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A Chef's Knife Personal History

 

Being the tool I use most of all in my home, or work, my
chef's knife is something I take a great deal of care for.

Having a good chef's knife is the most basic tool for anyone
who is either a professional chef or and enthusiast cook.

I personally have a Sakura 8" chef's knife. I've have been
using it for about 12 years now, and every 5 years I purchase
a new Sakura 8" Chef's Knife.

I have tried other knife brands like Kershaw and Global, and
some European made chef's knives, but the one I like most is
by far the Sakura 8" Chef's knife which is a Japanese
chef's knife.

Taking care of your chef's knife is not that hard.

Here are some great tips:

              --  Always wash and dry your chef's knife after you use is.

              --  Keep you chef's knife in a wood block or on a wall magnet
strip. Never in your cutlery drawer.

              --  Keep you chef's knife dry. Do not leave it in the sink.

              --  Use a sharpening steel rod to keep the edge of your chef's
knife before every use.

              --  Once every 3 – 6 months, take your chef's knife to a professional
knife sharpener, or use a whetstone to sharpen your chef's knife.

              --  Use your chef's knife for food, not as a utility knife.

If you keep these simple rules, your chef's knife will keep for many years.

 

 

 

 For more information go to the Sakura Order Page

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