Chef 's Knives . Samurai spirit . Samurai Kitchen.
5 Rules To Follow For Your Kitchen Knives
By samurai-minded kitchen knife lover, Chef Okouto
SIMPLE ACTIONS THAT PRESERVE YOUR PROFESSIONAL KITCHEN KNIVES
1. Use your knives only for cutting food.
This may sound logical, but many make this mistake. To avoid damaging the blade of your kitchen knives, do not cut materials such as wood, cardboard, packaging etc...
2. Do not use your cutters on too stiff workpieces.
It is good to remember: avoid using your knives on bones, frozen products, pits... In order to avoid breaking the blade or chipping it. ( For this kind of pieces you must use a butcher's cleaver or a boning knife).
3. Preferably use a wooden cutting board.
Or failing that, plastic. Indeed, other materials that are easy to clean but sometimes harder (such as glass, marble, etc.) can deteriorate the cutting edge of your knives over time.
4 . Take care of your high carbon knives.
For knives with high carbon blade , it is recommended to wipe the blade after use and keep the knife dry when not in use to avoid rust.
5. Clean your knives by hand.
To preserve the cutting power of your knives, it is best not to put them in the washing machine but to wash them by hand. Even if the supplier specifies that the knife is dishwasher safe.
Then dry them with a soft cloth to remove all traces of drops. Once dry, you can store it in a drawer, box, knife block or even a briefcase.
What could be more precious for a cook than his knife?
"Like the samurai with his sword, the cook is one with his knife." — Japanese cook.
The greatest chefs agree, there is no more important utensil for the cook than his knife. This is why Okout o strives to provide kitchen lovers with quality professional knives, not only efficient but also durable, suitable for both kitchen professionals and amateurs. Whether you're a professional chef or just starting your culinary journey, we've got the knife for you.
Our customers are our best ambassadors...
“My wrist and my cramps in my hand thank you, I haven't had any pain since and the blade is just too good and the edge nothing to say. Frankly I will buy another knife for sure.” —Sloan
"I am, we are more than satisfied and delighted as much by the aesthetics of your knives as by their efficiency. Don't change anything, everything is fine! Thank you again!" —Bruno