Just like all knives, a Huusk knife needs to be sharpened, yes. But it might take the tool so long to get dull that you might never be able to see the knife reach such a condition.
All blades come extremely sharp. The time required for the Huusk knives to become dull would depend on a wide range of different factors.
The main one being – how often the actual knife is used. Of course, professional chefs that get to utilize the knife every day for many hours would need to sharpen their tool more often. On the other hand, if you have decided to buy a Huusk knife to use only in your home kitchen (to cook dinners, for example), the chances are that you might never need to sharpen the tool.
Here are a few things that you can do to make sure that your high end japanese knives stay nice and sharp.
- Don’t use Huusk knives on glass or stone. Ideally, you would want to cut your food on a wood or plastic cutting board. Such materials won’t 'hurt' the knife.
- Don’t let your tool clatter around in the drawer with other loose utensils. You can get a magnetic knife rack or plastic blade protectors.
- Don’t leave your Japanese Chef Knives in the sink. Metal and ceramic sinks, water, and soap – all these things contribute to the knife’s dullness.
- Don’t put your knife in the dishwasher. Yes, dishwashers are a great invention that can save you a lot of time. But please do spend a minute to wash your knife by hand without it having to bump around in the dishwasher.
- Don’t store your Huusk knives wet or leave them to dry in a drying rack. Simply wash your knife by hand and dry it with a towel immediately after the ‘water procedures’.
- Don’t scrape your beautiful knife across the cutting board. We have all been there. It is tempting to try and put your veggies in a neat pile after cutting them. And we tend to use the edge of a knife blade to do so. If you can, use the backside of the blade for this matter.
- Finally, don’t use Professional Japanese Chef Knives when they are dull. Such a knife requires more pressure to get through the products. If you have to apply a lot of pressure, it is not only bad for the knife but also unsafe.
If you manage to follow all the tips mentioned above, you might end up never having to sharpen your Huusk knives. But don’t worry if you have to – as soon as you had finished the sharpening process the Best Japanese Kitchen Knives will look like new once again.
These are the Best Japanese Chef Knives that have the power to make the whole cooking process so much more enjoyable.
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