What advice do we need to give to those new to Japanese knives when we gift or lend them a knife?
I'll kick off with:
No dishwaher.
No soaking.
Don't leave in sink.
Wash and dry thoroughly immediately after use.
Store in a dry place where the edge won't be dinged.
For carbons, rinse and wipe down after acidic food or when putting knife down for more than a few minutes.
No scraping with edge. Careful with rock chopping.
No frozen food or bones.
They are probably a lot sharper than you are used to so careful not to cut yourself.
Did I miss anything?
I'll kick off with:
No dishwaher.
No soaking.
Don't leave in sink.
Wash and dry thoroughly immediately after use.
Store in a dry place where the edge won't be dinged.
For carbons, rinse and wipe down after acidic food or when putting knife down for more than a few minutes.
No scraping with edge. Careful with rock chopping.
No frozen food or bones.
They are probably a lot sharper than you are used to so careful not to cut yourself.
Did I miss anything?