Avoid Cutting Frozen Foods

While this is general advice for all knives, it’s essential to refrain from cutting frozen items. Many are unaware of this, and despite warnings, they might inadvertently make this mistake.

The steel in knives becomes brittle and susceptible to chipping under extremely cold temperatures, a phenomenon known as low-temperature brittleness. When a knife interacts with frozen foods, it cools and becomes brittle. Applying force against frozen items puts undue stress on the blade, increasing the risk of damage. In extreme cases, the blade might chip, sometimes as large as a fingernail. While minor chips can be repaired at home, substantial chips are challenging to fix. However, before disposing of a severely chipped knife, consult the store of purchase. With proper sharpening, many knives can be restored and used again.

Avoid Chopping Bones

Recently, there’s a trend of customers using Gyuto or Sujihiki knives to fillet fish, likely influenced by specific brands’ promotions. While professionals in the seafood industry use these knives, Gyuto and Sujihiki are primarily designed for cutting vegetables, meat, and fish fillets due to their slender blades.

These knives aren’t meant for tasks involving intense pressure, like cutting through bones. Videos on social media might show experts filleting fish with Gyuto knives, but remember, these individuals know fish anatomy intimately.

For those seeking a versatile knife for both filleting and bone-cutting, Deba knife or Clever Knife is ideal. Using Western-style knives forcefully can lead to blade warping or chipping. Understand their limitations before use.

Avoid Dishwashers

We recommend hand washing your knives. Dishwashers, particularly with knives with wooden handles, can cause harm. For dishwasher enthusiasts, we suggest opting for stainless steel integrated knives. Yet, hand washing is still our top recommendation.

Dishwashers might not eliminate all residue, especially grease or minuscule food particles, which can become stubborn once dried. Moreover, if a knife dries with residues, depending on its material, it may rust. Additionally, dishwashers use robust water jets, leading knives to knock against other dishes, potentially causing blade chipping.

A knife’s sharpness can decline rapidly with dishwasher use. Therefore, for longevity and performance, hand wash your knives immediately after use.

In Conclusion

A quality knife, when used properly, not only facilitates kitchen tasks but also enhances the flavor profile of ingredients. Yet, mishandling delicate knives can not only damage them but can be hazardous. We aspire for our customers to relish their premium knives for extended periods.

Adhering to the guidelines shared today ensures a longer, efficient lifespan for your knife. If you’ve unknowingly made any o