FAQ - Frequently asked questions
Detergents and high temperatures destroy the steel's temper (dulling the blade) and damage the handles (wood cracks, rivets loosen).
Yes, if you value a unique look and extreme hardness (HRC 60+), which translates to less frequent sharpening.
For European knives, typically 20 degrees per side; for Japanese knives, 10-15 degrees.
Paradoxically, wood (e.g., oak) has natural antibacterial properties. A plastic board, once scratched, becomes a breeding ground for bacteria.
A Santoku is shorter, has a straighter cutting edge, and is used for up-and-down chopping. A Chef's knife is more versatile, suitable for a rocking motion cut.
It should be regularly oiled with food-grade oil, washed by hand, and wiped dry. Do not soak it in water.
A honing steel is used for daily realignment of the blade's edge. A wheel or stone sharpener is for actually sharpening a dull knife.
Mainly for cutting bread (it doesn't crush the crust) and soft vegetables with a tough skin (tomatoes).
They require a special diamond sharpener. They are very sharp but brittle (can chip or break if dropped).
A magnetic strip is more hygienic (easy to clean) and doesn't take up counter space.