Tips on selecting kitchen knives

Useful information before deciding on which kitchen knives to purchase.

Tips on selecting kitchen knives
About blade materials.
There are three main materials: Carbon steel,  Stainless steel  and Ceramic. We mainly have professional series for carbon steel knives and stainless steel .

Carbon steel
Carbon steel blades are sharp and retain their sharpness for a long time, but can easily rust.
Professional chefs and cooks prefer to carbon steel blades.
They are recommended for people looking for a sharp knife and who are willing to spend some extra time on maintenance.
Examples of carbon steel (White paper,  blue paper etc.,)

Stainless steel
Stainless steel is rust resistant, but less sharp than carbon steel.
However, most Japanese stainless steel blades are mixed with various steel materials to increase sharpness.
You will find that some stainless steel blades will retain its sharpness as much as those made of carbon steel.
Those stainless steel blades are not as rust resistant as blades made of 100% stainless steel.
They may get rusty if you store them without properly drying after use, or leave them without washing for a long period of time after cutting high acidic food such as lemons. Stainless steel blades are recommended for those who do not want to spend time on maintenance as they do not rust as easily as carbon steel blades. Examples of stainless steel ( molybdenum steel, VG series,  420, 440 etc.,)

How to take care and store your kitchen knives
We hear complains that peoples knives get rusty very quickly, improper maintenance appears to be the number one cause for most cases.
Most Japanese culinary knives have various steel added to stainless steel to make the blades sharper.
Even though stainless steel is harder to get rusty, poor maintenance can cause the blades to rust.
After cutting citric fruits, wash off completely to remove the acidity, wipe off excess water and dry completely to prevent rust.
Carbon steel knives are very sharp and cut food very easily, however they can easily rust without proper maintenance.
After use, rinse with hot water, wipe off excess water and dry before storing, which minimises rust and also ensures proper hygiene.
Before storing for a long period of time, add thin layer of vegetable oil on the blade, wrap in a newspaper and store in a well-ventilated area.

How to sharpen blades
Sharpen your kitchen knife blades with a mid-grid whetstone, somewhere between #800 to #1500.
Even though it depends on the type of blades, rule of thumb is to retain about 15-degree angle when sharpening.
Please be extra careful, as sharpening with an incorrect angle or not retaining the same angle can chip or dull the blades.
If you prefer, sharpen with a finer-grid #3000 whetstone for additional sharpness and finishing.

Most of the professional keep 3 - 5 types of different grit stone from 600 - 12000 grit and sharpened their knives as per their liking and requirements.
For chipped or damaged blades, first sharpen with a rough-grid whetstone, about #120 until the straight blade line is obtained, and then use a mid-grid whetstone.

It will be best to ask for professional help for those chipped or damaged blades, as it requires some skills and experience.
We also recommend having a professional to sharpen your knife if you feel you are not skilled enough to do so or your kitchen knives are made from the materials that are better off in a professionals' hands.
Saw or serrated blades cannot be sharpened with a whetstone or a sharpener, ask your professional sharpener or sharpen with a small file.

We offer various maintenance products for your easy sharpening experience.