Knife Care ( rus. Уход за ножами )
Вымойте и высушите лезвие ножа сразу же после использования. Не мойте в посудомоечной машине.Wash and dry the blade by hand immediately after use. They are not dishwasher safe.
Используйте мягкую губку для мытья лезвия ножа. Избегайте абразивных жестких щеток и порошков, поскольку они могут повредить отделку клинка.
Use a soft sponge to wash the blade. Avoid abrasive dish scrubbers and powders as these can damage the finish of the blade.
Ножи из углеродистой стали (青鋼 – Aohagane, 白鋼 – Shirohagane и т.п.) смазывайте пищевыми маслами: камелии, гвоздичным, оливковым, вазелиновым и т.д.
http://www.moraofsweden.se/%D1%83%D1%85%D0%BE%D0%B4-%D0%B7%D0%B0-%D0%BD%D0%BE%D0%B6%D0%BE%D0%BC-morakniv
Рез по костям представляет опасность для ножа. Это может привести к сколам части лезвия ножа.
Do not cut through bones. This can chip the blade.
Никогда не используйте нож, чтобы резать замороженные продукты.
Never use this knife to cut frozen food.
Никогда не искривляйте (поворотом, кручением, изгибом), не раскалывайте продукты и не создавайте боковые нагрузки на лезвие ножа.
Never twist, cleave or prise the blade.
Всегда используйте деревянные или пластмассовые разделочную доску. Никогда не режьте на стекле, мраморе, сланцах, пластинах, фарфоре, мраморе или т.д. что тверже и плотнее стали. Также избегайте бамбуковые доски, это очень быстро притупляет ножи.
Always use a wooden or plastic cutting board. Never cut on glass, marble, slate, a plate, china, marble or anything harder than steel. Also avoid bamboo as it is very hard and dulls knives quickly.
Храните ножи таким образом, чтобы лопасти не могли соприкасаться друг с другом.
Store knives in a way that the blades will not knock into each other.
Используйте кожаный ремень для поддержания остроты края ножа (правка режущей кромки ножа). Никогда не используйте алмазный "мусат" или другой "мусат" из грубой стали, керамики который не рекомендован производителем ножей для конкретной серии ножей.
Use a ceramic honing rod or leather strop for the edge maintenance. Never use a coarse steel sharpening rod or diamond rod.
Не используйте станки или приспособления для заточки ножей. Всегда точите ножи вручную на водных камнях.Do not use a wheel sharpener or sharpening tools. Always sharpen by hand on waterstones.
Советы по уходу и использованию
— Мойте ножи сразу после использования. Избегайте длительного соприкосновения ножей с остатками пищи;
— Не используйте соду, чистящие средства содержащие хлор или хлориды, так как они вызывают коррозию стали и «съедают» изначальный блеск;
— Не используйте для чистки абразивные средства, металлические и синтетические щетки;
— В посудомоечных машинах размещайте ножи лезвием вниз, в отдельных от другой посуды корзинах, таким образом, вы сможете избежать царапин на ножах;
— Не оставляйте ножи погруженными в воду на длительный срок, особенно, жесткой водой, которая вредно воздействует на метал;
— Сразу после мытья вытирайте ножи при помощи мягких тканей или впитывающих губок;
— Сушки в посудомоечной машине не достаточно, чтобы избежать коррозии. После того, как цикл сушки закончился, вытрите изделия тканью;
— Старайтесь не оставлять столовые приборы на долгое время в посудомоечной машине.
http://www.masakageknives.com/knifecare.html
http://tojiro.net
http://arcos.com.ua
Instructions & MaintenanceImportant
http://arcos.com.ua
Instructions & MaintenanceImportant
This is the Stainless steel blade kitchen knife, which has good rust resistance for easy maintenance. However even stainless steel blade kitchen knife has rust situation if you leave it with wet condition.
- Before starting to use the knife, please wash it with water for cleaning up.
- Please do not put this knife in the dishwasher, please hand wash.
