A Nakiri knife in Australia can be very expensive and you don’t want to damage it. If you have a high-quality knife then you must ensure you are using it in the recommended way. You should avoid the following mistakes to avoid damaging your knife.
Cutting on the wrong surface
It is important to choose a knife for chopping, dicing, and slicing. It is also very important to choose the right cutting board for your knife. Using your knife on a hard surface such as ceramic or glass cutting board may damage your knife and make the blade dull over time. Working with a chopping board that is not nicely secured can also cause more damage to the knife as the knife may slide or slip. This can also hurt you. It is therefore important to work on a plastic or wooden cutting board which will absorb some of the knife’s impact with every cut. It will also ensure long-life performance for your kitchen knives.
Failing to hold the knife properly
When it comes to using your knife correctly, it is important to know how to hold it correctly. Otherwise, you will experience uncontrolled and unstable movements. This can make it hard to prepare your food. It can also increase the chances of injury. For delicate and finer cuts, you should use a Nakiri knife. while German kitchen knives are known to have more power, they are suitable for cutting thicker and tougher foods.
Using the wrong part of the knife’s blade to cut food
It is important to know that a knife is not limited to the handle and blade only. There are more important parts and each of these parts plays a very important role in cutting and chopping. By failing to use the right part of the blade when cutting, you can end up ruining the blade of your knife over time.
When using a knife, it is important to know that a professional chef’s knife has four main parts. These parts are the tip, edge, heel and point. The tip of your Japanese kitchen knife is used for delicate tasks such as scoring food and piercing the food. On the other hand, the heel of the knife is useful for cutting hard food items such as winter squash, raw sweet potatoes and carrots. The spine or edge of the knife is designed for scrapping chilli, tomato and vanilla beans.
Using a knife with a dull blade
Some people think that it is safer to use a dull knife. However, the opposite is the truth. A dull knife is very dangerous. You will exert a lot of pressure for the knife to cut. The blade of the knife may slip when chopping or cutting food. Both of which can cause serious accidents. It is, therefore, crucial to sharpen your kitchen knife and keep the blade in its best condition.
Using the wrong storage
You don’t have to throw your Nakiri knife Australia into a drawer with other cutlery as this will make the knife dull whenever it hits other items.
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/