General Safety in Knife Handling

 

Sakai Takayuki Knife

 General Safety in Knife Handling:

Your knives are very useful tools. You can consider them your best friends. Why? For some obvious reason, you cannot prepare and cook food without them. The way you take care and handle them is important to your safety as well as how long they are going to last you.

The price of knives varies depending on the manufacturer, place where the knife is made, type, and size. Japanese knives usually demand higher prices because of their unparalleled sharpness and edge retention. When you own a Japanese knife from a reputable knife maker, like Sakai Takayuki, Takeshi Saji, and Takayuki Iwai, there is a sense of pride within you.

So, if you own a Japanese knife (or any other knife), you need to take good care of it. Here are some points to remember:

In cutting meat or chopping vegetables, it is advisable to use boards that are made of wood or plastic. Avoid using boards that are from materials like ceramic, glass, steel, or marble. These may cause the edge of your knife to chip.

In washing dishes, do not drop your knife in the sink together with other dishes. You might forget there is actually a knife in there and you might cut yourself.

Don’t throw your knife in the dishwasher. The heat will not only cause damage to the wooden handle, but the edge will surely knock against other plates or whatever you have in the dishwasher.

Do not put your knife loose in a drawer together with other cutlery. When you are in a hurry and trying to reach for your knife, instead of touching the handle, you might accidentally touch the edge. Let your knife rest in a wooden edge guard or a slotted hanger instead.

After using your knife, keep it clean and dry.

Lastly, a can opener is for opening a can. Let that truth stay that way. Do not make the mistake many people do – using a knife to open a can. If you follow this golden rule, you will prevent accidents by foolishness!