The ULTIMATE Japanese Knife Maintenance Guide - How to Clean, Store & Use Your New Knife

How to So, you got a new Japanese kitchen knife? Congrats! If it's your first, you're likely wondering how to use it, and how to care for it. Nathan its here to show you the basics on kitchen knife care, how to clean, store, and use your Japanese kitchen knife.

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The ULTIMATE Japanese Knife Maintenance Guide - How to Clean, Store & Use

Knife Skills 101 0:00
What NOT To Do 1:27
How to Wash & Dry 2:44
Carbon Steel Care 3:40
The Best Cutting Board for Your Knife 6:41
How to Store Your Knife Safely 7:37
How to Use a Ceramic Honing Rod 8:26
Sharpening your Knife 9:57

[owlwoodworks]

This may be one of your best videos yet. You did an excellent job at conveying the casual approachability of these knives as well as Knifewear in general. No shaming, no jokes, I feel like I could show this to my grandmother and she’d be excited to go buy a new knife. If this was the introduction everybody got to Japanese knives, there’d be a lot more people using them. Well done guys 🤙🏼

[calfboy]

I use a water bath sharpening stone wheel, after that an ceramic honing rod and then leather strop for knife sharpening with polishing paste . done that for many years, works really well!

[barbarapopel]

One of the best videos you folks have put together for new users. I particularly like the intro when you said that Japanese knives are not for special occaisions. Have sent it to someone in Winnipeg whom we gave a knife to in July.

[freedomofnow]

That baking powder trick is fucking amazing. I have a lot of high carbon knives and this tip is an absolute gamechanger.

[no_where_land]

I moved into a rented house with two other people recently and after watching them cook and watching videos like these, do I realize how much my mom (a previous chef) taught me right off the bat as just the way you do things. I loved this video though! It’s so well done and it’s so compact in knowledge without feeling overwhelming

[GrantHendrick]

Thank you Nathan for this excellent video and everyone at Knifewear for all the great humor and informational videos during the year!

[TheFilletingfish]

Love the video great advice in every aspect of it considering myself semi professional knife, collector well done. Ceramic rods can be a little taboo with Japanese knives as well but your direction is exactly how are use mine too.

[hilbert]

So I decided to start with a cheaper carbon knife to really get a feel for how to properly take care of it before I go and buy the 300 one I want. And this was definitely a big help for knowing how to take care of the knife! I do have a question though, how would you recommend going about getting a petina in your knife?

[HM-xeml]

Great comprehensive video!! I didn't expect the carbon steel to start oxidizing so quickly. Good to know for the future because I do have a tendency to let my knife sit out when I'm too lazy after cooking.

[haylinpm]

My heart dropped when he threw the knife in the dishwasher like that. Knife abuse!

[arthursoto]

Great video. Makes me want to prepare a dish with lots of vegetables

[Magajarhead]

Love you guys! Awesome videos. Hope to meet the whole crew in person some day!

[arturleperoke]

CAPTAIN NEEDED!
I have a carbon steel knife with a copper guard and I observe corrosion where both metals meet (glued together with 2part-epoxy).
Now, I know of the concept of galvanic corrosion, but I have not found an example of that happening to someone else with knifes having that combination.
Is that inevitable or did I miss something when making the knife?
PS: the corrosion occured even before the first usage in a kitchen

[soldsad]

This video was so helpful thank you. Subscribed

[mrboom]

Excellent video. I run a side hustle sharpening business. The most trashed things i get in are chainsaw chains and kitchen knives. I see nice german knives so dull it is a crime. Unless they are a "knife person" kitchen knives are treated like trash. Ever since cheap stamped stainless knives came out home cooks have no respect for knives. But i will make it sharp for a dollar an inch.

[AJ-bypd]

I got 2- a Nigara AS 240mm Gyuto and and Tsunehisa White #1 210 Gyuto.

[philosofize]

Absolutely brilliant video. Thank you so much!

[JemimahMai]

Wish you guys were in Toronto! Love your videos and your online store.

[bibikpoh]

❤ i think I see a blurry pic of Wok with Yan's, Stephen Yan behind u! Hahaha... recently saw reruns of this funny chef's 1980 series 😂😂😂

[theredbar-cross]

What exactly is the downside of using a belt sander to sharpen over a whetstone?
The belt sander will produce a convex bevel, which is stronger than the flat bevels you get from stones.
Also, belt sanders designed specifically for knives have angle guides.
I get that heat might be a problem, but you can just run them on slower speed and have a tub of water nearby to cool the edge between passes.