If you're like most people, you probably think that taking care of your kitchen knives is pretty simple—don't do the things that will damage them, and they'll be fine. You probably have a few kitchen knives that you use regularly. But how often do you take the time to clean and care for them?
The question grows even louder when you have a Shun Cutlery Japanese knife set, a precious kitchen tool you cannot just neglect. If you are not sure what to do, don’t worry. In this blog post, we'll share some dos and don'ts in caring for Japanese kitchen knives, Shun brand, so that you can keep your prized possessions in top shape. Let's get started!
The Dos to Maintain Shun Kitchen Knives’ Excellence
Different kinds of knives require different levels of care as some blade or handle materials are more susceptible to dirt and rust. Some knives need sharpening more often, too. Check out what you must do to keep your Shun knives in pristine condition.
Do keep the blade and handle dry.
Shun uses quality materials for their blades like dual-core VG10/VG2, VG-MAX, VG10, and AUS10A. These blades are reliable in cutting various ingredients because they are razor-sharp, robust, rust-resistant, and can withstand the test of time.
To match the glorious blades, the handles are made with grade-A materials, too, like Pakkawood, Tagayasan, textured polypropylene, and textured thermoplastic elastomer. The materials are carefully handcrafted to achieve the perfect shape and ensure a solid grip. If you want to keep these features perfect, keep the knives dry after using and washing.
Do invest in knife blocks, sheaths, and cutting boards.
Invest in knife blocks and sheaths to further protect your knives from blade rusting and handle discoloration. Knife blocks and sheaths are made of materials to keep the blades from rusting. They are certainly better than just putting your knives inside the drawer where it is moist and humid—the perfect combination for metals to corrode. It is best to get knife blocks or sheaths with holes to bring some air in and encourage blade drying.
When it comes to the cutting board, soft-wood types are the best as they won’t damage the edges of your knives.
Do use the right blades for specific tasks.
You’ll have unique Shun blades as they produce Japanese-inspired knives. These special blades can easily give you the confidence to master the art of cooking—each knife corresponding to a specific process.
- Honesuki: Knife for all-around kitchen tasks
- Kiritsuke: Chef’s knife
- Nakiri: Vegetable slicer
- Yanagiba: Sashimi preparation
- Santoku knife: Chef’s knife variation
Nevertheless, you’ll also have the classic western blades like the paring knife, steak knife, utility knife, bread knife, boning knife, fillet knife, and brisket knife. These knives are classified as such for you to have the perfect tool for specific tasks, so it is best to use them as intended.
Shunning the Don’ts of Knife Care
While you must take a lot of steps to properly take care of your Shun cutlery, there are also the don’ts. If you are making any of these mistakes while cooking or preparing food, perhaps now’s the time to stop.
Don’t do the chopping movement.
The knives from Shun are not meant to be used like a cleaver where you chop unless you are using the Shun chopping knife. The proper motion is to slice from the top of the ingredient moving towards you. Because the blades are razor-sharp, it’ll be smooth like butter.
The slicing will also be easier when using the right blade for the task, so do not use a single blade for all ingredients. Doing so can damage your blades, put your fingers and hands in danger, and inhibit you from expanding your knowledge and skills on various knife uses.
Don’t slice anything rigid.
It is a big no-no to cut, chop, or slice bones, pumpkin, pineapple, watermelon, melon, and other tough kitchen ingredients using the wrong knife. You want these ingredients to look perfect on the dinner table, and you will achieve this only by using the correct blade. For the shun cutlery, use the Western 22-inch chef’s knife for rigid ingredients, not any other knife.
To further ensure your blade edges remain excellent, do not use tough cutting boards too. Shy away from the ones made of ceramics, granite, or glass. They look good, but they are harmful to your blades.
Don’t store in drawers.
Removing blade rust and stains take a lot of work. The DIY methods look simple, but you need to do the steps right to bring back the excellent look of your blades. A professional cleaning will add some costs. Skip these hassles by not storing your blades inside drawers.
This practice is common in many households, and it is a common cause of rusting. But it's humid inside the drawer, and there's an increased risk of corrosion with humidity. This practice can be dangerous, too, especially when you store knives without sheaths; you can get cut while looking for the knife you need.
Don’t sharpen if you aren’t an expert.
Various knife sharpeners are available anywhere, from the classic sharpening stone to the electric ones. If the blades require no angle to maintain, it is fine to sharpen them yourself, but it is best to delegate them to experts for Shun knives with special blade angles. Professional knife handlers know which tools are fit in sharpening specific blades and how. Do not sharpen them if you do not have the experience and knowledge of knife sharpening, as you can ruin your blade.
Maintaining your Shun kitchen knives’ excellence doesn’t have to be difficult if you know the dos and shun the don’ts of knife care. By following these simple tips, you can keep your knives in top condition for years to come, ensuring that they will always perform at their best when it comes time to chop, slice, or dice. We hope you find this information helpful and that it inspires you to take better care of your beloved knife set.