We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Jul 16, 2013 12:58 pm
I have been buying knives and stones from you for the past 1-2 years and I must say It's been a pleasure. I am quite happy with all my purchases, and although generally "you get what you pay for" it is not universally the case. The sharpest knife by far is the Moritaka Petty 150, and the Takayuki Damascus Hammered Santoko 180, but the inexpensive Tojiro DP is great as well.
Anyway, I am writing because I have not kept a record of my early sharpening water stone purchases. I am also not entirely clear about the care and maintenance of my various knives, and it would be nice if you enclosed direction for proper maintenance with each knife, or at least had clear instruction on your web site (some do some don't).
So here is what I know I now own: 1. Misono Gyuto UX 10 210
2.Tojiro DP Nakiri 165
3. Moritaka Petty 150
4. Sakai Takayuki Damascus Hammered Santoko 180
5. Maruyoshi HD Nakiri 170
6. Hiromot Gyuto 210
7. Kikuichi Elite Carbon Sakabone Hakotsu
8. Kikuichi TKC Gyuto 210
I would be grateful if you send me directions regarding special care and maintenance needed for any of he above.
In addition I have purchased 3 water sharpening stones from you in the past, but I have not kept a record of the manifacturer or instructions for care and maintenance. I hope you can search for those in your records and let me know what are the GRIT and manifecturers of the stones I now own, as well as soaking time etc… I did get a fourth stone from you (a Kitayama 8000) delivered today, but I have the info on this one.
Tue Jul 16, 2013 1:06 pm
Thanks very much for the purchases. We appreciate your business very much.
The carbon blades I'm sure you know need to be kept dry. If you put them away for a while a drop of oil (I use canola oil but camelia oil is the standard) on the blade to keep it from rusting. If you do get some rust on the blades bar keepers friend works really well to remove it.
The stainless blades you have require little care other than simple things like don't chop on frozen foods (spinach seems chip a lot of knives) and other hard items. I had a poor guy send me a picture of his Artifex yesterday that tried to push through a corn cop and the knife now has a nice corn cob shaped reminder of his attempt.
This is the stone set you bought from us. It's our most popular set on the site.http://www.chefknivestogo.com/3pcstoneset.html
For care I soak my stones for about 10 minutes before I use them. I have a sink bridge so if they dry out it's really easy to dribble more water on them. When done, just let them air dry and put them away.
Tue Jul 16, 2013 1:06 pm
Of the knives you own:
#7....Kikuichi Elite Carbon Hankotsu
These are all carbon knives (Hiromoto I'm not 100% sure which one you bought, so not real sure here) and should be cared for as such. They require really no more care, just they require the care immediately. Wipe clean, and dry immediately after use. If stored for a long time, wipe with Camelia oil to prevent rusting issues.
No additional care would be needed.
Can't help with stones without pictures. If you give us some pictures, I bet we could figure out which one's you have.
Tue Jul 16, 2013 1:43 pm
OK Mark, not to take this thread too off subject - but....
I don't know about anyone else, but I'd like to see that cobbed up Artifex photo if you can share it. It's kind of like someone describing a NASCAR race wreck - now I gotta see it
Tue Jul 16, 2013 2:44 pm
Tue Jul 16, 2013 2:50 pm
So is the Artifex warranted against corncobs?
Tue Jul 16, 2013 3:33 pm
Wow. Never would have thought that was possible. Note to self: don't eat corn.
Tue Jul 16, 2013 3:35 pm
If he has two or three course stones he wouldn't mind wearing through he could turn it into a sujihiki.
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