The ULTIMATE Japanese Knife Maintenance Guide - How to Clean, Store & Use Your New Knife
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- čas přidán 16. 07. 2024
- How to So, you got a new Japanese kitchen knife? Congrats! If it's your first, you're likely wondering how to use it, and how to care for it. Nathan its here to show you the basics on kitchen knife care, how to clean, store, and use your Japanese kitchen knife.
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The ULTIMATE Japanese Knife Maintenance Guide - How to Clean, Store & Use
Knife Skills 101 0:00
What NOT To Do 1:27
How to Wash & Dry 2:44
Carbon Steel Care 3:40
The Best Cutting Board for Your Knife 6:41
How to Store Your Knife Safely 7:37
How to Use a Ceramic Honing Rod 8:26
Sharpening your Knife 9:57
What knife did you get for Christmas?
bunka
Jikko Blue2 210mm dammy Gyuto and Wakui Seiryu 270mm dammy Gyuto
Do you guys have a video on left hand Japanese knives? I want to buy one for my girlfriend for her birthday.
A Masamoto 210 gyuto and a petty.
Spyderco gyuto
This may be one of your best videos yet. You did an excellent job at conveying the casual approachability of these knives as well as Knifewear in general. No shaming, no jokes, I feel like I could show this to my grandmother and she’d be excited to go buy a new knife. If this was the introduction everybody got to Japanese knives, there’d be a lot more people using them. Well done guys 🤙🏼
Thanks so much, happy to hear it!
Thank you Nathan for this excellent video and everyone at Knifewear for all the great humor and informational videos during the year!
Thanks Grant, it's a pleasure to make them!
That baking powder trick is fucking amazing. I have a lot of high carbon knives and this tip is an absolute gamechanger.
Agreed, it's my go to trick!
This video was so helpful thank you. Subscribed
One of the best videos you folks have put together for new users. I particularly like the intro when you said that Japanese knives are not for special occaisions. Have sent it to someone in Winnipeg whom we gave a knife to in July.
Hey, thanks so much! I made that mistake with my first knife, now I use them every day.
Absolutely brilliant video. Thank you so much!
Thank you!
Love the video great advice in every aspect of it considering myself semi professional knife, collector well done. Ceramic rods can be a little taboo with Japanese knives as well but your direction is exactly how are use mine too.
Thank you! I know some folks aren't into the rods, but we've always found they work great, especially for average users.
I moved into a rented house with two other people recently and after watching them cook and watching videos like these, do I realize how much my mom (a previous chef) taught me right off the bat as just the way you do things. I loved this video though! It’s so well done and it’s so compact in knowledge without feeling overwhelming
That's awesome, I'm glad to hear it!
Love you guys! Awesome videos. Hope to meet the whole crew in person some day!
Thank you so much!
Good job.
Incredible video!
Thanks a lot!
My heart dropped when he threw the knife in the dishwasher like that. Knife abuse!
Great video. Makes me want to prepare a dish with lots of vegetables
Happy to hear it!
So I decided to start with a cheaper carbon knife to really get a feel for how to properly take care of it before I go and buy the 300 one I want. And this was definitely a big help for knowing how to take care of the knife! I do have a question though, how would you recommend going about getting a petina in your knife?
Checkout this video: czcams.com/video/HuYnZHVCQGE/video.html
Great comprehensive video!! I didn't expect the carbon steel to start oxidizing so quickly. Good to know for the future because I do have a tendency to let my knife sit out when I'm too lazy after cooking.
Yeah, it can go quick! I use stainless when I'm feeling lazy.
@@KnifewearKnives I actually just splurged on a MAC MTH-80 to upgrade from my Mercer knife I had since like high school. It looks like it doesn’t have a super high carbon content compared to other carbon steel knives so hopefully it won’t oxidize as quickly. With great power comes great responsibility.
