Vivinavi : San Francisco : (United States) San Francisco

Kenma-shi （ Polisher ） Polisher
Harunaka Hoshino Harunaka Hoshino
PO Box 12235, San Francisco, CA 94112
Tel: (415) 585-9499
E-mail : SFShinken@att.net
Facebook addresses: Harunaka Hoshino
San Francisco Nipponto Society

I can grind Japanese swords, so it is easy to make knives, chisels, and other carpentry tools. I can also sharpen carpentry tools such as kitchen knives, canners, chisels, and so on, easily.　My wife's kitchen knives are always sharp, and when I use them in the kitchen, I don't have to exert any extra effort, so they cut very well.　Her homemade cooking is very efficient.　Strictly speaking, if you have a knife for cutting vegetables, fruit, fish, and bones in the kitchen, you will be able to cook rice and make side dishes with ease.　If you pay a lot of money for a good knife, it will suffice.　Consider it an investment.　You should secure a reliable cutlery shop and buy better knives.　Japan, the land of the Samurai, has the sharpest knives in the world.


Sharpening a kitchen knife is not that difficult.　Once the angle between the plane of the knife and the whetstone is firmly determined, the knife will automatically become sharper and sharper.　Here, we would like to tell you a trade secret.　If the angle mentioned above is sharpened at the gap where two 10-yen coins can be inserted, it will be a great success.　For sharpening knives, artificial whetstone （ and synthetic whetstone ） are sufficient.　You can start with a rough whetstone, then move on to a medium whetstone, fine whetstone, and finishing whetstone.　Here is another trade secret.　The final whetstone should be a Kyoto honzan Naigomi jito-shi, which is a very good choice.　While sharpening, be sure to always do a surface resharpening （ and a re-sharpening ）.　The surface of the whetstone should not be uneven, but should be like a fish cake.　Use a stone to smooth the surface of the whetstone.　It makes sense to think of the point where the knife meets the whetstone.

I have been sharpening knives for the victims of the 311 earthquake and tsunami and collecting donations to send to Japan.　Since there were many victims, I have sharpened kitchen knives in various places.　I have sharpened more than 500 kitchen knives.　I have sharpened more than 500 knives in San Francisco, San Jose, and Cupertino area.　I also do on-site sharpening for the elderly.

The price for sharpening is $8.00.　I also teach knife sharpening skills with special training.　By the way, I also sharpen scissors. The cost of sharpening scissors is $8 for large and $6 for small.　I will be available for private consultations and questions about kitchen knives at the knife sharpening site.　May 20 （ Saturday ） Please bring your family and friends and come to the store right in front of the grocery store.

A little about knife sharpening
It depends on the size and condition of the spilled blade, but it is a manual process and it takes 15 to 20 minutes to finish one knife.
I have designed and made a special metal sharpening bench （ and stand ） which automatically discharges water, by trial and error.　Currently, there are five similar special benches in my home in San Francisco.　I teach knife sharpening to students and clients at the dojo of our Japanese Martial Arts Training Association. The sharpening process consists of rough sharpening, which is the process of removing the edge.　Next, shaping and shaping the overall shape is the base sharpening.　Next is finish sharpening. Finally, the surface is polished with Kyoto-made Uchizumi Ji-To.　This final process is a trade secret.　 We use 7 or 8 kinds of whetstones to finish the whole process of the knife to be sharpened.　If you cut corners, the knife will not cut.　The whetstone is an artificial （ man-made ） stone.　The grit numbers of the stones are 180, 220, 400, 600, 700, 900 ， 1000, 1200, and 2500.　The Kyoto-made Uchizumi Ji-Grindo used in the final process is a natural whetstone.
Sharpening is a water job and can be rough on the hands.　In some aspects, sharpening is a tough job.　Especially, sharpening kitchen knives in winter is very hard.　Your hands become rough, your fingers get cracked, and it is tough work.　Also, we don't see any special people who want to serve us by sharpening knives these days.　I always think that the ultimate healing is to do something for others.　

Harunaka Hoshino
Kuwako （ San Francisco ） Japanese Sword Repair and Repair Center Director, Manager and Worker