Proper Care
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One important aspect of knife maintenance is ensuring the sharpness of the blade and, when necessary, sharpening it. However, it is equally important to be mindful of how you use your knives on a daily basis.
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Cutting Surface
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The choice of cutting surface significantly impacts the longevity of your knife's sharpness.
Suitable Cutting Surface - Opt for a high-quality cutting board that helps maintain a sharp edge for a longer time. Soft woods like hinoki, maple, or oak are preferred options.
Unsuitable Cutting Surface - Avoid using tile, ceramic, synthetic, marble, granite, or glass cutting boards as they are not recommended and can be detrimental to your knives.
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Cutting Technique
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Using the correct cutting technique is crucial to prevent chips from forming in the blade. Kaizen cutlery is designed to be used with a smooth, slicing motion rather than an up-and-down chopping motion. The proper cutting motion resembles that of a handsaw cutting through wood. Imagine applying a similar slicing motion when cutting through food, intentionally pushing the knife forward and down as you slice and then pulling it back towards your body.
Always be mindful of the positioning of your fingers in relation to the knife. Your cutting speed should be determined by your skill and experience. When using a Kaizen knife for the first time, it's advisable to slow down and appreciate the effortless precision and cutting ability of your new knife.
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Knives are meant solely for cutting purposes and should not be used for stabbing or piercing. Avoid using Kaizen knives on bones, joints, or frozen foods. Most Kaizen knives are designed for precise slicing rather than for heavy-duty tasks involving hard materials. For more demanding kitchen work, such as breaking down chicken or preparing thick-skinned vegetables like butternut squash or melons, consider using the Kaizen Classic Meat Cleaver (DM0767) or the Kaizen Classic 8” Western Chef’s Knife (DM0766), which are specifically designed for such tasks.
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Cleaning
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To ensure the longevity of your knife, it's crucial to take proper care when cleaning it. Avoid putting your knife in the dishwasher. Instead, Kaizen recommends handwashing the blades with mild dish soap. Avoid using soaps with citrus extracts or bleach, as they can cause corrosion. Refrain from using scouring pads, steel, or abrasive cleansers when cleaning the blades. After washing, rinse and towel dry the knives immediately. Allow the knives to air dry for a few minutes before storing them. Never leave your knife submerged in a sink filled with soapy water. Prolonged exposure to water is harmful to the metal and can pose a danger when reaching into the sink.
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Moisture left on the cutting edge can lead to micro-corrosion, resulting in small chips or missing sections in the knife's edge. To prevent this, wash your knife immediately after use and thoroughly dry it with an absorbent cloth or towel. Take extra care to ensure the sharp cutting edge of your Kaizen knife is safely dried, keeping your fingers away from the edge.
Note: Handwashing is the best method for caring for the wood handles of your Kaizen knives. Although the wood handles have been stabilized, they are still natural wood and may shrink in arid environments or swell in humid environments. Over time, the handle color may change slightly due to the oils from your hands, as well as natural oxidation and exposure to light. This is a natural process and not a defect.
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Storage
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Once you have washed and dried your knives, store them in a knife block, knife case, in-drawer tray, or sheath. Storing knives unsheathed in a drawer is not recommended as it can pose a potential hazard to the blades and your fingers.