![]() ![]() Display that beauty on a magnet for all your friends to drool over, or in a knife block. Your knife will get damaged if it’s banging around in there with the other tools, so make sure to store it safely. You’ve likely got a drawer full of random kitchen utensils. Stay away from bamboo, marble, glass, slate and basically anything that’s harder than the steel in your knife. We also love the super-soft rubber boards from Hasegawa. In our shops we use sustainably-made Larchwood boards, which we find are made with the best materials for your knife. We recommend wood or plastic cutting boards. If the material is too hard and the knife is bouncing off of the surface, it will dull very quickly. You want to feel as if your knife is slightly biting into the board. The surface your cut on is the biggest culprit of dulling your knives. The Best Cutting Boards for Japanese Knives You can learn more about good knife skills here, or book a knife skills class in one of our stores. Straight, even strokes will keep your knife in good shape, while also getting you those perfect cuts you so desire. Try and avoid twisting, cleaving, or prising with the blade. The folks that made your knife worked very hard to get a perfect edge, and the easiest way to avoid chipping or dulling that blade is to cut straight. You’d think all this goes without saying, but we’ve seen some crazy things at the shops! How to Cut with a Japanese Knife Use a can opener, or pull those burgs out of the freezer the night before. Opening cans or prying apart frozen burgers are also no-nos. Should you navigate around the bone and make sure you extract every juicy morsel of meat? Of course! Just don’t try and cleave through it. It also means the knife will chip if you try to whack through bones or frozen food. Japanese steel is much harder than conventional knife steel, which is why it takes and holds an edge so well. You’ve heard us say it before, and we’re gonna say it again: Never cut anything you wouldn’t bite with your own teeth. It can even cause stainless steel to rust, so always hand wash. ![]() Keep those babies out of the dishwasher! The extreme heat & moisture for an extended period is terrible for the knife and will cause major damage to both the handle and the edge. The plastic green scrubby is just fine on most knives, but it can scratch a shiny mirror polish. Even stainless steel can rust if left wet for too long! Avoid using abrasive materials like steel scrubbies as they can scratch up your knife something fierce. Don’t let your new knife air dry especially if it’s made of high-carbon steel, as it can rust. Whether you have a high-carbon steel or stainless steel knife, you should get into the habit of washing off your knife with a damp soapy cloth or sponge, and drying it thoroughly after each use. Don’t worry, maintaining a Japanese knife is easy, and kind of fun! So, you’ve brought home your new knife and you’ve been slicing through all the veggies and meat like a master chef! As with any high-performance tool, your new kitchen baby requires some simple maintenance to keep it in prime condition. ![]()
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