How to care for your knives


How to Care For Japanese Kitchen Knives - To maintain Japanese kitchen knives, you need to pay attention to certain factors. The high hardness of the knives and the thinned-out blade raise the risk of damage if you are not using the knife appropriately.

The proper way to use the knife - Use the exact knife for the precise job: Each Japanese knife has an exact use and they should be utilized only for that purpose. For example, chopping should be done with a chopping knife, boning meat with a carving knife, and so on.

Lateral movement of the knife is not suggested. Prying, wedging & chopping laterally is unquestionably not possible with a Japanese kitchen knife. This can impair the edge of the blade. The knife is simply not built for this. Only adopt an up-and-down motion with the knife.

If you are using a lot of force while cutting, something is not correct: Japanese kitchen knives are known for their smooth cut. If you have to apply a lot of pressure, pick a different knife.

Avoid marble & glass cutting boards: Plastic or wooden cutting boards are most suitable for these knives. Marble and glass cutting boards can create problems for the edge of the knife. A good rule of thumb is: when your knife does not scrape the cutting board, the board itself is too hard for the knife.

Washing of the Knife - For cleaning, take a sponge or soft cloth and wash away the dirt. You can use a brush to clean the area around the handle where the dirt can settle in. If you want to disinfect it, then you can wash it with hot water. Make sure to rinse the knife immediately after using, as the chance for it to rust is high, as it is made of a carbon steel core. Once properly washed, pat it dry with a kitchen towel, by placing the knife in your hands with the blade facing away from you. Use short vertical motions that are perpendicular to the edges rather than horizontal motions that can surely cause cuts. Before storing them, you can leave them on the kitchen counter to dry completely.

Do not wash in the dishwasher: Dishwasher detergent can seriously damage the knife as they are abrasive.

Storage of the knife - Always make sure to use a blade guard or a knife block, in order to keep the knife undamaged for when it comes in contact with other objects made of steel.

*The knives detailed in the cover photo, are Nakano's Wooden Series Set available through our website. 

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"Nothing says I love you better than a real sharp knife"

Chef Michael Ruhlman