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Essential Tips for Knife Sharpening and Maintenance
A high-quality knife is a valuable addition to your kitchen, symbolizing your passion for cooking and your pride in using top-notch cutlery. However, knives don’t stay sharp forever. Here are some important do’s and don’ts for knife sharpening and maintenance to help you keep your blades in excellent condition.
DO’S
- Keep knives clean and dry to prevent damage and maintain their sharpness.
- Use wooden cutting boards, which are gentler on your knife’s edge than hard surfaces like stone, steel, or glass.
- Sharpen your knives with sharpening stones, ideally a Japanese whetstone, for the best results.
- Maintain a consistent angle while sharpening to ensure an even edge.
- Finish the sharpening process on a fine grit stone for a polished, razor-sharp edge.
- Hone your knife on a leather strop after polishing to achieve the finest edge possible.
- Regularly polish and strop your knives to maintain their sharpness between sharpening sessions.
DON’TS
- Avoid using knife systems or devices, which can damage the blade and produce inferior results compared to whetstone sharpening.
- Refrain from belt sharpening, as it can heat the blade, altering its molecular structure and compromising its ability to maintain sharpness.
- When using a steel rod to hone a knife, avoid slamming it against the rod. Use gentle, even strokes with a consistent angle.
- Use your knife only for its intended purpose. Misusing a knife, such as using it as a screwdriver or can opener, can damage its structure.
Now that you’re armed with these tips, assess your knife collection and identify which ones need attention. If you’re not comfortable sharpening your knives at home, find a reputable and reliable professional sharpener. Research their techniques and ask questions to ensure they’re a good fit.
We recommend learning to sharpen your knives at home with high-quality supplies. It’s a valuable skill that, with time and practice, can lead to impressive results. However, periodically take your knives to a professional for a tune-up, similar to visiting a dentist for a thorough checkup.
Regular maintenance and sharpening, either by yourself or a knowledgeable professional, will greatly benefit your knives. The frequency of maintenance depends on usage and the knife itself. If your knife starts to slip while cutting or requires effort to slice through food, it’s time for some attention. Remember, a sharp knife is safer and more enjoyable to use in the kitchen.
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All About Yanagi/Slicer
Introduction
Let us introduce you to arguably the most popular type of Japanese knife in the western world, the slicer or Yanagi. If you are sitting at a sushi bar in the future, be sure to take a moment to inspect at the knife that they are using. There is a very good chance that the knife is neither a Chef Knife nor a Paring Knife, but rather, a truly special knife, designed specifically for one purpose alone, slicing.
Today we are going to discuss about this very special type of knife, Let’s begin,
History
Yanagi-ba-bōchō (柳刃包丁), means “Willow” is named after the long, narrow leaf of Willow trees, found predominantly in eastern Japan and the Ryukyu Islands. Each Yanagi Knife has the same features. It is the knife of choice for sushi chefs as it easily slices through fish with ease. In the Edo period (1603 – 1868), this traditional style of Japanese kitchen knife originated in the Kansai region of Japan. Along with the Deba and Usuba, the Yanagi is one of three basic knives used in Japanese cuisine.
Shape and size
In line with its translation of ‘willow leaf blade’, the Yanagiba features a long, thin, narrow blade and a pointed tip. You can use little force and the weight of the knife to pull-cut through the delicate fish flesh using just one long, drawing stroke because of the thinness of the blade.Traditional Japanese knives have chiseled edges that evoke Japanese cuisine and history. Its single-bevel blade is ground only on one side, creating an incredibly sharp cutting edge. Having a slightly concave side to the blade allows only the cutting edge to contact the fish, creating a smooth sashimi cut while preserving the fish’s natural freshness, flavor, and texture. Yanagiba blades come in several lengths from 210mm to 360mm, but on average, 270mm to 330mm is recommended.
