Global Cutlery Minosharp Plus Japanese Chef’s Knife Sharpener

Posted by JT Hats

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Global Cutlery Minosharp Plus JapaneseIt's still my opinion that the best way to sharpen a knife is with a flat stone--but the reason I feel that way is that I've had lots of practice. Many people find that skill difficult to learn, so there has always been a market for a simpler method. With finer knives like the thin blades from Global Cutlery, restoring an edge is an even more critical task. Honing the hard thin cutting edges of the best Japanese knives with a European sharpening steel can actually cause them damage. If you aren't skilled with a flat stone you can wind up with a very good dull knife.

This double stone sharpening system from Global, with two sets of sharpening wheels and two grades of grit, is a compromise. Used properly it will do a satisfactory job, but follow directions and take your time. Always use a light stroke, and keep the blade parallel to the sharpening groove. Start with the rough set and after a few strokes move to the medium set for a few more. The grinding wheels should turn with the stroke of the blade; if you press hard enough to jam the grinder you are not doing it right.

The Minosharp system is designed for Global knives, but will work on any thin bladed Japanese double beveled style. The stones are set to grind the narrowly angled edge of a Japanese chef's blade, not the wider bevel favored by most Western cutlers. They will work on Western fine edge (non-serrated) double beveled blades, but since (for example) Solingen steel is softer than the alloy Global uses, it wouldn't be wise to run a Henckels carving knife through the Minosharp. The resulting edge would be too delicate.

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