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Wed Nov 14, 2012 6:05 pm
Thank you Susan. Is there information provided on how to care for the knife? And more specifically do you have any suggestions on what sort of sharpening stone I should use? I do sharpen my own knives, but I have never owned anything other than Wusthof--so this is new territory for me. Thanks again!! http://www.chefknivestogo.com/satagiwa24.html
Wed Nov 14, 2012 6:08 pm
This is a great knife. One of my favorites on the site. The knife is stainless so there is not much you need to worry about. Here are some general tips:
Hand wash and dry of course.
Keep the handle dry if possible. Especially keep water from getting into the tang hole. You can put some bees wax on the end of the ferrule to help repel water.
Cut on a wood or plastic cutting board only.
No frozen foods and try and avoid sand or other hard stuff. The edge is thin so it will chip if you abuse it.
That's about it. Have fun with it.
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