Maintaining and caring for your knives

When you buy a kitchen knife, in addition to buying a tool, you are also taking on the responsibility of its care. No matter how good your knife is, over time it will dull and will no longer be useful. Having a knife that fulfills its purpose, is the best way to show affection and respect to the products you are cooking.

Every knife needs maintenance and care to fulfill its function. For this reason, along with the knife itself,  you also cannot go without a sharpening stone, a block or other cutlery storage, and good cutting board.

Cleaning the knife

The kitchen knife should be washed immediately after use. Be sure to use the soft part of the scourer, some soap, and warm water. Don’t forget to dry it immediately with a dry cloth.

Leaving it in the sink can rust the blade, cause damage to the knife when it comes in contact with the edges of other knives and utensils, as well as pose a danger in the kitchen, especially if someone comes in contact with a knife when trying to pick something up in a sink full of water.

It must be washed by hand because  the temperature and detergent used by the dishwasher can damage the knife.

Sharpening the knife

The kitchen knife should be sharpened periodically with a set of sharpening stones. Contrary to popular belief, a honing steel does not sharpen properly. it only prepares the edge for cutting at a given moment. There will come a time when the honing steel will not work and then stones must be used to sharpen.

Also, remember that a sharp knife is less dangerous than a dull knife. It takes less force to cut with a sharp knife, therefore, there is more control over the cut. With a blunt or dull knife there is a higher risk of injury.

At Naifuji, we offer knife sharpening courses in small or private groups so that you can learn how to sharpen your knives without having to depend on a sharpener.

The cutting surface

Cutting should always be done on a cutting board. A good cutting board should be softer than the edge of the kitchen knife. The knife should scratch the cutting board, not the other way around. Therefore, with the passage of time, expect the board to have knife marks on the surface.
It is futile to keep have a scratch free material as your cutting board, as it will damage your knife and reducing its life.

We recommend cutting boards of wood or of synthetic material such as plastic. Also, be sure to have at least a couple of them: one for meat and fish and another for vegetables, fruits and bread.

Knife storage

The kitchen knife should be stored in a place that protects the edge and the handle–a place where the knife does not come in contact with other edges.

We recommend using knife block, a magnetic bar or individual sleeves for the blades.

If you must move with your knives, there are plenty of bags and briefcases that care for knives during travel. In these cases, we recommend that each knife is placed in its individual cover and then placed inside the briefcase or bag, to avoid scratches.

There are different types of cases. At Naifuji, we recommend those that can be easily cleaned by hand or in the dishwasher, as they will prevent the accumulation of dust.

Each knife and its use

Although with the chef’s knife, the paring knife and the bread knife we can cut almost all other ingredients, if we really like to cook, we will want to have a variety of knives.

Each knife has a specific use. To fillet meat or fish, we will use a filleting knife. To cut a tomato, a universal knife, which is a cross between the chef’s knife and the paring knife, will facilitate the cut.

At Naifuji, we have a wide selection of European and Japanese professional kitchen knives that will make preparing delicious meals and add a decorative touch to your kitchen.

We invite you to visit our blog and subscribe to our newsletter to get huge discounts and discover all the secrets of our knives. If you have any questions about how to care for your knife, you can write us an email to info@naifuji.com.