Before showing you how to take knife care we will show you the correct way of using these knives. Moreover, using Japanese kitchen knives necessitates some thought. When not used appropriately, the knife’s extreme hardness and thinned-out blade enhance the risk of harm.
How to care Japanese knives – Carbon Steel Knife Care
This is why it is believed that prevention is better than cure, thus we have provided you with instructions on how to use these knives properly, with special emphasis on the following points:
- Always use a cutting board made of plastic or wood: Although marble and glass are easy to clean, they can dull the knife’s edge. Moreover, if your knife doesn’t scratch the cutting board, it’s a safe bet that the board is too tough for the knife. As a result, avoid utilizing marble or glass cutting boards.
- Should use an adequate knife for the purpose: Using the wrong knife will ruin the blade of your beautiful knife, so it’s best to figure out first which knife is best for what. Further, a chopping knife is used to chop, a boning knife is used to bone, and a carving knife is used to cut meat.
- When using the knife, avoid lateral movement: With a Japanese kitchen knife, prying, wedging, and cutting are also out of the question. The blade’s edge will undoubtedly be damaged as a result of this. Moreover, the knife was not designed for this. It’s recommended to simply use the knife in an up-and-down motion.
- Grates, frozen food, bones, and seeds that are difficult to cut should be avoided: A chopping knife or a boning knife would be ideal for this task. If you don’t, your blade will become very dull very quickly, and little pieces of the edge may even break off and it’s also known as a terrible waste of such a lovely knife.
- Know that something is incorrect when you need a lot of force when cutting: The blade of a Japanese kitchen knife should glide effortlessly through anything you’re attempting to cut. Further, choose a different knife or double-check the product if you need to apply a lot of pressure. This is better for both your safety and the safety of the knife.
Now comes to the washing part:
Washing Japanese Knives the Right Way
The term “stainless steel” simply refers to a material’s resistance to rust. While all of the Japanese knives are constructed of stainless steel, they are not stain proof (except for a few of them) and will rust if not properly cared for.
Moreover, the first and most important thing to remember when washing a Japanese knife is to never put it in the dishwasher. After each usage, Hand-washing with a mild soapy detergent and drying with a towel is recommended for all blades.
Further, the combination of corrosive salts, severe temperatures, and movement of things in the dishwasher is extremely damaging to high-end blades. Dishwashing knives destroy the edge of the blades, alter the chemistry of the material, and cause Japanese knives to rust or otherwise deteriorate. As a result, putting blades in the dishwasher eliminates all warranties.
Lastly, Knives having a carbon steel core, such as Blue Paper Aogami-steel, corrode quickly. Wash the knife right after using it, not after the meal. Remember to dry it off as well. Furthermore, while the knife is water-resistant, dishwasher detergent might do major damage to it.
Now comes the storage of Japanese Knives:
Storage of Japanese Knives
Japanese knives can be displayed on a magnet for all your friends to swoon over, or in a knife block that keeps your knives’ edges away from the slots’ edges. Moreover, it will be wrecked if your knife is banging about in there with the other tools, so make sure you store it safely.
Further, if you have to keep it in a drawer, get some affordable hard plastic blade guards with a soft felt interior that hug your knives’ blades wonderfully. Also, if you keep them in a knife bag, they aren’t necessary. Your blades will not slash the canvas or leather if you use the covers.
Moreover, this is an excellent storage suggestion as well. Wipe the blade with Tsubaki abura camellia oil or olive oil for long-term storage, wrap the knife in the newspaper, and keep it cool and dry.
1.How do you stop Japanese knives from chipping?
Steel becomes increasingly flimsy and brittle when exposed to cold temperatures. Furthermore, frozen foods are quite difficult to work with. Japanese knives should never be used on frozen or half-frozen food. It’s always better to keep food in the fridge or at room temperature.
2.How often should you sharpen Japanese knives?
We recommend choosing a knife that is easy to sharpen if you are new to Japanese knives and water stones. For everyday professional use, you should expect to sharpen Western-style knives every two to three days.
3.Do knife sharpeners ruin knives?
Even if you are extremely strong, honing the blade regularly will not make the metal more brittle, nor will it wear the blade down to a sad, unusable stub.
4.Do Japanese knives need sharpening?
Sharpening your knife when it is still pretty sharp is ideal. If you do this, sharpening the knife against the stone will take only five or ten minutes.
We’ve concluded this article, and we now know that there are safe techniques for kitchen knife care of Japanese knives, which you must follow daily if you want your knife to last a long time. And this will help you in carbon steel knife care.
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