KNIFE CARE TIPS

A Japanese knife can be compared to a luxury car. As a rule, the owner of an expensive and special car does not go to test his vehicle on muddy gravel roads. He keeps the car clean and tidy so that it enjoys its excellent driving characteristics on the best asphalt roads.

It is the same with Japanese knives. These are excellent high-quality tools that are worth keeping with great care. A well-maintained and sharp Japanese knife offers great experiences and enjoyable moments in the kitchen.

Here are some tips on what to do and what not to do if you want your knife to be in good condition:

During use:

Do not use the Japanese kitchen knife to process bones and bones, frozen food, and other solid and hard materials.
Avoid "chopping" with the knife and blows, in the worst case the blade may break beyond repair.
Avoid twisting and bending the blade.
Use the kitchen knife only for its intended purpose - the knife is not a suitable tool for turning screws, opening bottle caps, etc. for household work.
Always use a wooden or plastic cutting board when cutting. Avoid working on hard surfaces (eg glass, marble, stone, etc.).

After use:

Wash the knife immediately under the tap with warm water after use
Use a soft cloth to clean the knife
Do not under any circumstances wash the knife in the dishwasher
Avoid using sponges with a rough surface as they can damage the outer surface of the blade
Dry the knife thoroughly immediately after washing
Store knives so that their blades do not touch each other
Transport knives only with a blade guard

Article author: Margus, Tallinn Cutlery