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Hi all, I'm kind of new to good chef knives, I bought a couple of Japanese ones 6 months ago and I'm looking to learn more!

I currently have the following knives:

Gyuto - Hatsukokoro Kurosagi Gyuto 210mm
Petty - KATSUSHIGE ANRYU 130mm
Nakiri - Kawamura Kusabi Kurouchi 165mm. Just got it yesterday.
PXL_20220406_190013752.jpg
 
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Joined
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Location
UK
Welcome aboard!
How do you maintain your new knives?

Thanks!

For regular use I use a cloth to wipe them every now and then as I'm using them, specially if I'm cutting onions or something like that. After I'm done I wash them by hand and dry them with a cloth before I put them back on the rack.

For sharpening I've been using a ceramic rod to maintain the edge, but I bought a stone this week to learn how to sharpen them by hand properly (1000/6000).
 
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