Japanese Knives Useful Information
MAINTENANCE
Proper maintenance of Japanese knives involves hand washing, immediate drying, and proper storage to prevent rust and damage. It's crucial to avoid dishwashers, abrasive cleaners, and cutting hard items. Regular honing and occasional sharpening are also recommended to maintain sharpness. Never leave your Japanese knife soaking in water.
Please do not hesitate to contact us directly for more specific questions on a particular knife. Depending of the blade and handle material, as well as the blade finish, the required action might be totally different.
Detailed Maintenance Steps:
🔸 Hand Wash and Dry Immediately:
Always hand wash Japanese knives with mild soap and warm water after each use.
🔸 Avoid Dishwashers:
Dishwashers can damage the blade, handle, and overall integrity of the knife due to harsh detergents and heat. It really has to be avoided!
🔸 Dry Thoroughly:
Dry the knife immediately and thoroughly with a soft cloth to prevent rust and corrosion, especially for carbon steel knives.
🔸 Store Properly:
Store knives in a knife block, magnetic strip, or on a magnetic rack to allow air circulation and prevent moisture buildup.
🔸 Avoid Abrasives:
Use a soft sponge and avoid abrasive tools like steel wool or harsh detergents that can scratch the blade.
🔸 Cutting Surfaces:
Ideally, use a relatively soft wooden board. Plastic board will not damage the knife…but you are going to eat plastic particles.
🔸 Avoid Cutting Hard Items:
Avoid cutting bones, frozen foods, or other very hard items that can chip or damage the blade.
🔸 Honing:
This operation can be an easy alternative to frequent sharpening, while occasional sharpening remains recommended (honing is not replacing sharpening). Honing can be performed with a honing rod (steel or ceramic) to maintain sharpness. Note: it is not necessary to sharpen your knife after every use.
🔸 Sharpening:
Sharpen your knife when it becomes dull, using a dedicated whetstone or a professional sharpening service. We will suggest some options on this website or cheaper alternatives in order not to ''kill'' the knife.
🔸 Rust Prevention:
Apply a thin layer of knife oil (like camellia oil or olive oil) after cleaning and drying to protect the blade from rust.
🔸 Rust Removal:
If rust appears, remove it gently with a kitchen sponge, Barkeeper's Friend, or baking soda.
🔸 Wooden Handle:
In order to preserve the life and beauty or your wooden handle, you can occasionally treat this part (only) with wooden wax/oil, in a thin layer. Polishing after a few hours using an old cotton cloth will give the best result.