Is that Mercer any good? I considered buying it but went for a more expensive wooden handle Japanese Santoku that I am very happy with but am wondering if the Mercer is more heavy duty and can be used at all times
@@matei-alexandrumocanu8150mercers are a budget brand and lower than Victorinox blades. They are sharper than other commercial kitchen stocked brands like omcan or Dexter but they get dull fast. Avoid the white handle version and their paring knives . They say stainless but I've seen Mercer rust in weeks when my Japanese global and miyabi blades I've not been careful with for a year now, left wet, have zero rust. It will likely be a disappointment to go to a lower quality. The best budget is their Genesis line but if u can afford it go with a good german like a wusthof pro or classic. I've heard great reviews on testing sites on the Material knife which is like 100 bucks on their site . And the Misen costs 70 bucks, dulls and rusts fast but is super sharp otb, so there's better low cost blades to get instead..
I got 2- a Nigara AS 240mm Gyuto and and Tsunehisa White #1 210 Gyuto.
WOAH, awesome!
Wish you guys were in Toronto! Love your videos and your online store.
We're opening this spring!
@@KnifewearKnives AHHHH no way! I’m so excited!!
CAPTAIN NEEDED!
I have a carbon steel knife with a copper guard and I observe corrosion where both metals meet (glued together with 2part-epoxy).
Now, I know of the concept of galvanic corrosion, but I have not found an example of that happening to someone else with knifes having that combination.
Is that inevitable or did I miss something when making the knife?
PS: the corrosion occured even before the first usage in a kitchen
Great video, thank you. I would like to know what brand & model Santoku knife you are using in this video?
That is a demo knife we use for sharpening practice. It is the same shape as any Masakage Santoku:
knifewear.com/pages/search-results?filters%5Bbrand%5D%5B0%5D=Masakage&filters%5Bmf_knifeStats_shape%5D%5B0%5D=Santoku&q=masakage%20santoku
❤ i think I see a blurry pic of Wok with Yan's, Stephen Yan behind u! Hahaha... recently saw reruns of this funny chef's 1980 series 😂😂😂
Thoughts on leather strops? Was gifted a yanagiba recently, my first Japanese knife and first single-edged one as well.
Leather strops are a great way to keep your edge sharp, especially a delicate edge like a Yanagiba!
Thoughts on HORL sharpener??
The Horl is definitely the best rolling sharpening! Rolling sharpeners are good for certain jobs, but not for more advanced sharpening. We did a side by side with the Tumblr and Whetstones last year!
czcams.com/video/DVRGPJ_eI6s/video.htmlsi=0wIyJdN6z1gHSFXq
Great video! If I already have a leather strop, do you still recommend a ceramic honing rod? Are they substitutes for each other or meant to be used together?
It's personal preference! The strop is great for weekly maintenance and burr removal, but given it's finer texture, must be used more often. The rod is more rugged, so great if your knife needs extra love!
Touching up with a good White or black ceramic rod can keep you away from stones for months ..just be very Controlled I lay mine with the tip on the board horizontally and slowly draw it with almost zero pressure .. then a pass or two through a compressed wool Block ..and 2 or 3 passes on a strop with diamond paste
bro in the back committing war crimes to the knives 🤣
somebody's gotta dull 'em
Is there any difference in dragging the blade versus the cutting motion? I was taught with wet stones to drag the blade and assumed there was a reason. I’d love to know your thoughts.
You can go either way! The goal is to remove steel to form a new edge, so going both ways is just faster.
What do you think about the HORL or similar style rolling sharpeners?
We have a comparison video coming out in a week or two!
Excellent video. I run a side hustle sharpening business. The most trashed things i get in are chainsaw chains and kitchen knives. I see nice german knives so dull it is a crime. Unless they are a "knife person" kitchen knives are treated like trash. Ever since cheap stamped stainless knives came out home cooks have no respect for knives. But i will make it sharp for a dollar an inch.
Hah, people definitely trash both of those things! We get some pretty impressively full blades in for sharpening too, but it always makes their day to get it back razor sharp!
What do you think about fixed angle sharpeners that also use whetstones, yay or nay?
I don't see why not! Whetstones work great and a fixed angle is key. The gadgets can be pricey, but if you find a decent one I'd say go for it!
This angle guide works great for Japanese Knives
knifewear.com/products/tojiro-togi-grip-sharpening-clip-f-443
Just got a hatsukokoro kurouchi santoku
Right on, happy new knife day!
