How often should knives be sharpened?
While having a sharp chef's knife can really change how you cook, it needs to be regularly sharpened.
When you start to cut, the knife slips on the food or twists in your hand so your cuts aren't straight. Sometimes, the knife doesn't even cut - it crushes the food instead.
Not sharp enough. Just sharp it ! With regular maintenance (sharpening), your knife, by definition, will never be dull. You should get your knife sharpened professionally once every six months or a year (depending on how hard you use it) OR learn how to sharpen it yourself using a grinding/whetstone.
If your chef's knife is really of poor quality, there is no point to use it again. It's time to buy a new one.
Combining the best features from both Western and Japanese-style blades, this versatile knife can tackle any cutting task and technique.
Direct-to-consumer pricing in one ultra-sharp package. If you only buy one great knife in your lifetime, this should be it.
TURWHO/拓禾 Japanese Chef's Knife Santoku Knife
This Santoku knife is made with Janpanese VG-10 Damascus steel, offering a great balance of sharp edge retention and durability.
AVAILABLE IN: North Holland | South Holland | Flevoland | Gelderland | North Brabant | Overijssel | Drenthe | Utrecht | Groningen | Friesland | Zeeland | Limburg | Amsterdam Holland
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