How to Care for a Five-Inch Santoku Knife
The Santoku knife originates from Japan and is used for multiple purposes in the kitchen, from chopping and mincing vegetables to cutting and trimming meat. Santoku knives usually have blades between 5 and 8 inches and length; the 5-inch blade is useful for trimming smaller cuts of meat and for dicing and mincing. Caring for the blade properly will extend its life and usefulness. Does this Spark an idea?
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Instructions
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Wash your Santoku knife by hand after each use. Even though many Santoku knives are dishwasher safe, washing by hand is gentler and will help keep your blade sharper. Washing the blade also helps prevent the spread of bacteria.
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Keep your 5-inch Santoku blade in its sheath or in a protective case; this will prevent it from getting scratched by other kitchen utensils and will prevent you from accidentally cutting yourself by reaching into a drawer to get the knife. Keeping the knife in a sheath or case will also help prevent the blade from growing dull.
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Sharpen your Santoku knife periodically using an electric knife sharpener or a small whetstone, both of which can be purchased at kitchen specialty stores. Sharpening the knife will keep it performing thin, accurate and quick slices, dices and cuts.
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