The knives of Nipponblades are made of VG-10 steel. The advantage of this steel is that the hardness is very high. The result of this hardness is a very sharp knife that will stay sharp for a long time. To enjoy your knife for a lifetime it is important to maintain it the right way.
Tip 1:
Before first use clean the knife with hot water.
Tip 2:
After use, clean the knife with an non chemical dishwashing detergent. By directly drying it with a soft dish towel the knife will stay as new.
Tip 3:
Chemical substances and acids like lemon juice must be removed directly after use because they can damage the steel.
Tip 4:
You can not use a dishwasher to clean the knife. This can damage the material and also the sharpness of the knife.
Tip 5:
Use a wooden cutting board. Glass or stone cutting boards are much easier to clean but will ruin your knife.
Tip 6:
When you are using a knife with a wooden handle watch out that it does not stay too long in the water. It is recommended to greace the handle every once in a while with vegetable oil. So the handle will stay water resistant.
Tip 7:
When you store your knife do prevent contact with other metal items, so you do not damage the blade.
Tip 8:
If you are not using your knife for a longer period you can wrap it in a newspaper. The oils in the inkt of the newspaper will protect the knife.
Sharpening of your knife
The cutting quality of a Nipponblades knife is gradually lost as it is used. To maintain the sharpness of the knife, it must be cared for properly. With a sharp knife you can cut foods with the least effort, you avoid crushing fibers and muscle meat and losing juices. The cut foods will also have attractive clean surfaces when your knife is sharp. Using a whetstone to sharpen knives will restore them to their original cutting quality.
The following video explains how to sharpen your knife with a whetstone.
The following steps can be identified in the proces of sharpening your knife:
Step 1:
Soak your sharpening stone in water for about fifteen minutes.
Step 2:
Wet an old kitchen towel and squeeze out the excess water.
Step 3:
Spread the towel on the counter.
Step 4:
Place the stone, short edge facing you, on the towel (the towel will keep the stone in place).
Step 5:
Sprinkle the stone with water.
Step 6:
With your thumb extended slightly over the blade, hold the knife in your right hand diagonally to the stone.
Step 7:
Place the third of the blade closest to the handle over the stone and raise the top of the blade slightly so the cutting edge lies against the stone's surface.
Step 8:
With the middle three fingers of your left hand on the edge of the blade, press the cutting edge against the stone.
Step 9:
As you firmly press with your fingers, push the blade away from you across the stone, keeping the angel of the blade constant to maintain the original cutting edge. Take care not to cut your fingers.
Step 10:
Release the crossure and draw the blade back to the starting point. Repeat this twenty times.
Step 11:
Repeat this also twenty times for the other side of the blade.
Step 12:
Now sharpen the middle third of the blade the same way, and finally the fare end.
Step 13:
Clean the knife with mildly soapy cold water to remove any metallic residue. With a towel, wipe the knife completely dry.
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