You’ve taken the plunge and gotten your new Samura knife. Now you might be thinking, how do I best prolong the quality and design of this knife? Keep reading to find out the best tips as recommneded by Samura craftsman.
Before First Use:
Make sure to rinse the knife under hot water and dry thoroughly. Do not clean knives in a dishwasher as this can damage the wood and steel. Samura steel is suitable for a variety of chopping boards but make sure to avoid using the knives on glass cutting boards as they can dull steel blades.
Slicing Guidelines:
Please exercise caution when cutting food with bones and consider using a cleaver for such tasks. For cutting frozen frozen food products, opt for a special double-sided saw knife with a serrated blade.
Proper Handling:
Please avoid leaving knives in the sink for extended periods, as it can damage both the handle and the knife blade’s edge. Clean knives manually with non-abrasive materials and dry them thoroughly before storage in a safe place away from heat and moisture. Do not clean knives in a dishwasher as this can damage the wood and steel.
Handle ceramic knives with care, as dropping them on hard surfaces can lead to chipping or splitting.
Storage:
Store knives in a knife holder or brush block, ensuring the blades do not come into contact with metal items away from moisture and direct sunlight.
Blade Sharpness:
Avoid checking blade sharpness with bare hands, it is recommended to test slicing a piece of paper instead as displayed in the photo above.
By following these care and usage instructions, you can ensure the longevity and optimal performance of your knives, enhancing your culinary experiences with precision and ease.