Yanagiba: common variants
Along side regular yanagi, there are a variety of regional and task-specific types of Yanagiba in Japan, including a willow-leaf-shaped Yanagiba from Kansai (Osaka), which is the knife we know. The following are examples:
Kensaki Yanagiba (剣先柳):
In Japan, Kiritsuke Yanagiba can be referred to as Kiritsuke-tip Yanagiba, have a similar profile to the regular Yanagibas, but they have an angled tip that is often referred to as reverse tantos or clipped points, which are useful for precision cutting. Typically, Kensaki Yanagiba knives are single-bevel models with blade lengths ranging from 240 mm to 330 mm.
Takohiki ( 蛸引) Octopus knife:
It features a blunt square tip and a straight spine that make it easier to cut through tough or dense ingredients, such as octopus. Typically, Takohiki blades are lighter, thinner, flatter and shorter than Yanagiba blades. They range from 210mm to 390mm in length, and are single-bevelled.
Fuguhiki (河豚引) Blowfish knife:
An extremely thin slice of delicate flesh fish such as Japanese flounder or blowfish is cut with the Fuguhiki, a variation of the Yanagiba with a thinner, narrower, more flexible blade. It has a single bevel blade ranging from 180mm to 360mm.
Sujihiki:
The Sujihiki is a type of Japanese knife that is designed to slice boneless proteins. In this knife, the blade is long, narrow, and double-beveled with a short height, making it easy to cut fish and meat. This design allows these knives to cut through meat with the least amount of friction. It can be summed up by saying that Sujihiki is a westernized version of Yanagiba. ‘Sujihiki’ means ‘flesh slicer’, and the knife’s purpose is exactly described in the name. One stroke is all it takes for the long narrow blade to cut through boneless proteins.
Budget
From budget-friendly Yanagiba knives to traditional hand-forged Japanese Yanagiba knives that cost well over $500, there is a plethora of options available. You can narrow down your search for the best value Yanagiba knife by setting your own budget. Kai Seki Yanagiba knives are a great entry-level choice for under $50 if you’re looking for tried and tested options. Among our favourites, we recommend Masahiro Stainless Steel Yanagiba Knife and Yoshihiro Shiroko High Carbon Steel Kasumi Yanagi Magnolia Handle Sushi Sashimi Chef Knife, both Japanese renowned brands that consistently produce high-quality knives at a great price for stainless steel or White Steel #2 knives.
Final Thoughts
With a full understanding of sushi’s most essential tool, you are now ready to start searching for your own. In the same way as all Japanese knives, with proper care and attention, your sushi knife will provide you with clean and easy cuts for decades to come.
Additionally, as these traditional and durable knives have become increasingly affordable to international markets, you are able to bring one into your kitchen wherever you reside. Try your hand at the smooth cutting yanagi blades of Japan’s most respected knife artisans today. Sushi is a fun and tasty hobby to share with family and friends, so why not try it out for yourself?
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Why Kids Need Knife Skills
Knives and kids are frequently considered things to be kept separate, which is somewhat sensible.
However, your child should master some knife skills that will certainly benefit him in one way or another.
If you’re thinking it’s absurd to allow children to approach knives, this may change your mind.
Is it safe for kids to learn knife skills?
There are child knives available that when used properly, won’t cut tiny fingers, but they can cut through more items than you might anticipate. Most kids would sense discomfort and stop well before that happens because it would take a lot of sawing back and forth across the skin to be harmful.
Okay, so knives aren’t bad for kids, but what benefits, if any, does teaching youngsters how to use knives serve?
Is it safe for kids to learn knife skills?
There are child knives available that when used properly, won’t cut tiny fingers, but they can cut through more items than you might anticipate. Most kids would sense discomfort and stop well before that happens because it would take a lot of sawing back and forth across the skin to be harmful.
Okay, so knives aren’t bad for kids, but what benefits, if any, does teaching youngsters how to use knives serve?
Benefits of teaching kids knife skills:
1. Self-Reliance
“I’ll do it!” You’ve undoubtedly heard this exact sentence or one similar if you have a kid. Your child will benefit from having greater influence over the foods they choose and how they prepared them if they are refusing food at the table or only insisting on eating specific snacks all day.
