Japanese cooking knives cheap can come in handy when preparing food. However, if you are not skilled to use these extremely sharp knives like a pro, you will likely make a few mistakes that could damage your knives or even cause injuries. Even a few small mistakes when using Japanese kitchen knives can reduce the lifespan of your knives. You should therefore be aware of the types of mistakes you need to avoid. If you make the mistakes illustrated in this article, you should avoid them to increase the longevity of your knives.
Using the wrong chopping board
You should always choose the right knife for slicing, chopping, and dicing. It is also very important to choose the right surface for cutting. When you use hard surfaces to cut your food, you could easily damage your knife. Some of the most common hard things you should avoid include ceramic, glass and more.Working with an unsecured cutting board can cause additional damage to your knife as the knife may slide or slip. This can easily harm you. You should therefore choose softer cutting boards such as plastic or wooden chopping boards which absorb some of the impacts of the extremely sharp Japanese kitchen knife. Softer cutting boards will absorb some of the impact of the Japanese kitchen knife with every cut and ensure the long-life performance of your knife.
Not holding your kitchen knife properly
When using Japanese knives, you should know how to hold your knife. A knife is not limited to the handle and blade only. There are important parts of the knife and each part plays an important role in cutting and chopping. By failing to use the right part of the blade when chopping or cutting, you can end up cutting yourself or damaging the blade overtime.
There are four main parts of a professional knife – the tip, edge, heel and the point. The tip of the knife is used for delicate jobs such as piercing the food. The heel is essential for cutting hard stuff such as winter squash and carrots. The spine and edge of the knife are designed for scraping chilly, tomato, and vanilla beans.
Using a knife that has a dull blade
Some people think that a dull kitchen knife is safe but the opposite is the truth. You don’t want to use a dull knife because it is very dangerous. With a dull knife, you should expect a lot of pressure to achieve the same cut as a sharp kitchen knife. The blade of the knife may slip during the cutting or chopping of food. Both of which will cause an accident. You should therefore sharpen your kitchen knife and keep the blade of your knife in its optimal state.
Using the wrong storage
Throwing your Japanese cooking knives cheap into a drawer with other utensils will cause the knife to dull whenever it hits against other things. You should therefore have a magnet strip or safe drawer to store your Japanese kitchen knives.
