit the blade when sharpening and produces a fine, fine finish. This method is suitable for medium to fine stones.
支持日本廚刀和飲食文化歷史的廚刀店
日本堺地區的制劍業誕生至今已有 600 年歷史。堺市一文字三秀的工匠們繼續發揚這一傳統，生產出日本最好的刀片。
在這裏，誕生了 "只需切割 "即可完成一盤生魚片的文化，以及將鋒利表現為 "味道 "的文化。
70 年來，在被譽為日本廚房的大阪廚房設備購物區，我們一直將堺的工匠精神與廚師們的熱情緊密聯系在一起。
我們非常高興我們的刀具能被世界各地的人們所使用。