- Please do not leave this knife in water or wet condition for a long time.
- After using, please hand wash it and wipe it clean and dry with soft clothes. (Includes bolster and handle part)
- This is an extremely sharp knife. Please use special cares in using and storing it.
- Unlike German made knives, Japanese knife blades are ground to thin cutting edge for sharper cutting and easier re-sharpening. Please protect the edge from hitting hard materials to avoid chipping or cracking.
- Please do not use it to cut bone or frozen foods, hard foods such as lobster and crab which have hard surface.
- https://japanesechefsknife.com
Direction for using knife (https://jikkocutlery.com/pages/knife-care)
Japanese knives has thin and delicate blade. You must care the knife properly. Do not wash in the dishwasher or dish dryer.Please keep the knife dry, wipe the knife after use.Do not leave the knife wet overnight.Do not cut any frozen food, it cause the knife chipped.Use the right type of the knife for each task.Store your knife in a cool and dry place.Improper care cause rusting and chipping.
Japanese Knife CareGeneral knife care tips and warningsNever wash knives in the dishwasher Stain-resistant knives are not stainlessImproper care will result in rusting and chipping.Please wipe knives dry after use to prevent rusting.Use of honing steels or sharpening machines may result in chipping.We advice all customers to always use sharpening stones to sharpen or hone knives.
What Should I do to keep this knife from rustingMake sure the knife is dry After washing the knife, please dry the blade using a dry clothIf you are not going to use the knife for some time, apply a few drops of vegetable oil to the blade and wipe with a tissue
1: Wash thoroughly2: Wipe dry3: Apply a few drops of vegetable oil on the blade and wipe with a tissue4: Place the knife back in it’s cover※Please do not put in the dishwasher
How do I sharpen my knife using a stone1:Move the blade back and forward to re-sharpen the knife2:Apply pressure to the blade in the direction the back of the knife is moving and remove the pressure from the blade when moving in the opposite direction [This is the back of the knife apply pressure when you pull/push ] 3:You cannot sharpen a knife if pressure is applied both ways4:Please avoid making the angle too steep5:Continue on one side until you can feel a rough edge like this. This is a burr or “Kaeri” 6:Once the burr covers the full blade you have sharpened the knife enough7:For double edged knifes do the same for the other side8:For single edged knives once the burr covers the full length of the blade, sharpen the opposite side of the knife roughly 3 times9:Once you notice the burrs you can use a newspaper or stone to remove the burrs
Japanese Knife CareGeneral knife care tips and warningsNever wash knives in the dishwasher Stain-resistant knives are not stainlessImproper care will result in rusting and chipping.Please wipe knives dry after use to prevent rusting.Use of honing steels or sharpening machines may result in chipping.We advice all customers to always use sharpening stones to sharpen or hone knives.
What Should I do to keep this knife from rustingMake sure the knife is dry After washing the knife, please dry the blade using a dry clothIf you are not going to use the knife for some time, apply a few drops of vegetable oil to the blade and wipe with a tissue
1: Wash thoroughly2: Wipe dry3: Apply a few drops of vegetable oil on the blade and wipe with a tissue4: Place the knife back in it’s cover※Please do not put in the dishwasher
How do I sharpen my knife using a stone1:Move the blade back and forward to re-sharpen the knife2:Apply pressure to the blade in the direction the back of the knife is moving and remove the pressure from the blade when moving in the opposite direction [This is the back of the knife apply pressure when you pull/push ] 3:You cannot sharpen a knife if pressure is applied both ways4:Please avoid making the angle too steep5:Continue on one side until you can feel a rough edge like this. This is a burr or “Kaeri” 6:Once the burr covers the full blade you have sharpened the knife enough7:For double edged knifes do the same for the other side8:For single edged knives once the burr covers the full length of the blade, sharpen the opposite side of the knife roughly 3 times9:Once you notice the burrs you can use a newspaper or stone to remove the burrs
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