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A: Look at "A page of how to sharpen kitchen knives" Click here
A:When kitchen knives do not cut well,You are going to cut a thing with power. It causes the injury.
And a difference is reflected on taste of the cooking.The section of the cooking ingredient which it cut loses tissue by the kitchen knife which does not cut. It has bad feel, and taste is not equality.
I get possible to use it like one's manual extension when I use the good kitchen knife which is usable for many years. This is splendor of the tools which there is not on the kitchen knife which I buy a new if not sharp once.
A: To postpone the life of the blade is that do not let you do a nicked part of an edge and let you rust
Japanese Style Knives is begined to use it, and there is a nicked part of an edge. This nicked part of an edge stops once when you polish a kitchen knife. Original performance comes out afterwards.
The thing by the cause of the big nicked part of an edge not doing how to use in accord with a use kitchen knife is most of. You tend to do a nicked part of an edge when you cut a hard thing with the thin kitchen knife of the blade. It is easy to come to do a nicked part of an edge more and more when you use it to turn a kitchen knife.
In addition, there is the thing that a blade is broken greatly when it cuts the cooking ingredient which I refrigerated. This cuts a hard thing and does not grind a nicked part of an edge.Because a cool part shrinks in difference of temperature, the part is easy to become break. You easily compromise when you turn a kitchen knife with this state. Because it is easy to get up as a good kitchen knife, please be careful.
The kitchen knife of the stainless steel has rust by how to use.When there is a lot of rust, the life of the kitchen knife shortens.
No carbon and the kitchen knife of the ceramic are not rusted.However, it is not the convincible sharpness of professional one.
As for the kitchen knife cutting well, rust comes out. Because the kitchen knife cutting well includes much carbon.A dirt such as the rust comes out when you leave you unattended after use. Rust is not generated when you use it as follows and can keep a clean state.
As you know.after use, it is rusted immediately when I leave you unattended. Rust is not generated when I use it as follows and can keep a clean state.
A: Kasumi kitchen knife made Jigane(Soft metal) and Hagane(The steel materials which are cut). You can look at the metal boundary. It is easy to polish Kasumi kitchen knife.It is often used for a practical kitchen knife and deba.
Honyaki made only Hagane.You can not look at the metal boundary and can look at a beautiful ripple. Honyaki has many expensive things.
Honyaki has higher rank than Kasumi in my conpany. But the superior kitchen knife cannot necessarily mean Honyaki. A thing choosing of the kitchen knife which it is easy to use by a use use is important. In addition, there is many 々 by the ability of the builder when Kasumi kitchen knife is higher in performance.
A: White Steel [Shirokou or Shirogane] is Shirogami formally. Blue Steel [Aokou or Aogane] is Aogami formally.
Shirogami and Aogami is a kind of Hagane
Shirogami is Hagane which generally seems from old days. The particularly sharp sharpness is characteristic.A base is iron, and is added much carbon.
Aogami is Hagane which became an alloy. It is Added Chrome, The sharpness and a blade last a long time.
Hocho is common, and Shirogami 2nd and Aogami 2nd are used. Toughness is strong, and Shirogami 2nd and Aogami 2nd are suitable most.
Shirogami First means materials than Shirogami 2nd and Aogami 2nd with much carbon charges. Shirogami first and Aogami first are harder than 2nd. A blade tends to be finished on a fragile kitchen knife.
Hocho made by First has many very expensive kitchen knives. But First has worse performance than 2nd.
A: A lump of Hagane was heated, and Hizukuri means kicking a lump of Hagane out in form of kitchen knife. In the case of Hizukuri, Hagane is trained many times by the hand of the craftsman. And Hagane without impurities is completed. This method trained to kick Hagane called Hontanzo.
The 95% of Japanese Style Knives is the kitchen knife of the mass production. thses are clipped out now by a press airplane or cuted. The 5% of Japanese Style Knives is Hontanzo.
The Japanese Style Knives of Nenohi is Hontanzo.
A:Mizu Honyaki is Honyaki using the water by affirmation to harden Hagane called yakire. Normal Honyaki uses oil at the time of Yakiire.
Hagane is cooled at a stretch by using water at the time of Yakiire. Because very tense Yaki enters, Mizu Honyaki delicate sharpness.
The craftsman with the prominent technique has only several people in the world.
A craftsman of Nenohi is a craftsman of the highest grades of Mizu Honyaki.