Knife Care & Safety
Always store out of the reach of children! Never leave sharp knives in washing up water. Wash, dry and immediately store. DISHWASHER CLEANING IS NOT RECOMMENDED.
We ask you to exercise great care until you gain experience with these razor sharp edges. Remember that these are finely crafted tools, not “choppers”, and that misuse of these knives is not our responsibility.
Sharpening:
Even the super-hard cutting edge of I.O.Shen knives will eventually blunt with use. The recommended sharpening methods are to use a fine whetstone and requires some skill and will take some time. Rockwell 62° steel is extremely hard.
How important are sharp knives? The answer is VERY! For a number of reasons……
•Safety: Believe it or not – a sharp knife is far safer than a blunt one. It is far less likely to slip when slicing certain food items (e.g. Onions)
•Fatigue: Try using a sharp knife continuously, then a blunt one. The extra effort and concentration required is considerable
•Efficiency: Take two chefs and give one a sharp knife and the other a blunt one. The chef with the sharp knife will prepare far more food within the same time period
•Efficiency: A chef with access to a fast efficient sharpening system (as opposed to a conventional steel) will spend more time working and less time sharpening
•Appearance: Where prepared food items are on display, those cut or sliced with a sharp knife have a far more attractive appearance
•Portion Control: A sharp knife will cut exactly the portion required. A blunt one will not. Test this statement by cutting a tomato with a blunt, then sharp knife
We ask you to exercise great care until you gain experience with these razor sharp edges. Remember that these are finely crafted tools, not “choppers”, and that misuse of these knives is not our responsibility.
Sharpening:
Even the super-hard cutting edge of I.O.Shen knives will eventually blunt with use. The recommended sharpening methods are to use a fine whetstone and requires some skill and will take some time. Rockwell 62° steel is extremely hard.
How important are sharp knives? The answer is VERY! For a number of reasons……
•Safety: Believe it or not – a sharp knife is far safer than a blunt one. It is far less likely to slip when slicing certain food items (e.g. Onions)
•Fatigue: Try using a sharp knife continuously, then a blunt one. The extra effort and concentration required is considerable
•Efficiency: Take two chefs and give one a sharp knife and the other a blunt one. The chef with the sharp knife will prepare far more food within the same time period
•Efficiency: A chef with access to a fast efficient sharpening system (as opposed to a conventional steel) will spend more time working and less time sharpening
•Appearance: Where prepared food items are on display, those cut or sliced with a sharp knife have a far more attractive appearance
•Portion Control: A sharp knife will cut exactly the portion required. A blunt one will not. Test this statement by cutting a tomato with a blunt, then sharp knife
