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Sar5227
25
Dec 5, 2017
I just got a Kanemlto VG 10" that I love, but I don't have a lot of experience with nice knives. (this one: https://www.massdrop.com/buy/kanemoto-vg-10-damascus-kitchen-knife)
Any tips on how to care for it, keep it in good condition, sharpen it, etc.
Thanks!
Sar5227Sure thing, here's the basics:
Clean it as soon as you're done with it, including drying it immediately. Even stainless steels like VG10 like to be dry.
Don't put it in the dishwasher ever. It likely won't damage the knife badly, but its very unsafe if anyone else unloads the dishwasher, or you forget its in there, or whatever. Also, handle materials generally don't like the temp swings, especially the mahogany those handles are made of. If it gets shaken around by the water, it may get dulled faster. Don't keep it in a drawer. The best option is a magnetic knife rack I like ones where metal won't scratch the blade as its all covered in wood, there's good options all over the internet, some cool stuff can be found on Etsy too. Sheathes are next in the list, if there's one designed around the knife that's usually best. Then comes knife blocks in third, and a distant 4th is a drawer or somewhere it can bump around next to other knives.
Oil the wood every once in a while, I don't have wooden handle knives so I'm not certain of how often or what kind to use, give that a google.
Don't twist while you cut, clean slices every time, forcing the blade to flex sideways can damage it.
Don't try to cut bones with it, that's what a cleaver is for.
Use a honing rod (correctly) at least every other time you use it, ideally right before every time you use it.
Sharpen when you just barely begin to think the honing rod isn't working. You remove less metal to resharpen an already sharp knife than a dull one. For sharpening, if you don't know what you're doing, get a guided sharpener for sure. A Lansky system or a knockoff edgepro is usually going to get you going well. You could of course step it up in many different directions of price on sharpening, but those are your more affordable guided sharpeners.
Most of your other knives are probably at a 20-22 degree edge angle, whereas japanese style knives like the one you got are usually 15-18 degrees. 17 is usually what you should aim for if you don't know offhand though. Any guided sharpener should let you adjust to that.
Per @b9d9ffdad3ac59e7f6f: End grain wood cutting board made from usually hard maple is best. This is followed by edge grain (much cheaper, but a bit harder on knives) followed by plastic. Avoid the bamboo ones, they're worse than plastics. Most any other material is crap to cut on, but especially Glass.
Per @Mastermung: When moving ingredients from cutting board, drag with the spine of the knife, not the edge. I've had to train that bad habit out, it's a tough one.
I think thats most of it, let me know of any other questions you've got.
Mastermung
154
Dec 5, 2017
Sar5227Everything AngryAccountant said, and one more: when you’re trying to move ingredients that you’ve chopped out of the way, don’t drag the edge. Use the spine.
Sar5227
25
Dec 5, 2017
AngryAccountantThis is amazing, so helpful. Thanks so much!!
Sar5227In addition to what has been previously said, cut on an end-grain wood board if possible. Avoid plastic and never cut on glass.
Sar5227What @Mastermung and @b9d9ffdad3ac59e7f6f said should be added to that mini FAQ too, End Grain wood cutting board made from usually hard maple is best. This is followed by edge grain (much cheaper, but a bit harder on knives) followed by plastic. Avoid the bamboo ones, they're worse than plastics. Most any other material is crap to cut on, but especially Glass.
And yep, moving ingredients from cutting board, drag with the spine of the knife, not the edge. I've had to train that bad habit out, it's a tough one.
Edit: Added to whats turning into a little FAQ
NickVL
62
Dec 5, 2017
AngryAccountant"And yep, moving ingredients from cutting board, drag with the spine of the knife, not the edge. I've had to train that bad habit out, it's a tough one."
I cringe every time my wife drags the knife across the board... She gets all pissy when I tell her not to do that...
NickVL@ Chef_Scot and I were just talking about our SO's and their bad knife habits. I'm afraid of wooden handles from her throwing everything (including cast iron omg... that was quite the fight) into the dishwasher, and He only lets her use Chicago Cutlery when shes cooking!
NickVL
62
Dec 5, 2017
AngryAccountantHaha. Hey, some of the old school Chicago Cutlery is legit. I need to sign my wife up for Anne Burrell's classes on mise en place and knifes skills... lol
cs85b03
101
Dec 8, 2017
AngryAccountantI feel like I got lucky... My wife learned the dishwasher vs. handwashing from her parents. She still doesn't touch my carbon steel knives. Not that I don't let her; I think she is a little overwhelmed by how they react to acidic foods. We have a simple rule - knives and pans are all washed by hand. Plates and silverware go in the dishwasher. I've read so many things about water usage, but I think they are all highly exaggerated and assume you are filling a sink with water twice to wash dishes. A simple spray, scrub, spray seems to use hardly any water, especially if you aren't running the water the whole time.
harrisonh
51
Jan 23, 2018
Sar5227the BEST way is with a stone. The second best way is with a ceramic rod. Diamand rod would be a FAR distant third choice.
VG10 is too hard for a "steel". Don't use those handheld sharpeners.
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