Knife Care and Maintenance
Japanese knives have thinner blades than German knives. The blades are razor sharp but in return are more fragile. Improper care will result in rusting (For High Carbon Steel Knives) and chipping. When cared for properly, these knives will last you many, many years.
General Knife Care
- Never put your Yoshihiro knife in the dishwasher
- Do not use sharpening machines use whetstones/sharpening stones)
- Apply few drops of Tsubaki oil/knife oil to prevent rusting after use (must for high carbon steel knives)
- Stain Resistant knives still has the potential to rust under rare conditions. Do not leave the blade wet for extreme periods of time. Ex. Do not leave the knife wet overnight
- Wipe knives dry after use to prevent rusting. ipe immediately after cutting acidic foods, such as tomatoes, lemons or limes. Avoiding this will result in discoloration.(For High Carbon Steel Knives)
- Use the right type of knife for each task
- Avoid side-to-side movements with knife
- Avoid cutting on hard surfaces
- Do not cut frozen foods or hard bones
- Store your knife in a cool/dry place
- Use a mild soap to clean your knives; harsh cleaning chemicals can damage the blade
Sharpening
Japanese knives have thinner blades than German knives. We recommend that your knife be sharpened with a whetstone when its edge becomes dull. Whetstones can be largely divided into three categories.
- Rough stone #400-#1000 grit (Arato): Best for repairing damaged and very dull knives. These stones are very abrasive and takes off a lot of material.
- Medium stone #1000- #3000 grit (Nakato): The most frequently used stones. These stones are necessary to maintain the blade's edge. They are not as abrasive as Arato grit stones and are recommended for routine sharpening (From #3000 includes Nagura Conditioning Stone)
- Finishing stone #3000- #10000 grit (Shiage): Creates a sharp polished edge. Essential for creating a refined edge, but may be more prone to dulling. (Included Nagura Conditioning Stone)
