How to Care for Your New Japanese Knife - Knifewear Live

Did you get a new knife for Christmas or treat yourself recently? We're here to help you take proper care of it. On this live stream we'll cover how to clean, use, store, hone, and even sharpen your Japanese kitchen knives. And if you have questions about anything knife related, we'll be happy to answer them!

Or visit Knifewear stores in Calgary, Edmonton, Ottawa, or Vancouver.

Join our community:

Intro 0:00
How to Use Your Knife 8:36
What Cutting Board to Use 31:36
How to Prevent & Remove Rust 39:41
How to Keep Your Knives Sharp 49:22
How to Sharpen Your Knives 1:18:56

[KS-gnro]

I like your comment on using all of the food your prepping. One of favourite sayings is the one my father would often repeat, "Waste not want not", and is one of the things I live by, using the leftovers and scrap to make stock or a second meal goes along way to stretching the food budget and stave off the increasing food costs of today and you end up eating better and taster meals to boot. (another one of my dad's expressions ^^)

[joemorton]

Wow man! I’m happy I found your channel. I feel like I’m in a class with a teacher I actually like 😂. Thanks brother 🔥🙏🔥.

[GuitarsAndSynths]

Amazing knife 101 video! I love my new Japanese knives and have a new maple butcherblock cutting board. I do add polish wax to keep board last a long time.

[Raymond-sjcn]

Had to leave the live session because here in Europe it was getting late and we had to get up early...but I got a honesuki and a Hasegawa cutting board for Christmas and shortly after Christmas a Yu Kurosaki 240 mm Senko Ei Walnut Gyuto (was the last one in stock here in the Netherlands so had to act really love that knife 😍
Thank you for the useful tips👍🏽

[eBirdy]

I bought myself 2 knives for XMAS. I got a 230mm Isasmedjan in Apex Ultra with wrought cladding which is a Swedish custom maker and a Birgersson in 246x60 which is also a custom swede and probably the sharpest knife I own OOTB. Its stupid sharp and custs a dream.

[JetSeer]

Great video, thanks for the tips! Question: I was thinking of picking up some Shun knives (blonde packawood handle), how do you think they rate among Japanese knives?

[Dreyden]

I've got my eye on a Ryusen Hamono Blazen 210mm gyuto, pretty sure it's gonna be my birthday present to myself in march

[GrantHendrick]

Great topics. Thank you. I missed much of it and I am wondering if it is possible to see the chat stream after the live meeting?

[ryanhamiln]

Just so I dont have to skim through the entire video again looking for it, What stone do you recommend for a first-time stone buyer? Also why isn't every stone a combination stone? Is it a compromise for quality?

[kennyt]

Sorry but Were do u get most of there really cool

[ozzysaritas]

I noticed you don't use soap when cleaning. Just a damp cloth/sponge. Is just wiping enough to get rid of the acid on the knife? Also if you cut things like raw meat/chicken is not soaping the knife still OK? Do you recommend using soap on the sponge and rinsing under tap water?

[waynethebarber]

What's a nice strong magnet wall knife holder? I have 4 Japanese knifes now and I want them in reach....

[GuitarsAndSynths]

Love the cool kitchen guitar! Who is the chef guy on the guitar?

[johnmarshall]

What is your opinion on "Global" knives please. (John M in the UK)

[brocklycan]

I’ve got 1000 and 4000 stones, do I need a 220 or 400 grit stone? Or can I get away without it.