2. Skill Development
Learning to manage a knife with their small hands helps children get ready to eventually master other skills like holding a pencil and tying their shoes which acts as a gateway to plenty of other skills.
So now that you’re convinced that it’s not harmful to your kids to learn knife skills, you probably want to know:
How to teach your kid knife skills
Teach your youngster the proper knife grip.
Ensure that your child has a solid, visible cutting surface, such as a cutting mat or board.
Start with very soft foods, such as strawberries, cucumbers, zucchini, and bananas.
Before offering your child food to cut, precut it into more manageable-sized pieces.
You should demonstrate a sawing action to your child.
Demonstrate the “top chop following sawing motion” to your child.
And that’s pretty much it.
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Why a sharp knife is important to live the outdoors?
Being outside and active while taking in the wonders of Mother Nature makes backpacking a wonderful pastime. A knife is a necessary item that should always be packed whether you are going on a brief stroll, an overnight camping trip, or even a lengthy hunting expedition. Without a doubt, there are many kinds of knives, and the one(s) you decide to bring on your backpacking trip will depend on its specifics.
But why exactly do we need a knife in the wild?
There are endless applications for knives.
This article’s goal is to provide a concise list of additional uses for knives that go beyond chopping meals.
Following are the benefits of carrying a knife with you in the wild.
1. Chopping firewood:
If you know how to use a knife to cut and gather firewood and construct a strong fire to keep you warm and prepare your meals, you’ll be far more likely to survive in the wilderness. Wood can be chopped into kindling and made into shavings using knives. In addition to deterring wild animals, a fire can be used to make a smoke signal for assistance in an emergency.
2. Game preparation:
A good knife is necessary to gut, clean, and properly prepare your animal once you have killed the deer, pheasant, or another form of game. The same is true when it comes to washing and preparing fish for the meal.
3. Creating new tools:
A sharp knife can be used to produce a spear for hunting or fishing and to sharpen a stick. It can be used to construct simple snares and traps for trapping prey and can be your lifesaver in case of a direct animal attack.
A knife can be used to make a plethora of useful objects. However, a knife loses its usefulness if it is not kept sharp, so you should always think about sharpening your knife every so often. sharpworx provides a variety of portable knife sharpeners that will turn any knife into a good knife for surviving in the wild.
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All about Japanese Vegetable Knives
Overview
Most people spend a large portion of their time preparing vegetables when they cook at home. Besides taking time, cutting vegetables can be tiresome and wasteful. If you chop inefficiently, you’ll wear out your arm and discard useless scraps.
Today I would like to introduce you to the japanese vegetable knives. Different types of Japanese vegetable knives have a straight, flat edge, so proper use will speed up and improve chopping and dicing, which will allow you to enjoy your meal, spend time with friends or family, and entertain your guests. Let’s start todays presentation. Shall we?
Nakiri:
A thin-bladed double-bevel knife known throughout Japan, the Nakiri. It is a popular knife among vegetarians and other health-conscious people for cutting, mincing, and slicing vegetables and fruits quickly and efficiently. When you chop vegetables with Nagari, you must push or pull the knife across the board simultaneously, so the vegetables won’t turn into ‘accordions’ – pieces with threads connecting them after they’ve been chopped. A Nakiri knife’s blade is generally taller than a Gyuto or Petty knife of comparable size. As a result, you’ll have more room for fingernails during tap chopping, push cutting, and pull cutting.
Usuba:
The usuba knife is traditionally used to cut vegetables. “Usuba” literally translates as “thin blade”, indicating its thinness compared to other knives and its ability to cut through firm vegetables with ease. As with other Japanese professional knives, usuba are also chisel-ground, have a urasuki on their backside, and are tall, enabling knuckle clearance while chopping.
Kamagata-Usuba:
Unlike other vegitable knives Kamagata usubas have pointed tips. As a result, they are ideal for delicate carving work. They are originally from Kansai (Osaka). Kamagata Usuba knives, which are hybrids of the type, are not a 100% traditional representation of their type – their blades have a rounded Kamagata tip, which makes it extremely difficult to find knives with sharpened blades on both sides.
