TAKING CARE OF YOUR KNIVES
A good knife, once you've found one, is like a life partner: it will be your best asset in all cooking endeavors. Professional chefs take their own knives to work and spend good time taking care of them after hours. Though a sharp blade can induce some apprehension, a dull knife is effectively more dangerous than a sharp one. Most people will cut themselves when a knife slides off something rather than when they're making a clean cut, so keeping your knives well-sharpened not only extends their lifespan, but also makes for easier prep time (and less stress on your part).
The easiest way to tell if it's time to sharpen your knife is if you can see a white line on the blade edge.
TYPES OF KNIVES
In Japanese, santoku means “three virtues,” representing the essential skills of slicing, dicing, and mincing that every chef must master. This multipurpose knife was crafted to solve those same challenges, and its _______ long, blade easily cuts through meat or vegetable.
USING A WHETSTONE
In order to maintain your knife at its best and sharpest condition, we recommend sharpening sporadically with a whetstone. Generally, whetstones are classed into 3 categories: Rough, Medium, and Fine stone.
- A Rough-grade whetstone is recommended at the initial stage to remove the chipped edges of the knife.
- Then a Medium-grade whetstone is used to bring back the edge on the blade.
- Finally, use a Fine Whetstone to bring back sharpness to the edge and restore the smooth edge of your blade.
- Whetstone has to be set on a stable platform.
- When you use it, you must also pour a little water onto the surface of the stone.
- Grip the handle tightly with thumb and first finger on one side and others three fingers on the other side.
- The most important point is to get the angle correct between the blade and stone.
One of the main reasons for sharpness in a knife, is the correct angle of the blade edge.
- A wide edge improves sharpness space, but also decreases durability.
- The sharpening angle may be spread when you push and pull, so please keep it in mind and try to hold the knife with the same strength and angle throughout the sharpening process.
- Please use the entire width of the stone, also move the entire edge of the blade over the stone repeatedly.
- Then check whether there are any burrs by running your finger along the blade and away from the cutting edge, taking care not to run your finger over the edge and risk cutting yourself. If you can feel any burrs it is time to turn the blade over and repeat the process.
- Remember to finish off using a Fine Whetstone.
- While checking the blade, run the knife over the fine whetstone 5-10 times, but depends on blade condition.
- Carry out the final polish on hard fabric.
Maintenance for Whetstone
Please keep the surface of your stone flat by rubbing with leveling stone, or something hard, e.g. wall or pavement.
Please remember any product warranty will no longer be valid if the angle of your blade edge becomes excessive, damage caused by misuse or warranty period has expired.
If you have any questions, please contact your store of purchase or contact us directly.