madnesssetr.blogg.se - Enso knives

No matter how careful you cut, there comes a time when your knife needs sharpening. It is a lot less complicated than you would imagine. Just like a car, your knife needs maintenance. We can establish you are on the right track then! Now it's time to talk maintenance. So you wash your knife properly, use it sensibly and store it safely. This can save you a trip to the emergency room! Tell everyone that uses the knives what kind of special care they need to stay in mint condition. Inform other people who might use your knife. Where you know what kind of care your knife needs, perhaps other people living with you do not.Always use a blade guard or, even better, a good magnet or knife block.

This will affect the sharpness of the blade.

**Store your knife safely.**When the knife lies in a drawer it can get damaged by getting in contact with other steel objects.

Also don’t forget to dry it off!Īlways wash your Japanese kitchen knife by hand. The knife can handle water, but dishwasher detergent can seriously harm the knife. Don’t wait with washing until after the meal, but wash immediately after using the knife. Blue Paper Aogami-steel) are very prone to rust. Wash and dry the blade immediately after use. Knives with carbon steel core (e.g. So never use a glass or marble cutting board. A good rule of thumb is: when your knife does not scratch the cutting board, the board itself is too hard for the knife. Marble and glass are easy to wash, but do damage the edge of the knife.

Always use a plastic or wooden cutting board.

This would be better for the knife and for your own safety. When you have to apply a lot of pressure, choose for a different knife or check the product. Japanese kitchen knife should smoothly go through something you are trying to cut.

When you need a lot of force during cutting, something is going wrong.

If you don’t, your blade will get dull really fast and small parts can even break off of the edge. It would be best to use a chopping knife or boning knife for this.

Avoid bones, grates, frozen food and hard seeds.

It is best to only make an up-and-down motion with the knife. This will definitely damage the edge of the blade. Also prying, wedging or chopping are absolutely out of the question with a Japanese kitchen knife.

Avoid lateral movement with the knife.

Chopping is done with a chopping knife, boning with a boning knife and you cut meat with a carving knife.

Use the right knife for the right job.

What do you think about them? Any reason to get one over another? Hollywoo stars and celebrities, what do they know? Do they know things? Let's find out. Tl dr - Working chef with a modest amount of tools trying to decide between Enso or Ultimate Edge.

I'm really just looking for a little push one way or another so I can finally pull the trigger and stop looking at the same 5 online reviews over and over trying to make my decision easier.

So the question is: does anyone have any experience with either or both? I've seen a handful of mentions here about the UE being a good bag, and I'm feeling pretty confident that if I shell out the $100 now I'll save myself some grief in the future. I think I've narrowed it down to the Enso and the Ultimate Edge, but they look functionally identical. I looked at the drumstick bags but I don't think they'll fit the 270 with the saya, and I'd like for every knife to have its own secure slot if possible. So here's what I've got to fit in the kit, so far: My kit isn't huge, but my little Messermeister 5 slot bag just won't zip shut with 4 knives in it, and I'm tired of throwing my non-knife kitchen tools in my backpack and rooting around for them all of the damn time. I still need a decent sized bag to securely carry my tools to and from work every day. Before anyone posts the link, I have searched all of the reviews here as well as the infamous "knife rolls are a complete scam" thread.