Why is it so important to have vegetable knives?
It can be a time consuming, even dangerous process if you do not have the appropriate tool for the job. Nevertheless, the long, flat edge of the vegetable knife makes julienning easy and efficient. Additionally, this edge is useful when dicing. With its flat, rectangular blade, a vegetable knife allowing each cut to be clean and precise. You can add some appealing flair and decoration to your plate by using shredded vegetables as a side dish as well as a refreshing side dish to your meal. Additionally, this same flat edge means can also be used to peel your vegetables before cutting them.
Conclusion
Vegetable
knives are an integral part of a fun and productive kitchen for all the reasons
explained above. Despite its classic design, this tool feels nice in the hand
and will impress your guests. Western, Japanese, Korean, or other Eastern
cuisines can use this knife for a variety of vegetables. As a bonus, it is
easier to maintain than the ultra-professional knives we see master chefs using
as a result of its dual bevel design. Chopping vegetables is more enjoyable if
it is fun! We hope You can enjoy a healthy, more colorful diet by using a
Japanese vegetable knife to make soups, salads, and sauces. -
The many Different Uses for Pocket Knives
There are few items as practical, versatile, and adaptable as pocket-sized folding knives.
They can be useful for both, your indoor and outdoor needs.
The Indoor uses of a Pocket knife
Following are some of the many indoor uses for a pocket knife.
1. Open a bottle
A Pocket knife can substitute for a corkscrew or bottle opener if you don’t have either available. You can use your knife to pry open a beer bottle by pressing the blade against the bottom, provided you use caution.
2. Removing batteries
You can carefully use a Pocket knife to pop the batteries out of your remote control if you just cut your nails and are having problems removing some stubborn cells.
3. Peeling Stickers
You can remove those annoying stickers with the edge of a knife as long as you take care not to scrape the material beneath them.
4. Cooking
Knives inside the house are most useful when it comes to cooking, you can peel, chop, and slice meat or veggies with few knife skills.
Indoor uses are done.
Here are the outdoor uses of a Pocket knife
1. Hunting
Hunters have used Pocket knives for thousands of years to skin and clean their prey, though it will undoubtedly be simpler the smaller your animal is. If you are a novice hunter or don’t have a seasoned hunter to show you the ropes, you probably shouldn’t try this.
2. Preparing kindle
When using damp logs to make a fire, kindling can be a lifesaver. A Pocket knife can also come in handy for chopping small twigs and wood chips into viable fire starters.
3. Cutting Firewood
Although splitting firewood with a Pocket knife may seem laborious, it isn’t as difficult as it may seem. It will only take longer than using a hatchet. You can split your firewood by hammering a Pocket knife into it with a mallet, stone, or another sturdy object you have on hand.
These were some of the many ways how knives can be advantageous in the absence of something.
However, you might not be able to make use of your knife in the ways mentioned above and that’ll solely be because of a dull blade.
Try sharpworx’s knife sharpeners to practically use your knife in the ways mentioned above as they’ll make your knives sharp enough to do so. -
Stories of Survival knives used as Tools in life-or-death Situations
Throughout history, there have been plenty of times when people, who were on the edge of passing away, were brought back to life, all because of ordinary knives.
The following are a few of the numerous instances where knives have saved people’s lives.
On Route 20 in Marengo, David Kieffer was operating his Chevrolet S-10 pickup when he was hit from behind by a semi truck. He was stuck inside when his car took fire.
James Halterman, a National Guard veteran who served three tours in Afghanistan, and professional stuntman Dan Narciso helped Kieffer because they were close. The seatbelt was cut by Halterman using his Gerber Covert 154CM knife, and the two men then removed Kieffer from the blazing pickup.
The charred knife was discovered by firefighters amid the rubble, and it was given to Kieffer. He then sent what remained of the knife along with a note to Gerber’s customer service division, and business personnel had it framed and inscribed with a thank-you note for the brave act.
