Lesson 4 – Stay Sharp

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Stay sharp

It’s a fact: eventually all knives become blunt with use.  Even the extremely hard Miyabi knives. Although you will have to cut an awful lot of sushi before that happens.

There are two simple things you can do to keep your knife sharp for as long as possible:

  • Use your sushi knife for nothing else but sushi (that includes sashimi and garnish)
  • Always cut on a wooden cutting board. Any other material will make your knife blunt way too soon.

You may also consider using one knife for cutting fish, seafood and the actual sushi rolls, and a different knife for cutting carnish. That will keep your knives sharp even longer.


Do it yourself

What to do when that dreaded time arrives your knife has become blunt? You obviously don’t want to discard your expensive sushi knife. No worries, Chef Devaux to the rescue! Click here to learn how to sharpen your knife professionally.


Sharpening service

Chances are you’re thinking this is too much trouble. Well, you could have your knives sharpened by a professional knife sharpening service. They do still exist. Look on the internet to locate them. These services obviously do cost money, but considering you’re getting professional treatment, it may be worth it.


The feel good factor

On the other hand, if you learn to sharpen your knives yourself with the help of Chef Devaux, you will have acquired a skill that’s useful for the rest of your life. It’s also quite satisfying to know that you’re using a knife that is really sharp because you made it sharp. All the more when using it to make sushi that tastes great because you made it taste great. So if you do decide to sharpen your knives by yourself, feel free to brag about it. You’ve earned that right!

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