Razor Sharp Unlimited Knife Store and Sharpening Service Tampa Florida

Memorial Remembering Benachmade Founder Les de Asis

Benchmade Founder Les de Asis

Razor Sharp Unlimited as a Benchmade dealer for 16 years we were deeply saddened to hear of the passing of the friend, founder Benchmade Les de Asis last week in Feb 2020.  The Benchmade Knife Company and Les have always stood behind our small business and supported us though thick and thin times personally and in the knife industry and market. He even made a point to know our names at shows and really listen to our suggestions and sent Benchmade teams to see what our customers thoughts were to better there product and service to the user and as to how the knife industry was evolving to customers to EDC. To the de Asis family Roberta, Jon and Melissa and the Benchmade team employee's we have lost a legend and a great mentor .  

 

 

Some top choices in specialty knives shapes & their uses

Some top choices in specialty knives shapes & their uses

It's true that not everyone needs every knife. But if you love to cook, sooner or later, you're going to start eyeing specialty knives. Because the right tool at the right time really can make all the difference. Here are some of our favorite "nice to have" knives—in addition to the Japanese styles we discussed last time.

BREAD KNIFE. It’s a crime to ruin a fresh loaf of bread by smashing it beneath the blade of a dull knife. The wide, “low frequency” serrations on Shun bread knives provide the power you need to gently cut through a crusty loaf without tearing the tender interior. And it works equally well on soft breads and even pastries.
VEGETABLE CLEAVER.Sometimes known as a Chinese cleaver, this squared knife has a very wide blade—and every part of it is put to use. The edge is used to prep vegetables, especially larger ones such as cabbage. Yet some cooks find their cleaver nimble enough for almost every kind of slicing and dicing. The flat of the blade is great for smashing garlic cloves. But don't use it on joints, bones, or meat; a meat cleaver is made for that.
BUTCHERY KNIFEThis is the perfect knife for boning and trimming meat, as well as portioning it. The 6-inch length is the precise length needed for efficient butchery—not a quarter inch more, not a quarter of an inch less. It's also handy for anything you'd do with a utility knife—from trimming vegetables to slicing salami. 
SLICING KNIFEThe slicing knife's longer length, narrower blade, and Shun-sharp edge you can make long, even slices without tearing or sawing. This kind of clean cut keeps more of the meat juices—and thus more of the flavor—inside the meat, rather than pooling on the cutting board. 
ULTIMATE UTILITY KNIFEThis shape is unique to Shun and our parent company, Kai. The cutting edge has low-frequency serrations that slice delicate thin-skinned fruits and vegetables with ease. The wide blade with its rounded tip makes it a great knife for spreading mayo on a sandwich, then the serrations work like a bread knife to cut the sandwich without tearing. It may not look traditional, but try it and find out how often you'll find yourself reaching for this multi-function knife.
BONING/FILLET KNIFE. Like it's name says, this knife is adept at these two key kitchen chores. For boning, the narrow, sharp, curved blade gets in close to the bone, making it easy to separate meat from bone. When filleting fish, the blade's 6-inch length glides through the fish, quickly removing bones and skin. Plus, the narrow blade reduces the drag as you cut

How to use the most common Japanese knife styles

Traditional Japanese knife styles

Japanese culinary tradition calls for a different knife for just about every task. Frankly, the variety can be a little daunting. That's why Shun offers a select group of Japanese-style knives that give you the precision of specialized tool combined with the versatility of a multi-purpose tool. Here are some of our favorites:

Japanese culinary tradition calls for a different knife for just about every task. Frankly, the variety can be a little daunting. That's why Shun offers a select group of Japanese-style knives that give you the precision of specialized tool combined with the versatility of a multi-purpose tool. Here are some of our favorites:

