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Causes Of Chips In Japanese Knives And How To Fix Them

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The best Japanese cooking knives will give you the best experience in the kitchen. The knives are made of hard carbon steel and the main benefits of such knives are thinner blade profile, longer edge retention and lower weight. Japanese knives are easier to sharpen compared to knives made of stainless steel. These benefits make Japanese kitchen knives super sharp and very precise tools that a lot of people enjoy using.

Just like most things in life, Japanese knives have their downsides. The thin edge of the knives is sensitive and can easily chip if you do not use it properly. The knives are also designed to withhold vertical forces but they are too sensitive to lateral forces.

There is a difference between the toughness and hardness of steel. The steel used to make your Japanese knife is hard but it is not tough. This means that the knife can chip and even get a small nick in the blade when used improperly.

A comparison of cars and knives

When you get yourself a high-quality knife is similar to purchasing a sports car. If you buy an expensive sports car, you will maintain and clean your car more often and you will only drive it on the road. On the other hand, if you have a tough 4×4, you will have no problems driving it off-road. While both cars are fun to drive, they serve an entirely different purpose.

This applies to Japanese cooking knives and German knives. The knives have both advantages and disadvantages. For the normal chopping and cutting, high-quality Japanese knives can only be used by someone who is skilled in using them and cannot be used anyhow. Even if you are extra careful, your Japanese knife can get some nicks. But no worries, you can easily fix smaller chips with a few sharpening sessions.

Chipping occurrences with Japanese knives

A knife chip is due to improper use. When you cut frozen foods, cheese, bones, crusty bread, and other hard ingredients, your blade is likely to chip. It is therefore recommended to avoid cutting such ingredients.

Hard cutting surfaces such as stone, ceramic plates, or cutting boards made of hardwood such as bamboo will dull your knife very fast and can result in a chip. If a kitchen knife was sharpened at an angle that is too small, such an edge will be too thin and won’t withhold the pressure when your knife hits the cutting board and this will result in chips.

Knives can also sustain chips when they are dropped on the floor. Chips can also happen due to manufacturing issues. In rare cases, chips can happen as a result of a poor heat-treatment process. if this happens then chips may occur on the blade and the edge will start crumbling during the sharpening process.

Fixing chops

Smaller chips on the best Japanese cooking knives can be repaired by users if they have some knowledge of sharpening knives. If not, it is important to take your knife to a professional knife sharpener.

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