How to use Knife Cleaner (KC)
Rubber for removing rust and a whetstone for finishing are on opposite sides of the wooden handle.
Soak the KC in water for about 10 minutes before using it.

Hold it in your hand, placing your fingers in the hollows in the center.

Be sure not to hold it by the wooden handle, which protects your hand and wrist from the blade. Don't allow your fingers to move beyond the hollows in the center.


Place a flat wooden board or cutting board diagonally to you and put the knife on it,placing its edge about 1/2 inch off the board, as shown below. The handle of the knife should be off the board, too.

To start with, first remove the rust. Move the KC back and forth, from the edge to the spine across the blade until the rust is removed. Don't push too hard when you move it.

When sharpening the knife, the angle of the KC and blade should be such that the surface from the ridge (shinogi) line to the tip of the blade adheres to the KC. See Next diagram.


¦Real angle is acuter than the angle in above diagram.

Angle of KC

Place the KC gently on the surface from the ridge (shinogi) line to the tip of the blade
or the front bevel, maintaining this angle. Sharpen the blade at this angle.

If the edge of the bevel or the shinogi line is not clearly defined either ona Japanese kitchen knife or western kitchen knife, it is more difficult to seethe appropriate angle for sharpening.

When you use an ordinary whetstone, you move the blade on the whetstone and it is difficult to maintain the appropriate angle. However, with the KC, you can sharpen the blade with the blade fixed and the whetstone is moved. Therefore, you can sharpen the blade, maintaining the appropriate angle with ease.

Move the KC in the direction of the arrows in the lower picture, while keeping the angle constant as previously described.
Before the rust removed
«
After the rust removed
ͺto Top

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