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Care Instructions

Please find the care instructions for all the special products


Japanese makers have always excelled in the creation of ultimate sharpness;
our suggestions are designed to maximise the keenness and longevity of your fine edges.
CUTTING SURFACES: In Western kitchens, we tend to handle knives quite heavily and an incorrect cutting surface blunts even fine quality blades very quickly. Keen smooth edges roll, twist and often chip when subjected to impact on glass, china, tiles, melamine, marble, although inexperienced cooks could be forgiven for using such materials which are frequently marketed to be used as cutting boards. Wood, which is a naturally anti-bacterial or high-density plastic is the only appropriate surfaces to cut on. All other cutting surfaces especially hard unforgiving materials are DEATH TO SHARP EDGES. We sell a large variety of the best and most appropriate cutting boards.
WASHING: Wash your knife by hand with very hot water and washing up liquid. Always ensure the edge is on the outside, facing away from the cleaning hand – thus should the hand slip, you are less likely cut yourself. Extensive tests show that sharp steel edges are considerably undermined during any dishwasher cycle. NEVER USE A DISHWASHER ON SHARP KNIVES - THIS CAN CAUSE IRREPARABLE DAMAGE & WILL VOID YOUR GUARANTEE.
STORAGE: Avoid the knife-edge banging against other cutlery or hard surfaces. If storing in a drawer, ALWAYS use a knife protector (several models are available from us). When choosing a block, ensure knives are placed so that the edges touch nothing. The JKC range of Magnetised Blocks are our unique solution to this perennial problem. Magnetic strips are fine, however, the knife should be placed from the spine to avoid scratching the blade & ensure edge is not unnecessarily compromised. This stylish system intrigues the eye as knives appear to be adhering to the wood, yet they are accessed in one slick movement. A powerful magnet is encased within wood providing a hygienic convenient storage system where blades can be identified immediately without hidden areas where bacteria can gather; this multi knife system can store anywhere from 4 to 15 knives. We also sell a selection of powerful magnetic strips. Safety & edge protection are major considerations during transportation. NEVER CARRY SHARP KNIVES UNPROTECTED. The JKC Chefs Case range is a stylish solution in a variety of materials and sizes holding from 4 to 13 blades with a pocket for tools.
CUTTING TECHNIQUES: These beautifully sharp knives are designed for easy slicing, light chopping, mincing, dicing etc. The fine edge ensures such tasks can be performed with consummate ease. However providing this gliding, silky feel requires a very keen edge which is innately thin & delicate. It is not designed for cleaving, hacking or twisting on very hard materials or going through bone or frozen food. Such blade stressing actions will cause the edge to chip or at worst, snap.
SHARPENING: The best method for keeping a good edge is regular maintenance. A little work before knife dulls is far preferable to having to grind away a blunt edge. Accurate whetstone honing is undoubtedly the most effective way to achieve any steel blade’s optimum sharpness and edge retention. Totally dull edges should first be ground on a rough whetstone, 120 in very good quality is the minimum grit (only however on very high-quality Japanese whetstones, any others should be a minimum of 120 grit nipple nodule or 240 grit, any rougher and the edge will be needlessly eroded, this should be followed by ‘sharpening’ on a smooth stone of at least 1000 grit. Fine blades can then be polished up for a ‘razor edge’ on finer stones (between 3000 & 8000 grits are available from us). A DVD demonstration guide is also available. If you are not good at holding an even angle, we sell one of the most effective of the ‘easy’ systems on the market. The JKC Ceramic Water Wheel Sharpener amounts to a simplified whetstone - slotting the blade into a slot at a set predetermined angle, the knife is pushed back and forth first on a rough and then a smooth wheel. This system in no way compromises the life of blades and is about as foolproof as you can get. If you are confident about using a steel a good quality diamond, grooved or ceramic rod can provide a serviceable edge for most Japanese ‘moroha’ (duel edged) knives. We provide tuition on the art of sharpening; if you feel unsure about this much mythologised, art please drop into our shop, call or email, we will happily advise.
Services: We provide the ultimate hand sharpening service using Japanese Water stones. Even damaged edges can be restored to their former glory on a series of whetstones. Knife skills tutorials, including art of whetstone sharpening & cutting techniques, are available by appointment. PLEASE NOTE: IF YOU HAVE ANY OF THE FOLLOWING; JKC AOGAMI, KITOAKA, MATANUKI, TAKAYUKI KATAHA, SAJI CRAFT, KAMO OR DOI or if you have a blade specified as Shirogami, Aogami or High Carbon PLEASE ENSURE THAT YOU OIL WHOLE BLADE WITH VEGETABLE, SUNFLOWER OR CAMELIA OIL AFTER EVERY USE. CHECK WITH JKC if you have any questions. THESE BLADES WILL OXIDISE

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