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Irashai Services Ltd
52 Boyn Valley Road
Maidenhead
Berkshire
SL6 4ED
Tel: 01628 636082
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Sharpening - Knives
Traditionally and in some cases in France and Japan Chefs will finish their shift by sharpening their knives.

It is important to spend at least 15 minutes a week to sharpen your knives either using a whetstone on a whetstone or steel.

The best time to sharpen your knife is when it’s still sharp. If you wait until it’s blunt, it will take much greater effort and time and a blunt knife can be dangerous!

A sharp knife is important in order to preserve the true flavours of fresh ingredients. Cutting with a dull knife will damage food on a cellular level and alter it's taste and appearance. The presentation of The quality of the cut is becoming an increasingly important issue in modern cooking.

A sharp knife is also important for reasons of safety. A dull knife will slip on food and may result in bodily injury.

Sharp knives are also important for kitchen efficiency. It will take more time and effort to cut with a dull knife than a sharp knife. Using a sharp knife is also much more enjoyable.

Irashai Services Ltd can provide with tailored made knife sharpening - whether in house or delivered to the offices of Irashai Services Ltd.

Ngaire Takano has studied knife sharpening and having worked in Japanese restaurants has learnt how to sharpen knives correctly. To sharpen the knives, Ngaire uses whetstones sourced directly from Japan.

We can provide you with whetstones from Japan, please contact for a full price list and details regarding the whetstones.



In this section:
Knife Care
Sharpening - Knives
MCUSTA - Sashimi Knife
MCUSTA - Damascus series

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