The popularity of Japanese knives in Australia is progressively rising. For this reason, lots of individuals – both professional caterers, chefs and ordinary users – are now opting to go for them. The issue is that lots of such people know little to nothing about their maintenance. This article offers the foremost steps for maintaining the amazing kitchen knives perfectly.
1. Sharpen when necessary, hone regularly
Give your knife a fast hone using honing steel before every use to get the steel smoothed. Have your knife expertly sharpened once annually at least to fix all tiny nicks as well as any other imperfections. Get the knife sharpened whenever it can’t cut through a piece of paper any longer.
2. Properly clean and dry knife
Hand-wash your knife very carefully using hot water and soap and then dry it immediately after washing using a clean piece of cloth. Air-drying leaves your knife prone to blotching and rusting. Never wash the knife inside a dishwasher.
3. Utilise a plastic or wooden cutting board
Wooden as well as plastic cutting boards, particularly end boards, give a little bit as your knife hits, thus offering a truly gentle cutting surface that won’t get the steel damaged. It’s a fact that your knife could come to the end of its lifespan should anything happen to the steel. The handle functions to enable you to hold the knife most appropriately thus it’s the steel that performs all of the action. This is among the foremost steps for effectively caring for Japanese knivesto make them last longer.
4. Store our knife most appropriately
Your knife needs to be stored separately from other kitchen utensils. This is so you can prevent the potential of any damage occurring to the knife. A magnetic strip or knife block is ideal for such storage, or else you could use a sheath to store your knife inside a drawer together with your other cutleries. It’s quite crucial to watch out and ensure that no metal objects are allowed to come in direct contact with the steel blade of your knife when storing it. This is the key reason for having it stored separately or in a sheath if it must be stored together with other cutlery items.
5. Cutting technique
Cutting technique is quite crucial in most appropriately maintaining a knife. A fewthings you must bear in mind are;
- First, cut with the knife’s point before rocking down to the handle to keep its blade sharp.
- Steer clear of sideways movements with your knife. You can, after all, damage its edge if you do. Your knife just isn’t made for sideways movements. Thus be sure to pay attention to moving only up and down.
- Watch out for frozen food, bones, and hard seeds. For such items, you should use a boning knife or cleaver. Not just do such hard items blunt your knife, they can even get the blade chipped.
In conclusion, these are the five foremost steps you can use to perfectly maintain your Japanese knives Australia or elsewhere. There are lots of varying resources you can turn to online if you want to know more about these truly valuable knives.
All excellent professional chefs have a couple of Japanese knives in their collection, and they utilize them in preference to other kinds of knives for a couple of viable reasons. Read more: https://www.koiknives.com/