Unlike other knives, such as German knives, Japanese are designed to be very lightweight, with a fine edge. Their steel blade is brittle and sharp, unlike other knives that are designed to be tough and flexible. As a result, these Japanese knives will be very, very sharp. The edge is less likely to bend, so it will stay sharper for longer. Japanese knives must be hand washed because the dishwasher may damage the blade, but quality Japanese blades don't usually need as much sharpening to attain a razor-sharp edge, but may need more frequent sharpening because the blade edge is not as durable.Tuesday, December 15, 2009
Art for Killing Japanese Knives (5)
Unlike other knives, such as German knives, Japanese are designed to be very lightweight, with a fine edge. Their steel blade is brittle and sharp, unlike other knives that are designed to be tough and flexible. As a result, these Japanese knives will be very, very sharp. The edge is less likely to bend, so it will stay sharper for longer. Japanese knives must be hand washed because the dishwasher may damage the blade, but quality Japanese blades don't usually need as much sharpening to attain a razor-sharp edge, but may need more frequent sharpening because the blade edge is not as durable.