Search Search our store Close search. Log in Create an account. Home F. The Chef Knife Showdown: Santoku vs. The Santoku Knife vs. Knife Knowledge. August 21, Shop the story. As you become more comfortable with the up-and-down chopping technique, you can start chopping even faster by also employing the push-cut technique, which involves pushing the ingredient towards the blade as you chop.
A Santoku knife is one of the best choices when preparing a recipe that calls for minced herbs, garlic, or any other ingredients that involves very fine cuts. Again, that Granton edge will help release sticky garlic from the blade and avoid tearing delicate herbs which can impact flavor , while the length of the blade and weight of the knife offer greater control between cuts.
As an added bonus, the width of the blade is ideal for scooping up ingredients — just be sure to use the spine of the blade rather than the edge to avoid rolling or chipping the sharpened edge leaving you with a dull knife.
How you care for your kitchen knives has a direct impact on how long they stay sharp. Be sure to wash your Santoku knife immediately after each use — and by wash, we mean hand wash with warm, soapy water using a soft cloth or gentle brush to remove debris, if necessary.
Then wipe it completely dry with a towel before putting it back into a knife block. It offers plenty of space to store your kitchen knives and other utensils not to mention, you can also showcase your F. Knowing how to properly sharpen your kitchen knives takes time to learn and a bit of practice to perfect — especially when it comes to the Santoku knife.
Since most Santoku blades are double bevel and feature that handy Granton edge , the sharpening process can be a bit complicated for a novice. You'll also want to work with two whetstones, while keeping both moist during the entire process. Then how about one of those home electric sharpeners?
Search Search our store. Knife Collections Accessories. Search Search our store Close search. Log in Create an account. Home F. Dice it! This knife can literally do it all, hence its name. Holding your knife this way gives you much more stability and control while you cut. There's a reason you see chefs using it everywhere, from your local pub to the Food Network. Although the cutting edge on the santoku is relatively flat, the curve as it gets closer to the tip, lends itself perfectly to making a gentle forward sliding or drawing-back motion, letting you make paper-thin slices of whatever you're cutting.
Now here is where the flat part of the blade comes into play. This sliding technique not only allows for nice, clean cuts, but it's also easier on the edge of your knife, so your favourite kitchen companion will keeps its edge longer! Once you get the hang of sliding, you can even start to incorporate a little rock into the cut.
This allows you to get the most out of the knife's shape, without aggressive rock-chopping you see on TV, which can dull your edge quickly. If you do like to rock your knife when mincing herbs, just do so gently!
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