Good maintenance of your knife means that you will have it for the rest of your life. When you have chosen to invest in a good knife, it is important to take good care of it so that it maintains its strength.
Due to the hardness of the VG10 steel and the stainless capabilities of the damascened layers, you can easily keep your knife sharp for a long time if you follow some simple advice:
- Always wash the knife by hand with a soft brush/sponge and dry it immediately afterwards. Never throw the knife in the dishwasher.
- Store the knife in a knife block or wooden magnetic hanger . Never store the knife in a kitchen drawer with other utensils. For example, use our oak knife holder for the purpose.
- Do not use the knives for frozen produce or bones. Instead, use a knife intended for that purpose - for example a boner.
- Avoid scraping food off the cutting board with the blade side. Make it a habit to turn the knife over so that you scrape with the upper part rather than the blade.
- Use our ceramic iron regularly. It straightens the egg and gives the knives a light sharpening. Always use a ceramic iron for Japanese hard steel knives, as it is harder than ordinary irons. If you use ordinary ironing steel made of iron, you run the risk of "chipping" the knives.
- If necessary, our whetstone can be used for grinding and subsequent polishing, respectively. Read how to use the grinding stone here .
- One of the advantages of Japanese hard steel knives (VG10) is that they rarely need to be sharpened. When sharpening is necessary, we recommend sending them to a professional knife sharpener.