SANTOKU. A santoku is an Asian-inspired chef’s knife. A santoku is a knife of many talents; some cooks even prefer a santoku to a chef’s knife. While some have a completely straight edge, the slight belly curve on the Shun santoku enables you to rock the blade slightly and makes this santoku as easy to use as a chef’s knife. It is especially well suited to the down-and-forward cutting motion known as a push cut. The santoku usually comes in 7- or 5-inch blade lengths.
HONESUKIThe triangular blade of this Japanese boning knife is perfect for maneuvering around bones and between joints. The shape provides a high level of control enabling the user to process poultry and other proteins with ease. The razor-sharp blade makes removing breasts from bone simple and it cuts through joint cartilage almost like butter. Scoring and trimming is a breeze, too—and the blade’s spine can be used for scraping as well.
NAKIRI“Nakiri” is Japanese for “vegetable knife.” Cooks around the world choose this beautiful and extremely useful tool when preparing fruits or vegetables. With its straight blade, edge, and spine, the nakiri isn’t rocked like a chef’s knife. Instead, it is used with a simple push cut—down and forward. A fine dice of onions is fast, easy, and the nakiri’s blunt end makes it safer, too.
MENKIRIIn Japan, a menkiri is a noodle-cutting knife. The long, straight, razor-sharp edge contacts the cutting board completely to make cutting a folded sheet of fresh noodle dough almost effortless. Of course, in the same way that it can help you cut beautiful, even, delicious noodles, it is equally adept at cutting a full range of fresh, homemade pastas. And it even provides excellent cutting control for slicing vegetables.
KIRITSUKEThe kiritsuke is known as the Japanese master chef’s knife. It is used for a wide variety of kitchen tasks, similar to a chef’s knife. It works extremely well with vegetables. Julienne, dice, or brunoise; shave chives and scallions. It’s also an excellent choice for cleaning and portioning boneless proteins, and particularly fish. It slices cooked proteins with grace and ease. In fact, it’s so sharp and fine that some even use it in place of a mandolin.
DEBAMost often used to process fish and poultry, this traditional Japanese knife may be used to fillet fish, cut through small bones and skin, bone poultry, and cut meat. A deba is a single-bevel knife—sharpened on only one side of the blade—has a wider blade, a dropped point, and a curved belly. The Shun deba features the traditional slightly hollow-ground back to help food release quickly from the blade. Debas come in a variety of lengths.

What's the best tang for a kitchen knife?

Many of us have had it drilled into our heads by one pundit or another that the only good tang is a full tang. But that's not necessarily so. For instance, because samurai swords were meant to be ultra sharp and light, many of them were constructed with a partial tang. That means that the blade stock protrudes part way into the handle rather than all the way to the end. It makes for lighter, quicker, more agile handling. Shun uses a variety of different types of tang on our knives, all used for specific performance reasons. 

FULL COMPOSITE TANG. A number of Shun series feature a full-composite tang. This means that metal goes all the way to the end of the handle, but they are two different steels welded together. A full composite tang enables Shun to ensure each knife is perfectly balanced—as well as making these Shun knives lighter for easier handling.

FULL TANG. The Shun Kanso series features simple, full-tang construction. You can see the blade steel, from tip to butt. It provides cutting  balance and strength.

RABBET TANG. This is one of the traditional ways samurai swords were commonly made. It enables Shun to control the weight of the knife for quick and agile cutting. It also enables us to fully enclose the tang to ensure a comfortable grip

 

Knife collecting guidelines storage purchasing and education

Here are a few guidelines that will enhance the value of your collection.

Image result for Guidelines to knife collecting

1. Always try to buy knives in mint or in near mint condition. These will stand a better chance of increasing in value as times and the market changes.
2. Never sharpen a knife in your collection. This will decrease the value of your knives. Untouched is best
3. Keep all COA's (certificate of authenticity) boxes and papers with your knives. Sometimes the packaging is as valuable as the knife. Keep good records so you know where, when, and how much you paid for each piece.
4. Don't try to collect everything it can be costly and near impossible. Be open minded and do research for the features and benefits of what you like. Some advise to concentrate on a certain brand, pattern, material, specific period custom mid-tech or factory produced. Our thoughts are to collect what you love. If your collecting for an investment it's best to leave your emotions out of the equation. If you love the knife before you buy it your judgement could be impaired. 
5. Handling your knives as little as possible. The natural oils and acids on your hands will cause blades to tarnish or rust. Rubber gloves can be a great addition not to mention handling your knives increases the risk of dropping them and cracking a handle or damaging a blade. We recommend using a product such as Renaissance micro-crystalline wax polish.  
6. Keep your knives polished and wiped down with a light oil and store in a dry place. If you live in a humid climate make sure to store your knives with an anti-humidity product such as Damp Rid.
7. Purchasing your knives from a reputable dealer like Razor Sharp Unlimited. You can purchase from us online or visit our retail location and have the assurance that what you are purchasing is backed by our company polices and warranties. 
8. Educate yourself so that you don't end up collecting what you thought was an original piece only to find out it's a copy. Educate yourself on packaging, counterfeiters often times counterfeit the packaging also. What do you know about the maker, or the factory. Invest in guide books or do your online research. 

What's the difference between honing and sharpening your knives?

What's the difference between honing and sharpening your knives the difference is huge.

When honing is no longer effective in bringing the "sharp" back, then it's time for real sharpening. Whenever you sharpen your knife, a bit of the metal is removed. But that's no cause for concern. Your Shun is designed for a lifetime of use and can be sharpened again and again

 

HONING. Align the flat side of the blade with the 16° angle guide on the hand guard of your Shun honing steel. Maintaining that angle, gently pull the blade down the steel from heel of blade to tip. Do this three to four times. Then repeat on the other side of blade with an equal number of strokes. Some cooks hone once a week, some hone every day. It just depends on how much you use your knives. Either way, you will be amazed at the difference it makes when you cut. 


