Care and Information
Some common do’s and don’ts
Our beautiful, handcrafted Japanese kitchen knives can last a lifetime, if you use and care for them properly. Follow this care information for your blade and don’t hesitate to email us if you have any questions.
Do:
Keep your knife sharp
Wash your knife by hand and dry it, immediately after use
Use wooden or plastic cutting boards
Store it correctly and responsibly. (Magnetic knife holder/strips, blade protectors, in-drawer knife holder, knife bag/roll)
Use your knife for the purpose it was made for
Remember to clean and oil the handle as well as the blade
Don’t:
Put your knife in the dishwasher
Cut on a glass, stone or steel surface
Soak your knife in water
Store your knife in a wet sheath
Use your knife as a lever, hammer, shovel or screwdriver
Put into a fire, on a hot plate or in contact with any other heat source
Move the knife laterally, pry or wedge with it
Sharpening
Use your knife as the maker intended
Knives are particularly important to look after, both because of the frequency with which they are used and for obvious safety reasons. Knives are not meant to be used as axes, choppers, levers or screwdrivers. Knives are for cutting.
To keep your knives sharp, be sure to store them in a wooden block or magnetic rack; keeping them in a draw with other utensils will not only blunt knives sooner but creates an increased risk of accidental cutting.
Always keep your knife sharp
A knife without a sharp edge has little value. The longer a knife goes without edge maintenance, the more difficult resharpening with a ceramic rod/steel becomes.
When using a ceramic rod/steell remember that you are removing metal from the blade with each stroke. A Steel does not wear out in the way most people think they do.
A steel is simply a very hard rod of metal, much harder than your knives. When you run your knife across it, it straightens out all the little dings, scratches and nicks that form in the blade with normal use.
To use a ceramic rod/steel, 3 points apply
1. Make sure you run the whole knife down the ceramic rod/steel, some people only run the middle of the knife on the ceramic rod/steel thus creating a hollow in the centre.
2. Maintain firm, even pressure between the knife and the ceramic rod (speed does not help).
3. Make sure you are actually working on the sharp edge of the knife. Get a felt tip pen and colour in the edge of the knife, right from the edge, back about 5mm. When you stroke the steel with the knife, you should be removing pen right from the edge back about 1/2 to 1 millimetre.
You can sharpen your knife when it is not cutting as well as you would want it to. Japanese chefs sharpen their knives every day at the end of their shift, but as a home cook you only need to sharpen your knife once a month. If you are a professional chef, you should sharpen your knife once a week.
Regular sharpening is a lot easier, faster and results in less material removal, compared to a knife that is sharpened only occasionally.
Sharpening and straightening your knife regularly will prevent excessive blade wear over time.
A honing rod or butcher’s steel should not be used to sharpen your blade. They are used to straighten the edges of the blade for microscopic realignment and removal of blade deformations. This can help to sharpen the blade without the need for a full sharpening session. Blade straightening takes roughly 10 seconds.
Once the honing rod fails to improve blade sharpness, it is time to sharpen the knife, preferably with sharpening stones. A blade will remain sharp up to ten times longer if the honing rod is used regularly.
Steel quality
The better the steel, the longer a blade will hold a sharp edge. For example VG-10 steel will remain sharp longer than "regular" knives with a hardness of 61-64 HRC.
German or French knives with the average hardness of 54-58 HRC will hold a sharp edge for the proportionally shorter time.
If a knife manufacturer doesn't disclose steel type and its hardness, then it is very likely that steel is not the highest quality .
Usage and maintenance
Regular maintenance, proper storage and correct usage all prolong the life of your knives.
Taking the time to learn proper cutting techniques will mean you can enjoy cutting with your knife for years to come.
