FAQ - Knifever knife

1. Why did my knives not come with sheaths?

Knifever Damascus knives come with a temporary cardboard sheath to protect the blade during transportation and protect you when the knives are taken out of the box. These are not permanent storage sheaths. We found that most people store their exquisite tableware on knife racks, drawer knife storage systems, or magnetic knife racks. In this case, including permanent scabbards will only increase waste in the world, so Knifever chose to include only recyclable cardboard scabbards and most of our knife lines.

 

2. What is the Rockwell hardness of different steels? What does it mean?

The Rockwell hardness tester provides a convenient way to compare the hardness of two materials, such as the type of steel. It measures hardness based on the penetration depth of a diamond cone pressed into the material under constant pressure. In short, the higher the number, the harder the material.

 

3. What is the difference between VG10, VG-MAX, and SG2 steel?

VG10, VG-MAX, and SG2 are three different types of high-grade "super steel" used by Knifever to make blades. In a blade with a Damascus coating, the cutting core—the steel inner layer that actually cuts—may be made of one of these advanced steels. Blades without cladding may consist entirely of one of these steels. These three sheets of steel go far beyond the typical "good, better, and best" classification. Instead, think of them as "excellent, first-rate, and ultra-premium."

VG10 is a highly refined stainless steel with the excellent edge retention and stain resistance.

VG-MAX contains more chromium and vanadium than VG10, which provides better edge retention and corrosion resistance, and enables Knifever to harden the steel, giving it surprisingly sharp edges. VG-MAX is only suitable for Shun Knife.
SG2 is powder steel; this means it is more refined than VG10 or VG-MAX, even if it is very hard, it is still more ductile (not fragile). It provides excellent edge retention and corrosion resistance, reducing debris.

 

4. What is the difference between Japanese steel knives and German steel knives? Which is better?

German (and other Western-style) knives tend to be heavier and are made of "tougher" but "softer" steel. They are also usually made of thicker blades, which means that more pressure is required to cut the food. More importantly, these knives are usually sharpened wider (20-25° on each side of the blade), again requiring more muscles to cut food. Due to the "softer" steel, German steel knives will also become dull faster and require more maintenance. Many chefs find that they need to sharpen their knives before each use.

Japanese steel knives are generally lighter in weight and made of thinner, harder steel. Because of their harder steel, the blade material can be thinner and the blade can be sharper—that is, sharper than similar German knives. For example, the Shun Knife is sharpened to a 16° angle on each side of the blade. Lighter and thinner blades make Japanese steel knives like Shun very flexible and precise, and can even reduce fatigue during use.

This is not to say that German steel knives are "bad". (In fact, softer steel allows them to withstand more blade abuse.) It's just that Japanese steel knives are different creatures. You may find that you need to improve your tool technology to take advantage of the lightweight precision that Japanese steel knives must provide. For example, if you are accustomed to cutting with a German knife and simply pressing down, when using a Japanese knife, make sure to slice by moving the knife forward or backward. This avoids crushing the food, allows the thin and light blade to slide over whatever you are cutting, and helps you make very precise cuts.

 

5.  Why are some fragments missing from my knife?

As moisture remains on the blade, micro-corrosion may occur, which can cause tiny or missing fragments to appear on the blade of the knife. Moisture weakens stainless steel and promotes micro-corrosion. If moisture remains on the blade repeatedly, even in normal use in the kitchen, small debris will be generated on the weak part of the blade. To prevent this, please clean the knives immediately after use and dry them thoroughly with an absorbent cloth or towel. Please be extra careful to dry the sharp blade of the Knifever safely and keep your fingers away from the blade.

 

6. Can I wash knives in the dishwasher?

We recommend that you do not wash knives in the dishwasher. The reason is as follows: the dishwasher may be hard for all your dishes, but it is especially difficult for knives because they are easily hit during the cycle. Conversely, sharp knives will also leave a "jingle" in your dishwasher. In addition, when different grades of metals are washed together, higher quality metals (such as Knifever blades) may appear brown spots. These spots are difficult, if not impossible, to remove. Finally, many dishwashing detergents contain corrosive agents, such as citrus extracts. This will not only cause unnecessary wear and tear of the tableware but also cause pitting or corrosion along the Knifever knife.

