We talk a lot about how to get our japanese knives really sharp but let's not forget that they are really dangerous. And this is especially true if you are a professional chef that spends several hours with a knife in his hand. The next review of a newly proud owner of global knives is an example of this:
"For a couple years I’ve used a Henckels santoku knife for almost everything I did in my home kitchen. I wanted a nice set of knives that would last me a very long time and were top of the line. I decided on Global cutlery, which are Japanese knives."
"The grip is very comfortable and wont tear your fingers up if you use them non-stop."
So far so good.
"They cut almost too smoothly…I sliced the tip of my finger within two minutes of using the big chefs knife
."Ouch.
A few Handling Precautions
- Do not point the tip or edge towards people, or drop the knife.
- To prevent injury, keep the knife away from children.
- Do not use the knife for purposes other than cooking.
- Never cut frozen foods or ice.
- Do not use the knife to cut very hard objects such as fish bone and animal bones.
- Do not put unnecessary pressure on the knife blade or chop with the knife.
- Do not knead with the knife.
- Make sure the blade/knife does not come into contact with anything hard.
For more information visit: Handling Precautions
Link: My New Knives
