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Best cutting surface and technique for your Shun

One aspect of caring for your knives is maintaining the edge and, when needed, sharpening the blade. But it’s also important to be aware of how you’re using your knives on a daily basis.

Cutting Surface 

The cutting surface you are using will directly affect the blades edge. A good cutting board will help retain a sharp edge for substantially longer. Wood, wood composite and polyethylene boards are all excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and will dull your blade very quickly.

Cutting Technique

Shun knives are designed to be used in a smooth, slicing motion - never in an up and down “chopping” manner. Imagine cutting wood with a handsaw, then slice through your food with a similar motion, intentionally pushing the knife forward and down as you slice, then pulling it back toward your body.

Always pay attention to where your fingers are in relation to the knife. Your skill and experience level should determine the speed at which you cut. When first slicing with a Shun, it’s best to slow down and enjoy the effortless precision and cutting ability of your new knife.

Shun knives are intended to be used for precision cutting purposes only – not for stabbing, piercing, or chopping. Use your Shun knives on meats and vegetables only, not on bones or very thick-skinned vegetables.  

 

 

 

 

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