Frequently Asked QuestionsHow do I care for my knives?How can I remove stains on my knives?How do I choose a sharpening stone?How often should I sharpen?I won't be able to sharpen my knife. What should I do?I'm concerned about online security. Is your website secure?I still don't feel safe. How else can I purchase from Kitchen Saito?
How do I care my knives?It is important to clean your knife properly after each use. A good way to do this is by scrubbing it with a sponge and detergent, before rinsing thoroughly with warm water and drying with a clean cloth. Knives that are made from carbon steel have a tendency to rust, so to avoid this happening wipe your knife regularly with a clean cloth during cooking and especially after using it on acidic or salted food.
When storing your knives it is important to avoid direct sunlight, heat and humidity. They are best kept in a cool and dry area. To store for a long period, always rub them down with oil (not cooking oil) before storing. Never allow knives to come into contact with flames or heat.
DO NOT soak knives in bleach or any other liquid, wash in a dish washer, use them to cut bones, frozen food or extremely hard products or use against a working bench or plates.
How can I remove stains on my knives?A "Rust Eraser" is useful for removing stains from knives and are available for purchase from our online store. To use, scrub your knife with the rust eraser and water. You can also try removing stains by applying cleanser onto your knife and scrubbing with the flat side of a wine cork.
How do I choose a sharpening stone?It is best to have the following 3 grid stones. 1) A coarse stone (#100) to repair the edge. This stone is used only when you repair a damaged blade. 2) A medium grade(#1000-1200) to create a sharp edge and 3) a finishing stone(#4000+) to give your knife strength and a razor sharp, mirror-like, beautiful edge. To find out more, please read our article on knife sharpening.
How often should I sharpen?How often you need to sharpen your knife depends on how often you use it as well as what you are using it for. In a busy commercial kitchen, it is advised to sharpen once every 3-4 days and to spend 3-5 minutes sharpening each knife. It is best to sharpen your knife before it has a chance to become blunt. To find out more, please read our article on knife sharpening.
I won't be able to sharpen my knife. What should I do?Although knife sharpening is a simple procedure, it requires a lot of practice to master it. At Kitchen Saito, we provides a knife sharpening service. Please contact us for more information.
I'm concerned about online security? Is your website secure?You can feel safe shopping online through our website, as we use a fully secure Secure Sockets Layer (SSL) gateway to process online payments, and do not store your banking details. All information is encrypted and transferred to our bank (ANZ) through "Eway", one of Australia's most trusted payment gateways.
One way to check whether or not the page your viewing is secure is to check for a solid key or padlock icon on the bottom right side of the screen. This is your guarantee that the site is secured by Secure Sockets Layer (SSL) 128/256 bit. Also, in the url line of your browser should begin with https instead of http, the 's' standing for 'secure'.
I still don't feel safe. How else can I purchase from Kitchen Saito?We are happy to process your credit card details offline, either over the phone or via fax. You can also pay with cheque, money order, paypal or direct deposit. Just choose your preferred method at the checkout and follow the prompts. |