What exactly is the downside of using a belt sander to sharpen over a whetstone?
The belt sander will produce a convex bevel, which is stronger than the flat bevels you get from stones.
Also, belt sanders designed specifically for knives have angle guides.
I get that heat might be a problem, but you can just run them on slower speed and have a tub of water nearby to cool the edge between passes.
It's totally personal preference! With a little practice and experience, a belt sander does a great job! If you have one you can operate and lower speed and wet the knife often, you should run into the steel overheating or removing excess steel. We find whetstones pretty easy to learn on, especially for basic, at-home sharpening. At our shops, we do use belt sanders for specific tasks!
Get rid of the Rock hard Wood Board and get a High Soft style
What knife is that?
Tojiro dp gyuto on the way. 175 Canadian.
That's an awesome knife!
Where can I find the ceramic honing rod with a 15° angle? I keep finding rods with a 20° fixed guiding angle..
Ours have an oval handle which can set both a 20 and 15 degree angle!
can you recommend a cutting board? where to buy?
These are incredibly well made, last a lifetime, and are better for the edge of your knife!
knifewear.com/collections/larchwood-canada/products/larch-wood-end-grain-cutting-board
Is Acacia good/bad for Japanese knives?
Acacia is better than ultra hard materials, but it's still quite hard so it'll definitely dull your knife faster.
What’s the sharpening rod made of?
It's ceramic!
is it ok if your wooden Handle is exposed to water?
Absolutely! I wash mine often, but oil it a couple times a year. Just avoid the dishwasher!
Why is it that you don't want to use a pull through sharpener or electric grinder for japanese blades?
Good question! Some electric grinders/ Sanders are okay, but with any knife they heat the steel up very quickly, so if you're not careful they can ruin the hardness of the steel. They can also remove a lot of metal very quickly, but if you're skilled, they're fine! Pull through sharpeners aren't great for most knives, is it's very hard to remove steel evenly so they often change the blade profile, or sharpen at a different angle than Japanese knives are meant to have. That said, these are generalizations, and there are always exceptions!
How to buy a cutting board in this video? =((
We have them here!
knifewear.com/products/larch-wood-end-grain-cutting-board
i'm new to the kitchen knife world
can someone recommend an all around knife that doesnt require much maintenance or any, and that can cut through chicken bones without chipping ?
$500 budget here
Hey! Japanese knives generally aren't good for bone, but if you're okay with not cutting bone, we have some amazing stainless steel stuff
knifewear.com/products/nigara-sg2-kurouchi-tsuchime-wa-gyuto-210mm?variant=38097399021742
Please don't anyone laugh at me for asking this.
I'm buying new knives soon and need help for how to store them so I don't ruin them. Are either mothods below safe for storing dcent knives?
I've seen videos with some claiming it's safe and ok to store knives in a container filled with raw rice. Wouldn't the rubbing of the blade against the rice dull it?
Question#2
What about store bought knife holders which seem to have plastic sticks in the container for the knife storage?
I rent I can't put anything on the walls as it's all tile in the kitchen. Counter and drawer space is very limited.
Great question! I think both would be fine, but will probably cause some premature dulling. I think the rice would be suitable for high carbon steel, as it would keep the knife dry and prevent rust.
If you want to avoid any dulling these options might cause, you could try something like this:
knifewear.com/products/sticks-and-boards-knife-block
why shouldn't a electric grinder be used.
like from worksharp for knives
He, some electric grinders are fine, but some remove a ton of steel very aggressively, which should be avoided. They can also heat the knife very quickly, and if the steel overheats, it can lose its hardness and get quite soft, so be very careful when using electric sharpeners.
sims island
If you can’t Sharpen a knife and you’re an adult ..and you bought a nice knife
2:32... Like you say this as a bit of a joke but my GRANDMA was gonna use a BREAD KNIFE to cut some plastic mudflap shit on her CAR
AHHHHHHHH NO
all the knives you can't handle is hanging on the guitar in the background
So, in video summary, use common sense with your brand new Japanese knife.
Does Mike like making those knife destruction videos?
Exactly! No, Mike has requested we not require him to make any more 😅