All knives we sell are hand made by experienced Japanese blade-makers to provide years of reliable service. Like most high-quality equipment, these knives need a little love and care. When sharing things with other people, we can’t control everything what happens to our items, but we should educate those who use them. Take for example cleaning the dishes:
1. You put your knife in the dishwasher.
Knives should never go in the dishwasher. Dishwasher detergent is very abrasive, and along with the banging around that happens during a wash cycle, will take the sharp edge right off your knife. Plus, it’s not safe for the person unloading the dishwasher!
Always wash knives by hand in the sink with dish soap and water. Keep the blade facing away from you and the knife low in the sink. Also, don’t leave your knife to air dry. Instead, take a tea towel and, holding the knife with the blade facing away from you, dry the knife in short vertical motions perpendicular to the edge. Running a tea towel horizontally along the blade is very dangerous, and a sure-fire way to cut yourself.
Even if you are aware of the destroying nature of the dishwasher on your knives, your close ones may not. When buying new Japanese products, always educate your family to avoid putting knives in the dishwasher.
2. You store your knives unsheathed in the utensil drawer.
There are a few reasons this is bad: first of all, it’s dangerous to have a knife loose in the drawer. Secondly, an unsheathed knife rubs against other things, which causes it to get dull very quickly. The best way to store your knives is on a magnetic knife strip or in a knife block. Magnetic knife holders are actually our favourite (ps. soon we will introduce them in our offer : ). They are the best way to store and showcase your beautiful collection of the knives. Choose the wooden knife strips as it’s just a block of wood so it doesn’t get much easier to clean than that, no hidden nooks or crannies. You can simply wipe it clean and you are done.
If you’re really short on space, don’t like the idea of hanging your knives at sight and need to store those knives in a drawer, just slip them into a blade guard first!
3. You slide your knife, blade down, across the cutting board to clear away what you just chopped.
That’s a nasty habit many of us admits to be doing. Do you do this? After you’ve got a pile of chopped veggies, you scrape your nice, sharp knife blade down — right across the cutting board to clear some space. Of course when you actually think about it, that’s a terrible way to treat the blade!
An easy solution: just flip the knife over before you slide. That way the flat spine side does the clearing, and you don’t ruin your blade.
Do you admit other sins of treating your knives bad? Write them in the comment section below so our other Japanese knives lovers can learn from mistakes of others.