The cutting surface you use makes a big difference in keeping your knives sharp. A good cutting board will help retain a sharp edge for substantially longer. Wood boards are excellent choices. Tile, ceramic, marble, granite, or any kind of glass cutting boards are poor choices and are very hard on your knives.
Siedo knives are designed to be used in a smooth, slicing motion—and never in a forceful, up-and-down “chopping” manner. The proper cutting motion is a "locomotive" motion, pushing the knife forward and down as you cut through the food, then pulling the knife up and back towards you (in order to position it for the next cut). This motion is also similar to cutting wood with a handsaw—forward and down, then back. The razor-sharp Japanese inspired Seido blade makes this practically effortless.
When you first begin using a Seido knife, go slowly and enjoy the precision cutting ability of your new kitchen cutlery. As you gain experience, you will be able to work more quickly. No matter what your experience level, be careful and always pay attention to where your fingers are in relation to the knife.
You can use your Seido Chef knives on meats and vegetables but not on bones. For very thick-skinned vegetables or heavier kitchen work, try to use the Seido 7” Chef’s Cleaver Knife. That knife is designed to handle more aggressive work in the kitchen, such as breaking down chickens and preparing thick-skinned vegetables like butternut squash or melons.
