Maintaining and caring for your knives

When you purchase a kitchen knife, in addition to buying a tool, you also purchase the responsibility of taking care of it. No matter how good your knife is, over time it will go dull and will no longer be useful. A knife fulfilling its function is the best sign of affection and respect for the product you are cooking.

Every knife needs maintenance and care to fulfill its function. For this reason, next to the knife you can not miss a sharpening stone, a block or other support where to store it and a good cutting board.

Cleaning your knife

Wash your kitchen knives as soon as you are done using them. Put them away safely. It’s easy and convenient to clean our good quality kitchen knives right after use. Dry them immediately with a dry clean cloth after washing.

Use a non abrasive sponge or a towel to avoid scratching the blade or marring the edge which would decrease its performance quality.

Do not leave your knives in dirty water with other utensils before cleaning them or neglect them on the countertop.  Neglecting our knives like this exposes them to damage from other utensils and objects which can chip and damage them.

Do not wash your knives in the dishwasher as the steel will become discolored and the inevitable knocking together that happens in the dishwasher will damage the knife’s blade. Detergents and temperature can also damage the handle, especially if it is made of wood.

Sharpening your knife

Your kitchen knives should be sharpened regurlarly. You can use a whetstone set.

Contrary to popular belief, the sharpening steels do not sharpen properly. They only prepare the cutting edge at a given moment. There will come a time when the sharpening steel will not work, then whetstones must be used to sharpen.
Also, a sharp knife is less dangerous. It takes less force to cut, therefore, there is more control over the cut. With a blunt knife there is more risk of cutting and injury.

Cutting surface

The knife should be used on a cutting board. A good cutting board will be softer than the edge of the kitchen knife. The knife should scratch the cutting board, not the other way around. Therefore, over time, the board will have marks of our knife.
It is useless to have a cutting board without any scratch, as it will be damaging your knife and reducing its useful life.
We recommend wooden or synthetic cutting boards and have at least a couple of them: one for meat and fish and another for vegetables, fruits and bread.

Storing your knife

The kitchen knife should be stored in a place that protects the edge and the handle, that is not in contact with other edges and that is not scratched.
We recommend using a knife block, a magnetic bar or individual blade protectors.
If you must travel with your knives, there are plenty of bags and cases so that the knives are safe during the trip. In these cases, we recommend that each knife go in its individual cover and all inside the briefcase or bag, to avoid scratches.
There are different types of knife blocks. 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 has its use

Although with the chef’s knife, the knife and the breadmaker we can cut almost all the ingredients with their different types of cut, if we like to cook, we will want to have more.
Each type of knife has its specific use. To fillet meat or fish, we will use a filleting knife. To cut tomato, a universal knife, between the chef’s knife and the knife, will facilitate the cut.
At Naifuji, we have a wide selection of European and Japanese professional kitchen knives that will let you to prepare delicious meals and add a decorative touch to your kitchen.

We invite you to visit our blog and subscribe to our newsletter to get a 10% discount on your next purchase 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