Kitchen knife maintenance
1. How to care after using
The most important thing to do when maintaining a kitchen knife is to avoid rust.
Carbon steel knives are easy to rust, and stainless steel knives also rust (although they are difficult to rust). Especially when you start using a new knife and when cutting acidic or salty foods, they rust easily.
To prevent rusting of the knife, wash it with detergent and sponge after use, wipe off the water with a towel and store in a place where there is not much humidity.
2. Knife sharpening
The knife edge will be rounded and will be dull after using for some period.
It is recommended to sharpen knife constantly to maintain enough function.
2-1 What is the difference between sharpener and whetstone?
The knife sharpener is a tool that improves sharpness by adding small scratches on the edge. The sharpness can be easily restored, but the blade cannot be completely repaired.
(Photo below) After sharpening with sharpener, the sharpness has been slightly resoluted but the chip has not disappeared.
(Photo below) Sharpened with the whetstone. The chip have completely disappeared and the sharpness has also fully recovered..
When there is no time you can use a knife sharpener. But to fully recover its function, it is recommended to sharpen with a stone.
2-2 Types of whetstone
There are three types of whetstones. rough, medium, and finer grit . It has a difference in the roughness of the particles, and is used appropriately depending on the application.
Rough Sharpening Stone #100 - 600
It is used only to fix a broken blade. Normally it is not needed.
Medium Sharpening Stone #700-1500
Use this stone for daily maintenance.
Finer grit Sharpening Stone #3000-6000
Use this stone after sharpening with medium stone, if you want a sharper and better edge.
2-3 How to sharpen with a stone
There are various information on youtube or google, so please refer to it.
Also you can see on our web-page - how to sharpen a knife.
3. Rust and stain can be removed with a cleaner
Before the rust becomes big and deep, remove it with a cleaner.
You can use metal cleaner, metal polishing liquid or cream...etc.
It is recommended choosing a cleaner that is harmless to the human body.
Polish the kitchen knife with a small amount of cleaner on the sponge.
Place the knife edge on a cutting board or newspaper, and be careful not to cut your fingers. If it's less effective, try with wine cork instead of sponge.
Not recommended to polish too much. The letters on the knife may fade.
4. Notes - Things not to do
- Do not warm with the fire. Fire changes the characteristic of steel and lose edge function.
- To not make the chips on the blade, do not cut hard foods such as frozen foods, bones... etc. (In the case of frozen products, it is also broken by the difference in temperature.)
- Do not use dishwasher. It can cause rust and deterioration of the handle.
- Please do not use the kitchen knife for anything other than cooking.