During his tractor’s power takeoff, a farmer from North Dakota gets his work jacket sleeve hooked.
His fingers and arm are about to be crushed by the rotating shaft as he attempts to free the material, but he manages to swiftly open a one-hander he has in his pocket, cut the cloth, and get it closed.
In another story, an Arizona EMT finds the driver stuck behind the wheel when they arrive at the site of an automobile accident. For the pry bar to release the passenger, he had to use one hand. He cut the seatbelt with his other hand and completes the rescue by grabbing his one-hand opener.
It’s always a good idea to keep something small and useful like a pocket knife with you wherever you go as it can always get you out of tricky circumstances.
But to keep your blade useful, it’s important to buy a knife sharpener.
Speaking of sharpeners, feel free to check out sharpworx since they offer reasonably priced and efficient sharpeners.
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The Famous Santoku
Introduction
Just imagine, one knife can perform all tasks, from chopping to slicing to dicing. In addition, it can be used not only in Japanese kitchens, but in any kitchen. It is indeed the mighty Santoku that we are discussing.
There is no denying the popularity of the Santoku. The purpose of this article is to introduce you to santoku and allow you to decide if it is something you would be interested in. Let’s get started.
Historical perspective
The Santoku knife (Japanese: 三徳包丁; “three virtues” or “three uses”) is a multi-purpose kitchen knife that originated in Japan. The first santoku knives appeared after World War II as an alternative to traditional vegetable cleavers, called “nakiris.” A friendly “sheep’s foot” tip curved down toward the edge to form a gentle point to complement the height and straight edge of nakiri knives. According to some, santoku means three virtues – meat, fish, and vegetables, while others interpret it to mean chopping, slicing, and dicing. It is a wise choice to purchase a santoku knife if you are looking for a knife that will serve all purposes.
Size
There is a distinct difference between the Japanese santoku knife and its Western counterpart in size. The Japanese santoku knife is shorter, averaging five to eight inches in length, and it has a more balanced weight distribution. An average santoku knife blade measures approximately the length of the hand. This makes it more convenient for chefs with smaller hands, as it is lighter than a chef’s knife.
Weight and shape
The boxy build of santoku knives adds the weight necessary to make a good kitchen knife, because they were inspired by chunky cleavers, which adds weight to a shorter knife. This knife’s nice, hefty hand feel comes from Japanese steel, which is heavier than Western steel. This knife has a less pronounced point and almost 100% straight cutting edge which allow pointy tip not to interfere with a clean slice, and you have less risk of accident. As a result of its shape, it is also ideal for a swift downward chop as well as most other cutting tasks. This is not a very good choice for repetitive slicing since it does not provide a fluid rocking motion.
A traditional Japanese knife, such as a santoku, is sharpened to 12 to 15 degrees and has a single bevel. On the other hand, Western knives typically have a double-bevel and are usually cut at a 20 to 30-degree total angle. Ultimately, it’s all about slicing your ingredients into the right sizes. Santoku knives are designed to cut thin slices of meat, seafood, cheese, fruit, and vegetables, which is fundamental for most Japanese dishes.
Steel for Santoku
Stainless steel is the most common material used for Santoku knives, however ceramic or high carbon steel are also available. Due to its numerous long-term benefits, high-carbon steel is our preferred material: it is stronger, more durable, and maintains its sharpness longer than other materials. As a kitchen tool that is frequently used as frequently as a santoku, knives made from high-carbon steel already have a upper hand for having a sharper blade.
Pricing
Finally, we must consider the price factor. Despite the fact that the Santoku is an all-purpose knife, you should not have to break the bank to obtain one. In recent years, many new companies have created incredible, high-quality kitchen tools at reasonable prices, and you can easily find a great santoku knife for less than $200.
