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Sorbyproedge

The Pro Edge Plus from Robert Sorby represents the ultimate in sharpening for all of your woodworking, carving, and woodturning tools.

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Sharpening

First step in chisel sharpening is to make sure that the back is flat. Scott Philips interviews Phil Fuentes on this process. Tools available at the Japan Woodworker website or at participating Woodcraft stores nationwide.

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A number of Japanese firms manufacture synthetic water stones. After many years of experience, we have discovered those brands which offer the most consistency in quality, cutting effect, and value to the user. Generally speaking, synthetic water stones can be classified into three groups: Very coarse stones for the maximum removal of metal, medium coarse stones for refining the edge and establishing the "burr", and finish stones for final honing and polishing of the edge.

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Sharpening stone material has been mined in Japan for nearly 2,000 years. About 1,200 years ago, the best deposits were discovered in the mountainous Narutaki District north of present day Kyoto. Over the centuries, the easily obtainable deposits have been mined out. Today, laborious tunneling and mining techniques are required to obtain natural sharpening stones. All of the natural stones sold by the Japan Woodworker have been selected following a centuries old grading method. Particular care is taken to ensure that we obtain stones of a more uniform size and quality than those generally available in Japan.

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All of our Hocho are hand-forged by master knife makers. Special, expensive forging techniques known as "Hon Kasumi" and "Hon Yaki" ensure our Hocho will take and hold an edge impossible to obtain with any Western made knife. With care in handling and sharpening, the cutting qualities of your Hocho will continue to improve over the years.

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Because most Japanese woodworking knives are ground with a single bevel, they are relatively easy to sharpen. WARNING: under no circumstances should the blade be ground on an un-lubricated grinder. To do so will destroy the temper of the blade.

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In traditional sword care, the Uchiko ball is used as part of a regimen of inspection and long-term care of a sword before it is put into storage, while in storage, or after use. In this case, storage refers to a sword or blade not in everyday use. 

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Each chisel is inspected prior to shipment to assure that it meets our own rigid standards. While each chisel is ground sharp by the maker, we can not guarantee each edge will be ground perfectly square and free of minor nicks. However, edges of this sort are few and far between.

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Our kitchen knives are high quality tools and should only be used for cutting food items. Bone and shells should be avoided. If you intend to cut relatively hard foods such as winter squash, please re-sharpen the blade in the following manner. 

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