 

7. What are appropriate cutting surfaces?

One key to keeping Knifever(or any other knife) sharp and avoiding chips is to use a suitable cutting surface. To help maintain the edges, use a cutting board made of a softer material that will "bend" under the blade, such as Shun's Hinoki cutting board. If the knife can leave a cutting line on the board, it means that your cutting board is soft enough. Please do not cut on tiles, ceramic plates, marble, granite, plastic or acrylic. All these surfaces will quickly dull and chip your blade.

 

8. What is the proper way to hone a Knifever blade?

In order to maintain the life of the blade and obtain the best performance, it is very important to keep the tool polished. But keep in mind that there is a big difference between honing and sharpening. Honing and maintaining your blades. It just readjusts the micro edge of the blade to provide you with the best performance until your knife is ready to sharpen. Sharpening is actually removing metal from the blade and placing a new edge on the knife. If you practice regularly, you will reduce the need for sharpening and extend the life of the tool.

You can easily sharpen the knife with the smooth honing steel. Our honing steel has a built-in honing guide that can be set to the correct 16° angle. Align your knife with the guide, then tap a few lights on each side of the blade. This is all you need to maintain your advantage. (Please do not use diamond steel for regular honing. Diamond steel is used for sharpening and will remove the metal from the tool before it is needed.)

9. How should I store my Knifever knives?

In order to maintain the life of the blade and obtain the best performance, it is very important to keep the tool polished. But keep in mind that there is a big difference between honing and sharpening. Honing and maintaining your blades. It just readjusts the micro edge of the blade to provide you with the best performance until your knife is ready to sharpen. Sharpening is actually removing metal from the blade and placing a new edge on the knife. If you practice regularly, you will reduce the need for sharpening and extend the life of the tool.

You can easily sharpen the knife with the smooth honing steel. Our honing steel has a built-in honing guide that can be set to the correct 16° angle. Align your knife with the guide, then tap a few light on each side of the blade. This is all you need to maintain your advantage. (Please do not use diamond steel for regular honing. Diamond steel is used for sharpening and will remove the metal from the tool before it is needed.)

 

10. How can I help maintain the life of my knife?

If you use your Shundao correctly, it can provide you with lifelong service. However, the correct use of your knife is not only about how to maintain the blade or how to sharpen the blade; it is also about how you use the knife every day.


Please do not push the blade directly down. This will not only cause your arms to fatigue, but it will also make your blades harder-and may lead to chips. When cutting, it is important to use the "locomotive" movement. Move the blade forward or backward. By pushing the blade forward when cutting, instead of directly pushing it down, the blade can do the job without having to use your muscles to cut. The same applies to pulling back the knife. This slicing action will reduce unnecessary muscle strain and keep your blade in good condition.

 

11. Someone used our knife incorrectly and caused damage, Is it covered?

Any misuse or damage caused by accident, regardless of ownership, is not a defect. However, we can try to improve the condition of the tool. We can try to repair and/or reshape your blade. Nevertheless, if our attempt is unsatisfactory or unsuccessful, Knifever is not responsible for changing the knife.

 

12. The tip of my knife is bent. Can you repair or replace it?

The curved tip is the result of improper use or accidental handling. Inappropriate use includes—but is not limited to—using the tip of the knife to start cutting, bending the tip of the knife while the knife is still stuck in the food you are cutting, or using it as a prying tool. Accidental handling includes but is not limited to, dropping the knife into a sink, counter, or floor, or bending the tip of the knife when pulling it out of the knife holder. In this case, the bent blade is not a defect. However, Knifever can try to repair and/or reshape the blade for you. If our attempt is unsatisfactory or unsuccessful, Knifever is not responsible for changing the knife.

 

 


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