How to scour the rust from the kitchen knife.
It is impossible to prevent a kitchen knife (carbon steel) from rusting.
It rusts actively for a while, especially when you start using a new Kitchen knife.
The best way to clean the kitchen knife is doing as the right picture. You wet the kitchen knife, dust pouder-clenser over it, and then scour its surface carefully with a wet cork of the wine. (Scour both sides until they are clean.)
The professional cooks also scour the rust off from the kitchen knife in the same way.
Then please wash the kitchen knife with water, and wipe it well with a dry towel.
After you repeat this process, the kitchen knife become hard to rust.
※The kitchen knife made of Stainless steel is also rust slightly. In this case, please scour the rust off in the same way.
Particularly a brand-new knife rusts easily.
Take care about a part of the coppery kitchen knife’s handle!
As we told you, you can preserve a naked part of the blade of the coppery knife, but about a part of the handle, the kitchen knife needs exchanging the handle by a dealer.
We usually use the kitchen knife around the water, so it is a fact that the kitchen knife can’t avoid deteriorating. There is a case that it is impossible to repair the kitchen knife, as the picture shows, it depends on the degree of the inside corrosion.
It is your precious kitchen knife, so when a symptom comes out to your kitchen knife (such as appearing a gap on the handle), we recommend you to repair it quickly.
How to sharpen European style kitchen knife (Double-ground edge)
Keep the constant angle between whetstone and blade.
Spread wet cloth on sink , and set whetstone which you dipped into water enough on wet cloth. Place blade aslant at an angle of 50° on whetstone.
Keep the constant angle for 3 coins between whetstone and blade. (Please change 2 or 4 coins depending on the condition of kitchen knife. )
Do not press blade hard by finger-tips.
When you sharpen front side of kitchen knife, you hold it like the right picture.
Place 3 fingertips of left hand on blade, without pressing hard and sharpen rhythmically until metal burr at cutting edge feels rough to fingertips. Then slide blade to the next partition and sharpen whole part of the blade properly.
Sharpen blade in 4 partitions. Do not sharpen whole blade at the same time.
Divide blade in 4 partitions and sharpen each partition form down part of blade to tip, or vice versa, by sliding blade on whetstone.
Sharpen back side of blade by less force than front side.
After you finish sharpen front side, hold knife as picture to sharpen back side in 4 partitions. Sharpen until metal burr on front side feels rough to fingertips. Keep the constant angle for 2 coins between whetstone and blade. (Lay down just a little than front side.)
Finish by wood stand of whetstone.
Place cutting edge on bottom of wood stand and pull knife toward you to take away metal burr.
Finally wash kitchen knife with water and wipe blade and handle enough with dry cloth.
How to sharpen Japanese kitchen knife (Single-ground edge)
Spread wet cloth on sink, and set whetstone which you dipped into water enough on the wet cloth.
Place blade aslant at an angle of 45° on whetstone.
Put cutting edge of front side on whetstone and raise up the back just a little as picture.
When you sharpen front side of knife, hold the knife like the picture.
Hold handle and place 3 fingers of your left hand on blade, without pressing hard, and sharpen rhythmically.
Sharpen blade in 4 partitions. Do not sharpen whole blade at the same time.
Divide blade in 4 partitions and sharpen each partition from down part of blade to tip, or vice versa, by sliding blade on whetstone. Sharpen until metal burr at cutting edge feels rough to fingertips. Then slide blade to the next partition and sharpen whole part of the blade propery.
Sharpen back side next.
After finish sharpening front side, hold knife like the picture. Place back side very closely on whetstone levelly. Divide blade in 4 partitions and sharpen each partition same as front side.
Sharpen back side by less force than front side.
Sharpen until metal burr on front side feels rough to fingertips.
Finish by wood stand of whetstone.
Place cutting edge on bottom of wood stand and pull knife toward you to take away metal burr.
Finally wash kitchen knife with water and wipe blade and handle enough with dry cloth.
