View CartDouble Bevel Knives
Start with the tip of the blade at the front of the stone at an angle of 210 (1), then push the knife forwards and at the same time move the knife across the stone as well (2), only light pressure is needed, the knife is basically being wiped across the stone.This movement will result in the blade near the handle arriving at the end of the stone (3), the process is then reversed. The knife is turned over and pulled towards oneself (4). As the knife is drawn in the blade is also being moved across the stone (5). The procedure is complete when the tip arrives at the back of the stone (6). The procedure is repeated until the knife is Kin sharp.
Single bevel knives
Single bevelled knives are sharpened with the flat side flat on the stone. (1) By applying only gentle pressure the blade is moved up the stone and simultaneously across the stone (2). The blade will then end up at the end of the stone with the whole blade having been honed (3). The process is then reversed, the angle of the knife is altered as it is drawn towards oneself (4). Make sure the blade is kept flat on the stone at all times. The procedure is complete when the tip of the blade arrives back at the front of the stone (5). Finally the knife is turned over and the bevelled edge is very lightly drawn over the stone to remove any burr (6). This is the only time that the bevelled side of the knife is touched.
How to use a ceramic cone
(1) Start with the back of the knife at the top of the cone making sure that the blade is kept vertical at all times (2 ) The knife is then moved down and drawn towards you applying gentle sideways and downward pressure. It is as though you are trying to cut the side of the cone off. (3) The procedure finishes with the tip of the knife being at the bottom of the cone, thus ensuring equal coverage of the cutting edge. The procedure is then repeated with the other side of the knife on the other side of the cone. It is best to steady the cone by holding the tip of the cone with your thumb and fore finger. Normally four or five wipes to each side of the knife will restore the fine edge. The cone is used dry but when it becomes discoloured with metal dust it can be washed under a hot tap. (4) Always remember the knife must be kept vertical at all times.
laminated Knives
A laminated knife blade is a blade that is constructed with three layers of steel. The outside layers are stainless steel but the core is a slightly different alloy that is better suited for cutting and sharpening. The Nashiji, Professional and Kinchef ranges have laminated blades. A laminated blade is by definition stronger than a single piece construction and also allows a better steel to be introduced to the core. These knives are much easier to sharpen than a single piece, stainless steel knife. These knives are not carbon steel knives and therefore do not require oiling.
Folded Steel Knives
A folded steel knife is a knife with a blade that is constructed of many layers. The Sekisou, Suminagashi, Tanaka and Mokume knives have folded steel blades. This construction is called damascus steel. The layers have been heated folded and hammered many times. In the same way that the laminated knives have a different cutting steel core the folded steel blades also have a central core of cutting steel. The precise make up of the blades in these ranges is detailed in the knife descriptions. The reason that the Japanese make knives in this fashion is that it creates a beautiful blade, a strong blade and a blade with the best performing steel in the core. These knives are not carbon steel knives and therefore do not require oiling.
Carbon Steel Knives
Carbon steel is the material that all knives were originally made from. The reason that it was used is that it is easy to sharpen and achieves a very sharp edge. In recent years knives have mainly been made out of a single piece of stainless steel. This method of production is not the best way to make a knife but manufacturers favour this material as it is a simple construction and makes a shiny knife. Carbon steel knives will oxidise and discolour. This is not a fault, it is a nature of the material. Carbon steel knives can be sharpened to a razor edge. They must be dried after use and periodically they will need cleaning with lemon juice and a light scouring pad. Traditionally they are treated after use with camellia oil which inhibits the oxidation process. If the fact that carbon steel requires a little bit more maintenance is of concern then a laminated or folded steel knife should be considered.
Care
Kin knives should only ever be sharpened on a flat sharpening stone.The ceramic stone, the diamond stone and waterstones all work equally well. We prefer the ceramic stone as it is used dry and does not wear out. Diamond stones and water stones need lubricating with water and waterstones will eventually wear.
- Never place in a dishwasher
- Never cut bones or frozen food
- Never sharpen on a Butcher's Steel
- Never use as a chopper
- Always use on a wooden board
- Keep away from children
- Ideally store in a specific knife drawer