| PROBLEM |
CAUSE |
SOLUTION |
| Cannot establish a true cutting edge |
1. Water stone is warped or distorted.
2. Sharpening technique or choice of water stone is incorrect.
|
1. Flatten the stone with a stone fixer.
2. Learn how to choose the right water stone and practice
correct sharpening techniques.
3. Send knife to KORIN for maintenance. |
| New knife cracks or chips |
1. Knife used on frozen foods.
2. Knife used on bones or extremely hard vegetables.
3. Cutting edge is too thin.
4. Twisting motion used when cutting hard foods.
|
1. Never use Japanese knives on frozen foods.
2. When slicing or cutting hard foods, do not force or twist
the knife. Instead, gently push the back of the knife with
the palm of your hand.
3. Do not oversharpen the edge. This will affect durability.
4. Do not twist knife when cutting hard foods.
|
| Rusting or discoloration |
1. Knife is not properly dried after use.
2. Knife is not properly cleaned after cutting highly acidic
foods.
3. High humidity in storage area; moisture trapped in knife
case.
4. Antiseptic or bleach used to clean knife. |
1, 2, and 3. Wash and dry knife carefully after each use.
Use stain-resistant steel knives or change storage place.
After cleaning and drying knives, coat with tsubaki oil.
4. Never use harsh chemicals to clean knives.
This can weaken the blade. |
| Two of the same model knives have different weights |
1. Japanese-style knives are handcrafted and vary from
piece to piece. |
1. Make a special order to meet your precise specifications. |
| Handle comes apart from blade |
1. Knife improperly cleaned and dried before storage.
Water trapped in handle and wood rots. |
1. Return to KORIN to refit handle to blade or for handle
replacement. |