If you own Japanese chef knives in Sydney, it is important to properly care for them to keep them in good condition. Without proper care, your knives could break, rust or even hurt you. Here are some useful tips for caring for your knives to enhance their efficiency and prolong their life.
Carbon steel knives
You should never put your carbon steel knives in the dishwasher. The hot temperature and harsh chemicals will ruin the quality of your knives and deteriorate the handle. Your knife is clad in stainless steel to protect against rust. However, it is important to understand that the exposed cutting edge is susceptible to rust. You should not leave your knife wet on the bench. Dry it thoroughly after washing and don’t store it unless it is fully dry. You will need a paper towel to dry the blade of your knife instead of using a tea towel since your kitchen clothes will leave the blade damp. A black or grey patina will start forming on the edge. This is normal for carbon steel and helps in protecting against rust. Don’t cut through frozen foods, bones or dense items. You should always cut items with a smooth action. Avoid twisting the blade or applying sideways pressure to your knife since this will damage the blade.
Maintenance and sharpening
You should use a water stone to sharpen your Japanese knife. Do not use a belt sander or a hot grinder. If you don’t know how to sharpen your Japanese chef knives; you should find a reputable sharpener who has experience in sharpening Japanese knives. A honing steel is great if it can be used between sharpening on the stones. Avoid using rough steel or diamond to sharpen your knife. Don’t use a pull-through knife sharpener. A protective layer of camellia oil is highly recommended. Apply it on the carbon steel edge after using your knife. Make sure you apply it after washing your knife and drying it. Remove any rust immediately so it does not spread throughout the knife. Make sure you use a rust eraser or cleaner or fine grid sandpaper if the rust is heavy.
Extra tips
It is important to understand that Japanese knives are much easier to chip compared to thicker European-style knives so you need to think before chopping. Do not cut on hard surfaces such as a stainless-steel sink, a benchtop, chopping boards that are made from ceramic, glass, Corian, Bamboo and other types of hard substances. A soft plastic chopping board is the best.
It is important to remember that your Japanese chef knives Sydney have limitations and they can get damaged. Don’t use your Japanese knife as a can opener, a screwdriver, hammer, jimmy, chisel or oyster opener. The tools meant for these tasks are cheaper than your Japanese knife so it is better to buy them than damage your knife. You need to store your knives in a wooden sheath, original box or a knife block or magnet. Do not put a leather or plastic sheath on the blade since this will make the knife rust if moisture is left on the knife.
