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Honbazuke1. Can I Start Cutting Right Away?
We understand that you're eager to use your new knife immediately, but is it properly sharpened? Although some knives are sold ready to use, many Japanese knives are sold with the expectation that the customer will sharpen and shape them before us
Therefore, before you start using your knife, you should check with the store where you purchased it to confirm if it is ready for immediate use or if it needs to be resharpened. -
2. What if I am Left-Handed?
While most people are right-handed, there are also left-handed cooks. Using a single-edged knife designed for a right-handed person can be very challenging for someone who is left-handed. For this reason, single-edged kitchen knives are available for both right- and left-handed users. Make sure to choose the one that fits your dominant hand.
Some Western double-edged kitchen knives are also designed to be used by both right- and left-handed users, so it is important to check the specifications carefully before making your choice. -
3. Cutting Board Stress on Knives
When you cut a radish on a cutting board, most of your energy is spent hitting the board rather than cutting the radish. According to one study, the wear and tear on a knife from cutting a radish 10,000 times in the air is comparable to the wear and tear from hitting the cutting board just 400 times.
In other words, the more often the knife hits the cutting board, the more the blade wears and gets damaged, and the less often it hits, the longer it stays sharp and the less likely it is to dull. With this in mind, actions like scraping the cutting board or using the knife to pick up food should be avoided. -
4. What to Do with Knives not in Use during Cooking?
The most important thing to keep in mind when knives are not in use during cooking is where they are stored and the direction they are facing. It is very dangerous to store knives with the cutting edge out of the way, but it is also very dangerous to store knives with the handle protruding from the counter or cutting board
In particular, the structure of Western kitchen knives allows them to be easily turned by a light touch of the fingers on the handle. This can result in unintentional injury or even a broken blade if it falls to the floor. Remember that when knives are not in use, they should be placed at the back of the cutting board and aligned parallel to the cutting board. -
5. What not to Cut
Certain foods should be avoided as they are likely to damage the blade. These include "hard" foods, which can cause the blade to chip or break. Typical examples are frozen foods and bones in meat and fish.
While some knives can cut through fish bones to a certain extent, it is best to avoid striking them with force. Not only can the bones cause the knife to break, but they can also chip or deform the blade when it hits the cutting board. Additionally, avoid scratching or scraping materials with the blade, as this can also lead to chipping and distortion. -
Keep knife handles clean6. Handle Hygiene Issues
Many people diligently maintain the hygiene of their knife blades to prevent rust and bacterial growth, but often neglect the handle. The handle may be difficult to clean due to its shape, or because many knives have dark colors like black or dark brown, which can hide stains and scratches.
If proper cleaning is consistently neglected, there is a risk of bacteria accumulating around the handle or the handle itself deteriorating and becoming loose. Do not be complacent, thinking it’s okay just because dirt or scratches aren’t visible. Make an effort to keep the handle as clean as the blade. -
Is it okay to wash knives in the dishwasher?7. Why Dishwashers Aren't Ideal for Kitchen Knives
Generally, neither Japanese nor Western kitchen knives are suitable for dishwashers and dryers. Steel knives, which are prone to rust, and even stainless steel knives, which are more resistant to rust, can still deteriorate if regularly exposed to the dishwasher environment. Furthermore, when knives are placed in a dishwasher with other dishes, their cutting edges may chip due to contact with other items.
Additionally, if the handle is made of wood, it may deteriorate due to the harsh conditions within the dishwasher, such as temperature fluctuations and exposure to hot water. For these reasons, it is best to wash knives using detergent and a sponge or simply by hand. -
8. Sharp Yet Prone to Chipping
Every chef desires a knife renowned for its sharpness. However, a "perfect" knife does not exist. The quality of sharpness is intrinsically linked to the propensity to chip. A sharp knife has a fine edge (though it's not the only factor). This fine edge can also be described as delicate, so it's important to handle it gently. In other words, avoid actions like striking or cutting hard materials. Conversely, a dull knife means the edge is already blunted and less likely to chip. When you need to chop something with force, it's a good idea to use a knife that has already lost its sharpness.
The Cause of a Kitchen Knife Becoming Dull
A kitchen knife can become dull due to exposure to salt and acid, even in rust-resistant stainless steel knives. Bleach is particularly harmful as it can corrode the blade. Additionally, dishwashers can damage knives, affecting the handle and possibly leading to cracks. It is important to wash knives promptly after use, especially when cutting acidic or salty foods, and to dry them thoroughly to prevent rust and maintain their sharpness.
Things to Know to Become a Pro Knife User
To become proficient with knives, it's crucial to understand that knives are meant for slicing, not hitting. Professional chefs minimize noise by slicing cleanly, avoiding forceful contact with the cutting board. A well-maintained sharp knife doesn't require force, extending its lifespan and preserving its edge. Proper technique, such as slicing onions and scallions without crushing them, can prevent tears. Mastering these skills contributes to culinary precision and efficiency.
Free Special Services with Your Japanese Knife Purchase
AtKIREAJI, we are committed to providing you with anauthentic cutting experienceand helping you enjoy theexcellence of Japanese knives for a lifetime. Through our professionalHonbazuke serviceand complimentarySaya, we are dedicated to supporting your journey with Japanese knives with theutmost care and attention.
KIREAJI's Three Promises to You
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1. High-quality Japanese Knive
We offer knives crafted by craftsmen from Sakai City.
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2. Genuine Sharpness
To ensure you experience sharpness, we provide a free Honbazuke by our skilled craftsmen.
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3. Lifetime Knife Use
Every knife comes with a free Saya(Sheath) for durability. We also provide paid after-sales services with Sakai City Japanese knife workshop.
