包丁研ぎ｜Sharpen the Knife｜2020/05/03

一日一新（毎日新しいことを一つする）の6日目。今日は包丁研ぎ。家の包丁が切りづらくなってきて、やらなきゃと思ってできてなかった。使ったことのない研ぎ石があったので、YOUTUBEを見ながらスタート。包丁と石の角度が大切というのはよくわかる。でもそれを一定に保って研ぐというのが一苦労だ。押すときと引く時で角度が変わっていたり、力が入りすぎたり。YOUTUBEの人が軽々やっているのが不思議なくらいだ。四苦八苦の30分後、刃の位置で切れ味の違う包丁が完成。まだまだ試練が必要なようだ。

The 6th day of doing something new every day. Today’s task is to sharpen the knife. The knives at home became harder to cut and I couldn't do it. There was a sharpening stone I had never used, so I started while watching YOUTUBE. I understand that the angle between the knife and the stone is important. But keeping it constant and sharpening is a challenge. The angle changes between when I push and pull, or too much force is applied. It's strange that the people at YOUTUBE do it lightly. 30 minutes after struggling, a knife with different sharpness is completed at the blade position. It seems that more trials are needed.