Caring for your Kin knife
Kin knives should only ever be sharpened on a flat sharpening stone or ceramic sharpening cone. 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.
- Keep away from children.
- Never sharpen on a butchers steel or a pull through sharpener.
- Never use as a chopper/cleaver.
- Always use a wooden board.
- Ideally store in a specific knife drawer.
- Always sharpen on a flat stone/benchsteel or ceramic stone.
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, Sazanami and Takamura 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Carbon steel is the material that all knives were originally made from.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. The Sanjo, Kobe, Shirasagi, Kataba and Traditional Set ranges have carbon steel blades