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 Post subject: Re: First Japanese knife purchase
PostPosted: Wed Dec 04, 2013 5:51 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
Kinda depends on the particular knife in question. If you are constantly cutting stuff then stopping to wipe is probably not necessary unless the steel is VERY reactive. If it is then you might have to wipe it while on the same ingredient. I don't think the Kohetsu suffers from that though. Pretty much if you need to put the knife down for any reason, go ahead and wipe it before setting it on the board (on a dry spot! lol Wipe your board! ;) ) then wash and dry when finished. If you don't have to put it down, just keep cutting stuff and wash/dry when finished. Keep a kitchen towel handy either on your shoulder or on the board if it is large enough and wiping the board or knife should be no issue. When you wash it though, go ahead and dry it with clean paper towels to make sure it is bone dry before putting it up.


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 Post subject: Re: First Japanese knife purchase
PostPosted: Wed Dec 04, 2013 6:13 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2476
+1 to what Def said. I tend to wipe between ingredients (no matter what knife) or give it a quick rinse under the faucet, if those ingredients will not be cooked together in the same dish - just to keep things separated. Yeah, I can be anal - just ask my wife :-).


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 Post subject: Re: First Japanese knife purchase
PostPosted: Wed Dec 04, 2013 7:40 pm 

Joined: Tue Dec 03, 2013 10:17 pm
Posts: 4
Thanks again for the reply.
On the way to Costco to get new supply of kitchen towels.


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 Post subject: Re: First Japanese knife purchase
PostPosted: Thu Dec 05, 2013 1:10 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4605
You only need to wipe it down if it's not going to be used for a few minutes. It's not crazy reactive.



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