To store knives horizontally, two racks can be set vertically spaced several inches apart. For large items, such as heavier hand planes with a relatively small contact area, we recommend two horizontal racks spaced several inches apart. Holding-power is dependent on shape, friction and size of item. With the holding power of rare earth magnets, this strip is capable of holding heavier items such as large hand tools. Your knives and tools will be safely secured. Also, unlike traditional countertop knife blocks, bacteria cannot get trapped in deep slots. Your knives will stay sharp longer because wood is edge-friendly. Unlike typical magnetic holders that rely on steel rails, this rack won't ding or nick your high quality blade steel. You'll wonder how you got along without it! As long as it's magnet friendly, you're good to go. This magnetic knife strip can be used for just about anything you can imagine. Quartered Sycamore Magnetic Knife Strip (18") These sharp and smooth functioning shears feature a blue textured/rubber grip. Slightly right-handed handle but we know some lefties who use them too. Strong enough to cut through a penny, these shears were designed for heavy-duty kitchen tasks. They are held together by an adjustable nut with a quick-release joint so that you can maintain tight blade-to-blade contact and yet be easily taken apart for cleaning (very important in a kitchen shear!). The drop-forged stainless steel blades are some of the strongest we could find. One blade is micro-serrated for holding onto slippery surfaces while the other has a razor-polished edge that slices cleanly through tough shells and bones. They will make quick work out of hard shellfish shells, poultry bones, fish bones, and miscellaneous packaging. MAC's forged kitchen shears really get the job done. (If you don't know about ChefSteps, go over and check them out!) Their recommendations are always pretty spot on. For more detailed information on care for your knife, please head to the " Use & Care".I was really excited when the folks over at ChefSteps ( told me about their favorite kitchen shears. When the time comes to sharpen these premium blades, we recommend using a Shun or Seki Magoroku Whetstone, or sending your knives to a professional sharpener.Ī Kai Shun retailer can recommend a professional sharpener or may be able to offer a sharpening service directly to you.įollowing these simple tips will ensure your Kai knives are always ready to use and will continue to be enjoyed for many years to come. Weekly honing will extend the time between sharpening significantly. In order to maximise the life of the blade, regular honing with a Shun Honing Steel will be necessary. We do not recommend storing the knives unsheathed in a drawer, as this can be a potential hazard to the blades as well as your fingers. Never leave your knife sitting in a sink full of soapy water, metal does not respond well to being submerged in water for prolonged periods of time.Īfter you have washed and dried your knives, store them in a block, knife case, in-drawer tray, sheath, magnetic knife holder mounted on a wall, or in the original box. Let the knives air dry for a few minutes before returning them to storage. Do not use soaps with citrus extracts they can promote rust. Kai recommends that you protect your investment by hand-washing your blades with gentle dish soap. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.Īs with any lifetime investment, it is important to take the best care possible in order to prolong the life of your knife. Wood, wood composite and polyethylene boards are all excellent choices. A good cutting board will help retain a sharp edge for substantially longer. The cutting surface you are using will directly affect the blades edge. Use on these or similar items can damage the cutting edge or cause the blade to fracture and break.Ĭare must be taken, as with all knives, not to subject the blade edge to sideways forces or twisting as this can result in chipping or cracking. Please do not use Shun knives on hard materials such as bones, joints, frozen foods or very hard vegetables like pumpkin. Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body. Shun knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping”, piercing or stabbing motion (unless you are using a Kai knife specifically designed for this action e.g. However, it is also important to be aware of how you are using your knives on a daily basis. One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade.
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