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Your one-stop shop of Japanese and Korean cookware and tableware
Your one-stop shop of Japanese and Korean cookware and tableware

Japanese Knives & Whetstones User Guide

Japanese Knives User Guide

Section 1: Japanese Knives User Guide

Japanese knives are known for their durability and sharpness, but every tool must be maintained properly to last a lifetime.

  • It is a misconception that Japanese knives do not rust. Cleaning and storing Japanese knives in a dry place are essential for proper maintenance.
  • People also mistakenly think that Japanese knives cannot be damaged or become blunt. The high carbon content of Japanese knives makes them sharp. The edge and the tip of the knife, however, can be damaged. 
  • Knife guards are often used by chefs to protect expensive knives.
  • To maintain the sharpness of your knives, use the proper tools: a sharpener and a whetstone. A good cutting board is also essential to protect a sharp blade.

Observe these dos and don'ts:

  • Do not use your knife for non-cooking purposes.
  • Do not forcefully pry bones or other hard objects (including spices and seeds) with the tip or the edge of the blade.
  • Do not hit objects with the blade of your knife.
  • Do not use strong cleaning chemicals on your knife. They will cause the metal to rust, and a gap will appear between the handle and the blade, which in turn causes the blade to become loose.
  • Immediately after use, wash and dry your knife with a towel to prevent rust.
  • Defrost frozen foods before cutting.
  • Keep all sharp utensils out of the reach of children.

Section 2: The General Use of Japanese Whetstones

How to maintain your Japanese knivesJapanese WhestoneMy Cookware Australia

 

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