Japanese Knife Sharpening: With Traditional Waterstones

Very thorough information about sharpening stones, steels, comparison between western and Japanese knives, and very easy to comprehend.A must for sharpening fans.

Really strong book. I keep looking for a book that is holistic in tradition, styles, sharpening and use, but that just doesn't seem to be out there. But there are plenty of great books for each of those topics. While there are a few minor translation issues, this book was very easy to follow and gave me the confidence to use the techniques. The book is spiral bound which makes it nice to work with as you practice.

Great book. Reading is a little "wooden" though. Wording and sentence structure doesnt flow very well in some areas. I'm a fast reader, but had to slow down to process structures like, "The possible included angle, and thus the achievable sharpness".

Wow! This little handbook is excellent. Packed with information, everything is explained simply and directly. Great directions on how to use waterstones. Although this how-to guide is geared to sharpening Japanese knives (which have a hard steel core embedded in an iron "shell"), the methods can be applied to other edged tools and knives. Includes specific techniques for each type of knife.

A compact excellent book with great pics and clear instructions

Excellent well thought out book that introduces knife sharpening in general as well as specifically for Japanese knives. It is very well presented in the principles and techniques that help understand the technique of knife sharpening.

Won’t find a better book on the subject perfect amount of text and illustrations

It gives a good understanding on how knife sparpening works

O livro é muito bom e explica em detalhes (inclusive os movimentos) para uma afiação profissional de facas. Poucas pessoas tem a noção da verdadeira afiação, trabalho artesanal que demanda muita técnica, vários tipos de pedras e lixas. Um outro aspecto abordado é a qualidade e a variedade de aços e facas japonesas para a cozinha. Como ter uma faca afiada por todo um turno de trabalho ou até mais, tem ciência.

Esse livro tem encadernação em espiral e por cima uma capa de papel. A embalagem de envio tipo saco permite que o livro amasse. Sugiro a Amazon enviar embalado em papelão para evitar que o livro estrague. O primeiro que eu comprei veio muito amassado, pedi a troca e o segundo veio amassado nas bordas. Acabei aceitando assim mesmo.