Japanese Kitchen Knife Store - NOKAZE

Kitchen Knives Maintenance


Wash knife after using.

  1. You need only sponge and cooking detergent or soap, you do not need special detergent.


  2. Also important to dry after cleaning.
    Remove moisture with dry cloth.(But if you have stainless steel knife, it is not very necessary. Does not rust easily.)


  3. Do not warm with the fire to dry quickly.
    Because the fire changes the characteristic of steel and lose edge function.

    (Hot water, no problem.)


Sharpening

To maintain the edge quality , it is important to sharpen constantly.

  1. You can use easy knife sharpener, but to regain the edge it is recommended sharpening with a stone.
    See how to sharpen with a stone.

  2. To fix broken blade : If you find some chipping , use rough sharpening stone.

    rough stone # 120.


To use knives at home, it is recommended to sharpen every 1 or 2 months.
If you are professional chef, should sharpen more.


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