What is the difference between Japanese steel and German steel knives? Which should I choose?
Japanese steel knives are generally lighter in weight and are made of thinner, harder steel. Due to their harder steel, the blade stock is thinner and thus holds its razor-sharp edge for longer. While the lighter, thinner blade makes Japanese steel knives extremely agile and precise, it also makes them more prone to chips.
German knives tend to be heavier and made of “tougher” but “softer” steel, the softer steel enables them to take a bit more edge abuse. But this makes it difficult for them to hold a razor-sharp edge for long, requiring frequent sharpening.
You may find that you need to refine your knife technique in order to take full advantage of the light precision that Japanese steel knives have to offer. For instance, if you’re used to simply pressing downward to make a cut with a German type knife, with a Japanese knife you want to make sure you slice by moving the knife forward or backward.
What is VG10 steel?
VG10 is a type of advanced “super steel” that we use to make our blades. It’s highly refined with excellent edge retention and stain resistance. Some of our blades with Damascus cladding feature an inner layer of steel that gives you an unbelievably smooth cut.
What are the different shapes and what are their purposes?
Each culinary blade shape has been developed over the years to address specific needs and uses. Some, like the chef’s knife and the paring knife, are general-purpose knives that every kitchen and every cook needs.
Others, like the fillet knife and the meat cleaver, are for cooks who have specialized needs; in this case, working extensively with meats. The product description for each knife on this website provides information on the key uses for each particular knife.
Can I wash my knives in the dishwasher?
We recommend that you do not wash your knives in the dishwasher. The dishwasher can be hard on all your dishes, but it can be especially hard on knives because they tend to get pushed around during the cycle. Conversely, sharp knives can put marks in your dishwasher, too. Many dishwashing detergents contain corrosive agents, such as citrus extracts. Not only can this cause unnecessary wear on your dishes, but it can also cause pitting or corrosion on your Knives Boutique knives.
For all these reasons, we recommend that you protect your knives by handwashing them with a gentle dish soap.
What are appropriate cutting surfaces?
One key to keeping a Knives Boutique (or any other knife) sharp and avoiding chips is to use an appropriate cutting surface. To help maintain your edges, use a cutting board made out of softer materials and will “give” under the blade. If the knife can leave a cut line in the board, your cutting board is sufficiently soft. Please do not cut on tile, ceramic plates, marble, granite, plastic, or acrylic. All of these surfaces will dull and chip your blade very quickly.
What is the proper way to hone a Knives Boutique blade?
To maintain the life of your blade and for optimal performance, it’s important to keep your knife honed. But remember that there’s a big difference between honing and sharpening. Honing maintains your blade. It simply realigns the micro edge of your blade to give you the best performance possible—until your knife is ready for sharpening. Sharpening actually removes metal from the blade, putting a fresh edge on the knife. If you hone regularly, you’ll cut down on the need for sharpening and extend the life of your knife.
(Please do not use a diamond steel for regular honing. Diamond steels are for sharpening and will remove metal from your knife before it is necessary.)
What’s the best way to sharpen my knives?
You can sharpen your knives easily on a whetstone or with a pull-through sharpener like our Premium 4 Stage Knife Sharpener when you feel like the edge could use some sharpening. But please remember that sharpening is not something that should be done on a weekly basis. Sharpening actually removes some of the metal from the blade, so sharpening too frequently may reduce the life of your knife.
How should I store my knives?
Store your knives in a block, a knife case, an in-drawer knife holder, a sheath, a magnetic bar, or in the original box. If your knives are just thrown in a drawer, they can get dulled or chipped, as well as being a potential hazard when you reach into the drawer.
Is there anything Knives Boutique knives shouldn’t be used on?
Please do not use knives on large bones, joints, or frozen foods. Most Knives Boutique knives are designed for precision slicing rather than crushing down through hard materials. However, Knives Boutique does make specialized knives designed to take on these types of tasks. You will be able to cut through things like chicken bones, squash, including pumpkins, as well as produce with thicker, tougher rinds, such as pineapple or watermelon. For chopping through bones, we recommend the Knives Boutique Meat Cleaver Collection.
How can I help maintain the life of my knife?
If you use your Knives Boutique knife correctly, it can provide you with a lifetime of service. Yet using your knife correctly isn’t only about how to maintain the edge or how to sharpen the blade; it’s also about how you use the knife on a daily basis.
Please do not push straight down on your blades. Not only will this result in arm fatigue for you, it can also be hard on your blades—and could result in chipping. When you cut, it’s important to use a “locomotive” motion. Move the blade in either a forward or backward direction. By pushing the blade forward when you chop, rather than pushing straight down, the blade does the work instead of having to use your muscle to cut. The same applies to pulling back on the knife. This slicing motion will cut down on unnecessary muscle strain and keep your blade in excellent condition.
Why does my knife not hold an edge like it did when it was new? Is this covered under warranty?
Maintaining the edge of your knife to ensure it does not become dull is considered normal care and is the responsibility of the owner. It is not a defect covered by warranty. The sharpening process removes material from the knife. This means that the more you sharpen your Knives Boutique, the wider the edge geometry becomes and the more frequently your knife will require sharpening.
Two things you can do that will help keep your knives sharp are to cut on a "soft" wood cutting board using a smooth, slicing motion, and to hone frequently with a Honing Steel.
A softer cutting surface "gives" under the knife and helps resist chipping. Never use a hard surface such as marble or glass; it's a surefire way to damage your knife.
Proper cutting technique also helps maintain your knife's edge. Knives Boutique Cutlery is designed to be used in a smooth, slicing motion—and never in a forceful, up-and-down “chopping” manner. The proper cutting motion is, pushing the knife forward and down as you cut through the food, then pulling the knife up and back towards you to position it for the next cut. The razor-sharp blade of your Knives Boutique makes this practically effortless. Remember to use caution at all times and pay attention to where your fingers are in relation to the knife and the knife's cutting edge.
Knives Boutique knives are stainless steel, so why is there rust on my blade? Is rust covered under warranty?
Stainless steel can still develop rust. Rust is caused by moisture left on the blade. Rust is not a manufacturing defect and is not covered under warranty. Carefully wipe the knife with a clean cotton towel before putting away to avoid rust formation. However, there are many products available in the market to remove rust from steel, we recommend choosing one that’s of a good quality.
The logo, Damascus layers, and/or handle of my knife have faded. Is this covered under warranty?
Fading and signs of wear are not defects; they are caused by normal use. The warranty does not guarantee the aesthetics of a product after it has been used.
Someone used my knife & did not know how to use it properly; they caused damage. Is it covered?
Damage caused by misuse or accident by anyone, regardless of ownership, is not a defect, hence Knives Boutique is not responsible for replacing the knife.
I dropped my knife and damaged or broke it; is this covered under warranty?
The warranty policy does not extend to damages incurred by accidental handling. Unfortunately, Knives Boutique is not responsible for replacing the knife.
I’ve bent the tip of my knife. Can you repair or replace it?
A bent tip is the result of inappropriate use or accidental handling. A bent blade is not a defect in such circumstances and Knives Boutique is not responsible for replacing the knife.
Can I have my old knife back if you choose to replace it?
We're sorry, but we cannot replace a knife and return the old one.