Question

希望大家翻译一下以下英文文章（翻译好会再加财富值）

Japan has a long tradition of knife manufacturing. Over one thousand years ago, Japanese swordsmiths developed the art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste.

Tojiro have adopted many of these traditional techniques in producing knives for the 21st Century which incorporate the same multi-layered blades so painstakingly produced by masters in the past, and which both look and perform as well in a kitchen as their predecessors did in the fields. Each knife is carefully manufactured in Japan.

Re-sharpening with grind stone

Grind stone should absorb enough water until air bubble will not come out.
Please hold knife well with hold down it by thumb to keep knife fast condition.
Please re-sharpen knife from top blade with blade looks towards you. Please keep around 60angle between grind stone and top blade.

After re-sharpen several times,please check whether blade has back or not by finger touch.If there is a back on blade, you can finish the work.
After top blade.please re-charpen middle of blade.Please check the back by finger touch after several times working same as before process.
Finally,Please re-sharpen barb area.On this area,no need to re-sharpen to acute angle. Please re-sharpen to obtuse angle.

Please re-sharpen back side of knife with blade looks towards opposite side. But please not re-sharpen this side so well. You can finish the work just take away the back.
Please re-sharpen back side to take away the back until blade would be felt smoothly by finger touch.
Incase of having finish grind stone, please use it finally for adjustment of top blade.

Double edge Shingle edge

Re-sharpen face by same angle which would be kept by single disposable chopstick. Back side should be re-sharpened by more acute angle.
Blade and grind stone should touch well by adjustment of blade angle. If angle is not fixed well, blade shape would be not correct.

Re-sharpen with steel bar

Steel bar is mainly used in worksite like meat process and etc. It is professional tool to be used when bite of knife would be not so sharp due to adhesion of fat to top blade.It is difficult to use steel bar and there is knack to use it. Besides, it would not be effective if don't use it very often when bite would be not so sharp. Correct angle is much important than speed when use it.

Knife should be kept around 20angle to steel bar constantly.
Left hand has steel bar and right hand has knife. Then, knife should touch to steel bar and pull it from end blade to top blade like pull it down from top to bottom.
Move knife to opposite side of steel bar and re-sharpen other side by same way. Please repeat above works from 5 times to 10 times.

Rust is coming out. Can't it use any more?
谢绝在线翻译

Answer 1

太多了 全部自己翻得 翻了好久 有的地方语言组织得不够好 你看看能不能帮到你。^ ^

Japan has a long tradition of knife manufacturing. Over one thousand years ago, Japanese sword smiths developed the art of sword making to provide strong, sharp blades for the Samurai, the feared warrior caste.
日本的刀具制造业有着悠久的传统。早在一千年以前，日本的刀剑制造铁匠就发明了强劲锋利的刀身的制作方法，为日本军官和令人敬畏的武士阶级提供精良刀具。
Tojiro have adopted many of these traditional techniques in producing knives for the 21st Century which incorporate the same multi-layered blades so painstakingly produced by masters in the past, and which both look and perform as well in a kitchen as their predecessors did in the fields. Each knife is carefully manufactured in Japan.
Tojiro在面对21世纪的刀具制作中采取了了许多的这些传统工艺，把过去传统工艺煞费苦心发明出的多层耐热制刀技术融合起来，使其制造的刀具不管是在外观还是在性能上面不管是在厨房使用上还是用在其他领域上都表现出众。在日本，每一把刀都体现了精细的制造工艺。

Re-sharpening with grind stone
用磨石磨刀。
Grind stone should absorb enough water until air bubble will not come out.
Please hold knife well with hold down it by thumb to keep knife fast condition.
Please re-sharpen knife from top blade with blade looks towards you. Please keep around 60angle between grind stone and top blade.
磨石磨刀前需要吸收足够的水分，直到没有气泡冒出来。
为保证把刀磨得锋利，请握紧刀柄，刀身朝下用大拇指按住。
磨刀时，请从刀刃磨起，刀背朝向你。刀刃和磨刀石请保持六十度。

