Cooking is an exciting art, but to practice it effectively, it is essential to have quality tools . Japanese knives are considered by many professional chefs to be the best cutting tools available on the market. With their elegant design, exceptional sharpness and durability, Japanese knives are an ideal choice for beginners looking to improve their culinary skills. We will give you some tips to start cooking with quality Japanese knives.
Choosing the right Japanese knife
The first step to starting to cook with Japanese knives is to choose the right model. There are many different types of Japanese knives, each designed for specific tasks. For example, a chef's knife is ideal for chopping and cutting vegetables, while a Santoku knife is perfect for meat, fish, and seafood. So it's important to choose the knife that's best suited to the task at hand.
It’s also important to choose a blade length that suits your experience level and cooking habits. Beginners may prefer shorter blades, which are easier to handle and control, while more experienced chefs may prefer longer blades, which allow them to cut faster and more efficiently.
Maintaining your kitchen knife
Once you have chosen your Japanese knife , it is important to take good care of it to prolong its life and maintain its sharpness. Japanese knives are made from hard steel such as Damascus steel, which allows them to be extremely sharp and very precise. To maintain this precision it is important to maintain them regularly to exploit their full potential.
First of all, always make sure to clean your knife immediately after use. Avoid soaking it in water, as this can damage the blade and handle if it is made of wood. Use a damp cloth to wipe the blade and handle, then wipe it thoroughly with a dry cloth. Japanese knives are designed to be sharpened with a water whetstone but are perfectly suited to sharpening with a steel. We strongly advise against electric sharpeners as they can damage the edge of the blade.
Use your knife with care
Finally, it is important to use your Japanese knife with care to avoid injury or damage to the blade. Always make sure to cut on a clean and stable cutting board, and use smooth and controlled movements to avoid accidental cuts. Also avoid cutting hard or frozen foods, as this can damage the blade. Finally, once you have finished using it, we also advise you to put your knife back in its case to protect yourself from accidental cutting, also in a drawer for example.
As you will have understood, Japanese knives are an excellent choice for beginners.