Sharpening removes metal from the blade, honing doesn't


KNIFE SHARPENING. Sharpening is trickier. It's critical to make sure the knife is sharpened at the correct 16° angle. But remember, sharpening actually removes metal from the blade, so sharpen only when you really need it. Once a year is probably more than enough for most home cooks. Professionals, of course, will need to sharpen more often. The easiest way to ensure your knives are sharpened correctly is to send them back to us for FREE sharpening. If you prefer hands-on sharpening, we recommend learning how to use a Japanese whetstone. The Shun 3-Piece Sharpening Set includes a base that helps you maintain the correct angle more easily.

 


 

Keeping your Shun performing beautifully Hand Wash, Hand Dry, Storage

Tip 1: HANDWASH. Please don't put Shuns in the dishwasher. The washer jets shift items around, banging them against each other and dulling your razor-sharp blade. Washers can also prematurely dull the shine on both blade and handle. Handwashing with gentle dish soap is all you need. Don't use soaps with citrus extracts or bleach; they can promote corrosion. Some cooks don't even use soap, cleaning their knives solely with pure water.

Tip 2: DRY THOROUGHLY. If moisture is left on the blade's cutting edge, micro-corrosion can occur, which can result in tiny chips or missing pieces in your knife’s cutting edge. If moisture is left on the edge repeatedly, even normal use in the kitchen can result in small chips in the weakened sections of the edge. To guard against this, dry your knife thoroughly with an absorbent cloth or towel, making sure to include the sharp cutting edge. Take extra care to keep your fingers away from the edge as you dry.

Tip 3: STORE SAFELY. After you have washed and dried your knives, store them in a block, knife case, in-drawer tray, or sheath. We do not recommend storing the knives unsheathed in a drawer, as this can be a hazard to the blades as well as your fingers.

Shun Kitchen Knives Beautiful & Practical Damascus Cladding

Shun’s Damascus is formed by layering different types of metal alloys together, then forging them into a single piece. The process and the different characteristics of the layered metals create the rippling patterns in you see on the blade. The number of layers can vary; many Shun knives, for example, have 34 layers of metal on each side of a high performance VGMAX cutting core.

As Shun artisans grind each Damascus-clad blade from its thickest point at the spine to its razor-sharp cutting edge, they reveal the patterns. To bring them out even more, they bead blast or acid-etch each blade. Bead blasting also provides surface textures to help food release from the blade and reduce cutting drag. During acid etching, the layered metals react to the solution in different ways. For example, carbon steel darkens, while nickel silver remains bright. The alternating layers of darker and brighter metal help reveal the flowing, rippled pattern.

Great ways to start ensuring your Shuns stay in top condition

Shun's advanced steel enables us to make a cutting edge that's hard, thin, and razor-sharp. But to maintain Shun's high-performance cutting without damaging that thinner edge, it takes a little extra care and practiced technique. See three easy tips below for ways to ensure your Shun keeps its razor edge in the very best shape for the very best cutting. 

Tip 1: DON'T CHOP. Even though you see some TV chefs banging away with their knife as if it were a hammer, that's not the right way to handle a Shun. Our harder steel enables us to make a sharper edge for easier cutting. This also means the steel is less flexible than "softer," cheaper steel; if it is hammered against the cutting board, it will tend to be damaged rather than bending. What's the solution? See Tip #2.

Tip 2: DO SLICE. Cutting's easier when you slice. Instead of hammering your chef's knife through food, use a "locomotive" motion to push the knife forward and down as you slice, then pull the knife back towards you, setting up for the next slice. With this simple technique, you'll glide through your cutting tasks so quickly and easily it will suprise you how sharp these knives really are.

Tip 3: DO USE A SOFT CUTTING BOARD. Marble, granite, or glass are a no-no. Why? When the thin, hard edge of the Shun meets the hard, unforgiving surface of the cutting board, you're almost guaranteed to damage your edge. Instead, choose a cutting board with "give" like hinoki wood or polypropylene. A softer surface allows the razor-sharp edge to cut into the board, the better to preserve your edge. 

Memorial Remembering Benachmade Founder Les de Asis

Benchmade Founder Les de Asis Razor Sharp Unlimited as a Benchmade dealer for 16 years we were deeply saddened to hear of the passing of the friend, founder Benchmade Les...

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Some top choices in specialty knives shapes & their uses

Some top choices in specialty knives shapes & their uses It's true that not everyone needs every knife. But if you love to cook, sooner or later, you're going to...

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