Daily Care Tips For Your Japanese Kitchen Knives

Japanese knives in New South Wales are extremely sharp and that is why they are valued by professional chefs. They come in a wide range of sizes, types and shapes to suit your needs. Whilst there are a lot of Japanese knives you can choose from, it is recommended to buy a kitchen knife based on its use. No matter the type of Japanese knife you have, it is important to take good care of your knife.

Before first use

Before using your knife for the first time, you should ensure you lightly sharpen the blade of your knife using a finishing stone. The blade honing process is known as honbazuke. However, it is recommended to check whether the knife needs sharpening before buying.

Daily care

A high-quality Japanese kitchen knife needs daily attention and care. Japanese chef knives develop a character that is unique to the touch and use of the owner. With the right care, they can become sharper and better over time. To maintain the sharpness and quality of the blade, you should avoid pressing your knife against a hard surface.

Use a wooden end grain board to preserve the sharpness of your blade. Avoid using glass, marble, steel and bamboo boards as they are hard and may chip and damage the blade of your knife over time.

You should hand wash your knife immediately after use. Use a mild detergent and a soft sponge when washing your knife. Dry your knife thoroughly with a clean cloth. Always store your knife in a cool dry place. Grey patina or black spots will develop over time through use. This organic residue serves as a protective layer for rust prevention. However, if you notice rust on your Japanese knives New South Wales, remove it accordingly. Make sure you sharpen your knife as soon as your blade shows signs of brittleness.