Conclusion
It is important
to remember that a Santoku knife was originally designed for home cooks,
despite the fact that it might seem like it is more appropriate for a
professional chef. A Santoku knife is no different from any other knife in that
it will need to be sharpened from time to time, but the process is relatively
straightforward. Furthermore, it is lighter, which means you have to exert very
little effort while using it.With that in
mind, we conclude our presentation today. I hope that you have gained a better
understanding of Santoku from this article. -
Reality Check. Why Travel with Folding Pocket Knife
Why should you bring a folding knife with you on vacation?
Because lives can be saved with a folding knife!
Many people lack the necessary skills to survive in emergencies while traveling. They travel great distances to take in some nature-based relaxation. Not to be on high alert in case of survival.
But in reality, traveling and unwinding are not hindered by a folding knife. If anything, having the knowledge that there is a tool available to safeguard you and your loved ones in a wide range of emergency scenarios gives you peace of mind.
Following are some wonders that carrying a folding knife in your sling bag can do which will enhance your sense of security and make your journey more enjoyable.
Emergencies and first aid
This is presumably the main justification for traveling with a folding knife. Having a knife is like wearing a badge of honor in times of need. You’ll be happy you had a cutter for everything from cutting ropes and untangling to breaking glasses, cutting linen, and preparing bandages. This alone makes having a knife on you a necessity.
With A Folding Pocket Knife, you can explore More
A package that won’t open. Take your knife out. Cut a rope you need to? no issue. You can accomplish more with a knife. Cook your meals. Set up a fire outside your tent, and then prepare the vegetables and the stuff you need and you’re all set to go.
So, what’s the Best Pocket Knife for Traveling?
To put it simply, if a knife is kept sharp, it is a good knife.
If you have a knife that once cut so precisely but now hardly leaves a scratch, there is good news for you: Sharpworx offers sharpeners that will breathe new life into your little knife. With regular sharpening, your knife will never hesitate to cut through anything.
Okay so now that you’re convinced to carry a pocket knife with you,
You must have this concern.
Is the Law Okay With People Carrying Pocket Knives?
Because of the conflicting, complicated legislation, it is frequently impossible to determine whether carrying a knife is permitted.
Yes, you are allowed to carry a knife when moving about inside your state if your state permits it. If conducting interstate travel, check local legislation before carrying one.
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Petty knives/Utility knives
“Petty” which is derived from the French word “petite”, refers to a paring knife or utility knife. Petty knife is the perfect wingman of chef knife. The use of a small petty knife can often be more convenient for people who feel uncomfortable using large knives.
Powerful and versatile, this knife is an essential in the kitchen. Often described as a smaller Gyuto knife, the Petty knife is a versatile workhouse knife that is not to be confused with the paring knife. However, its proportions result in a greater size to control ratio, which makes this knife difference from others.
We will explore this type of knife in more detail below.
Origin
When Western style cooking became more popular and eating meat became more common in Japan in the late 19th century, the Petty knife was invented. In addition to its roots in French knives, the name Petty is often attributed to the word “petite”, which means small in French. Throughout its history, the Petty knife has earned a place among the most used knives in any chef’s kitchen. Japanese paring knife can sometimes be mistaken for the Petty knife, but it has a longer blade.
Size
Japanese petty knives are small utility knives. There is a wide range of sizes and profiles available for petty knives, ranging from 3 inches to 8 inches. The difference between a petty knife and a paring knife cannot be clearly defined, although petty knives are often considered to be better suited for small, delicate tasks on a cutting board, whereas paring knives are more suitable for hand-held use.
Uses
Petty knives are one of the most widely used knives by chefs. They are capable of performing a wide range of tasks that require greater finesse and control. A Petty knife is typically smaller in size than other chef’s knives, such as the Gyuto or Bunko knives, and is used for tasks such as peeling, cutting, trimming fat from meat, or even deboning chickens. Its fine tip makes it ideal for coring fruit. This knife has a short blade that allows it to be finely handled for tasks such as removing the skin from tenderloins, skinning and slicing salmon sashimi, as well as cutting off-board/in hand. We can say like this, Gyuto represents the sword, and Petty represents the dagger.
