Thank you very much for purchasing from us! It’s wonderful to share the experience of so many great kitchen tools and accessories. To get the most out of your products, we suggest some tips for general maintenance and use.
Wood products are an excellent choice for kitchen tools and accessories, however, there are some basic guidelines to follow. This is to ensure you get the most out of your products. Wood, particularly Hinoki, is highly water absorbent. This is good for hygienic purposes because the wood is fast drying. Highly absorbent wood is quite resistant to mold and rot. But wood should always be completely dried before storing away. Leaving wood products, wet or dry in direct sunlight should always be avoided. This can cause the wood to warp.
The majority of wood products need to be immersed in water prior to use. This is mostly to prevent unwanted odors and tastes being imparted into the wood, which can be highly absorbent. A quick rinse under the faucet will do in most cases. And the excess water can be wiped off with your hand or with a towel. Tawashi, a palm fiber scrubbing brush used for kitchen cleaning, is recommended for cleaning wood products.
-Steamers or Seiros should be immersed in water prior to steaming. This includes the lid. And for best results, first boil water with steamer on top and full of steam prior to adding food. Never put Seiros in the dishwasher. The best way to clean is with hot water and a very mild detergent, if any at all. Be sure to completely dry the Seiro before putting away in storage. It’s generally a good idea after hand drying to air dry as well.
-Cuuting boards or Manaita should be immersed in water prior to use. Never soak cutting boards in water as this may cause warping. Depending on your cutting style, the board may develop gouges or marks from the knife. This is normal, but keep in mind deep gouges may be hard to thoroughly clean. If this happens, I recommend a high-grit sandpaper to remove damage. Push cutting generally works very well. When cleaning Hinoki cutting boards, hot water and a mild detergent works well. But keep in mind that too much soap or detergent may damage the surface and/or natural oils of the wood. Hand drying with a towel and air drying in the open are recommended.
-Rice chests or Ohitsu should be thoroughly immersed in water. This may need to be done repeatedly to ensure the prepared rice does not stick to the rice chest. When used properly, the results of the Ohitsu are great. Placing prepared rice in the Ohitsu gives it a glossy shine and regulates the moisture very well. Hand wash with a mild detergent and allow to completely dry before storing away.
-Strops are generally very easy to maintain as they will rarely be exposed to water. The leather, if used properly, will last for years. Our strops allow for the user to comfortably strop with both hands. Whether using one or two hands, always strop with an “edge-trailing” stroke. This means never pushing the primary edge of the knife into or towards the leather, which will cut and damage it. Think of the strop motion as starting on the spine or top of the knife and moving down, towards the primary edge. This is the direction you always want to be moving towards.