After re-sharpen several times, please check whether blade has back or not by finger touch. If there is a back on blade, you can finish the work.
After top blade.please re-charpen middle of blade.Please check the back by finger touch after several times working same as before process.
Finally,Please re-sharpen barb area.On this area,no need to re-sharpen to acute angle. Please re-sharpen to obtuse angle.
磨过几次后，用手指感受有没有磨出刀背，如果有，就可以进行下一步了。
磨过刀的顶部后，就像刚刚那样继续磨刀的中部，之后也用手指感受下刀的中部有没有刀背。
最后，开始磨倒钩区，这部分不需要锐角角度来磨，保持钝角角度磨就可以了。

Please re-sharpen back side of knife with blade looks towards opposite side. But please not re-sharpen this side so well. You can finish the work just take away the back.
Please re-sharpen back side to take away the back until blade would be felt smoothly by finger touch.
Incase of having finish grind stone, please use it finally for adjustment of top blade.
请按刚刚的方法磨刀的另外一面。
但是不用特别仔细的磨这一面。只需略带着磨一下即可。
磨刀的背面直到用手指检查时感觉光滑就可以了。
完成磨刀过程后，请将其装进箱内。最后使用时请用它调整刀的顶部。

Double edge Shingle edge
双刃/单刃
Re-sharpen face by same angle which would be kept by single disposable chopstick. Back side should be re-sharpened by more acute angle.
Blade and grind stone should touch well by adjustment of blade angle. If angle is not fixed well, blade shape would be not correct.
再由一支一次性筷子固定住以同样的角度磨表面。磨背面时应保持更加锐角的角度。
刀身和磨刀石的角度应该根据托刀口角度来调整。如果角度没有固定好，所磨出的刀身的形状就会不理想。
Re-sharpen with steel bar
用钢条磨刀
Steel bar is mainly used in worksite like meat process and etc. It is professional tool to be used when bite of knife would be not so sharp due to adhesion of fat to top blade. It is difficult to use steel bar and there is knack to use it. Besides, it would not be effective if don't use it very often when bite would be not so sharp. Correct angle is much important than speed when use it.
钢条通常用于工地来磨像肉品加工等等地方的刀具。当刀的钩刀口被脂肪粘住而变得不够锋利的时候，这时钢条在这种情况下就是一个专业的磨刀工具了。
但是用钢条磨刀并非易事，这需要熟练的技巧和巧妙的方法。而且，如果当钩刀口不够锋利时而没有经常用钢条来磨的话，磨起来就会比较费力了。当用钢条磨刀时，正确的角度比磨刀的速度要重要得多。
Knife should be kept around 20angle to steel bar constantly.
Left hand has steel bar and right hand has knife. Then, knife should touch to steel bar and pull it from end blade to top blade like pull it down from top to bottom.
Move knife to opposite side of steel bar and re-sharpen other side by same way. Please repeat above works from 5 times to 10 times.
刀身应该与钢条保持20度左右的角度。
左手握住钢条，右手拿刀。将刀身贴住钢条，然后拉住刀身从底部到顶部就像从顶部往下拉到底部。
用同样的方法磨背面。请重复以上过程5到10次。

Rust is coming out. Can't it use any more?
如果生锈了还能继续使用吗？

Answer 2

日本的刀具生产源远流长。一千多年前，日本铸剑师为了给令人敬畏的武士阶层提供坚固，锋利的武器而创造了铸剑艺术。
Tojiro 采用了许多传统技巧来生产21世纪的刀具，包括由古代铸剑师煞费苦心发明的多层式刀刃，这种刀具用在厨房里外观和性能都非常好就像他们的祖先在战场上用的刀一样。日本的每把刀都是精心制造出来的。
用磨刀石把刀磨得更锋利
磨刀石要吸收足够的水直到不会再产生气泡为止。用拇指把刀压住这样磨起来就快。磨刀要从刀锋的顶端开始，刀锋面向自己。磨刀石与刀锋顶端保持60度角。
磨了几遍以后，用手摸摸看一下有没有磨出刀背。如果有，那你可以做接下来的一步。
刀锋磨完以后，就摸刀的中间部分。就像刚才一样用手摸摸看有没有刀背。
最后，磨钩的地方。磨这部分的时候，不用刻意的角度。只要磨成钝角就行。
接下来磨刀的方向刚好相反，刀锋向外。

Answer 3

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Answer 4

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