The ULTIMATE Japanese Knife Maintenance Guide – How to Clean, Store & Use Your New Knife
The ULTIMATE Japanese Knife Maintenance Guide – How to Clean, Store & Use Your New Knife
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
Thanks.
❤ 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 😂😂😂
bro in the back committing war crimes to the knives 🤣
This video was so helpful thank you. Subscribed
Great video.
8:53 I instantly knew who he was talking about 🤣
Whats your opinion on the Sakai Takayuki 33 Layer Damascus Gyuto 210mm & Petty 150mm Japanese Kitchen Chef Knives Set
Thoughts on leather strops? Was gifted a yanagiba recently, my first Japanese knife and first single-edged one as well.
Incredible video!
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
Thoughts on HORL sharpener??
What do you think about fixed angle sharpeners that also use whetstones, yay or nay?
How would you recommend storing carbon knives for long term storage? I’ll be a nomad for a few months, and I want to keep them pristine. (Oil? VCI paper? Other?) some have boxes, some don’t
If you can’t Sharpen a knife and you’re an adult ..and you bought a nice knife
great advice man love the videos as a chef of 35 yrs been using japanese knives for a while speaking of respecting knives one of my work mates used my knife and chipped the tip of it so one piece of advice make sure no one else uses your knife that has no respect needless to say he is no longer breathing lol
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.
why shouldn’t a electric grinder be used.
like from worksharp for knives
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
0:04 clearly someones never done oxy with a hot femboy😂
What’s the sharpening rod made of?
Love how you talk about the knife like it has a soul — get comfortable with it, use graceful sliding movements without harsh scraping or pressure so you don’t make it sad. Made me smile (:
Most don’t have or will have a shinny japanese knife. What about the more common kitchen knives?
My heart dropped when he threw the knife in the dishwasher like that. Knife abuse!
What knife did you get for Christmas?
Subbed! I just got a Satoshi Nakagawa and I’m watching videos on how to properly care for it. I like your content enough that I will send it to you when it needs to be properly sharpened.
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.
Good job.
What knife is that?
@KnifewearKnives I seen a guy the other day wiping his knife down with alcohol wipes, the little square ones. I had never seen this before and was wondering if you recommend this to clean your knives? The knife was a Kiritsuke, not sure what steel it was. He said he does this all the time when he is just slicing a piece of food real quick instead of the whole soap and water deal, lol!
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?
Magnetic knife holders made of steel can and will cause galvanic corrosion after some time. As knives are often made of layers of different steel this may also be an explanation why some carbon steel knifes are more susceptible to rust than others.
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.
Just bought my buddy a Takamura Santoku SG2 and this video is a great source of information I will forward him.
Where can I find the ceramic honing rod with a 15° angle? I keep finding rods with a 20° fixed guiding angle..
How to buy a cutting board in this video? =((
Tojiro dp gyuto on the way. 175 Canadian.
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.
Im a year late to this video, but this Christmas I will ask Santa for a new Gyuto if he has the one I want in stock which is a Ryky Tran/Taku 210mm Gyuto, but it hasnt been in stock for over a year 😣
What do you think of Dalstrong cutlery?
What do you think about the HORL or similar style rolling sharpeners?
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
all the knives you can’t handle is hanging on the guitar in the background
Great video, thank you. I would like to know what brand & model Santoku knife you are using in this video?
can you recommend a cutting board? where to buy?
Ooof i have a bamboo board and a new knife. I can’t afford a new cutting board yet as I just bought a knife 0_0 I hope it’ll last until I can grab a nice board next month!
sims island
Just got a hatsukokoro kurouchi santoku
Get rid of the Rock hard Wood Board and get a High Soft style
I use a water bath sharpening stone wheel, after that an ceramic honing rod and then leather strop for knife sharpening with polishing paste . done that for many years, works really well!
Absolutely brilliant video. Thank you so much!