Most Commonly Asked Questions
Jende Industries started out making reed knives for making and adjusting Oboe and Bassoon reeds. We now make 4 styles of reed knives and accessories, including the Jende Student reed knife, Jende Original reed knife, the Jende 15K reed knife, and a single bevel E.U. reed knife. As for all the other kitchen and tuna knives, we are authorized representatives and distributors for Maestro Wu, Master Kuo, Yong Shin, and Master Kuo knife brands.
The best knife for cutting fish depends on the size of the fish. Master Kuo and Maestro Wu G series and FN Big Taiwan Tuna Knives come in a variety of sizes to meet all fish sizes. G-3 mini: the smallest fish knives, used for cleaning off scales and gutting small freshwater and saltwater fish up to about 3″ (75mm) wide or thick. G-3 small & FN Big G-3: is a step bigger than the mini, and can be used for fish about 4″ (100cm) wide or thick. G-5 Large & FN Big G-5: for most other fish that are over 12″ (30cm) long or 6″ (15cm) wide or thick. For seriously big fish over 20kg or about 50lbs and up, the G-5 XL, 2XL, and 3XL are in order. For REALLY big fish, there’s always the FN Big 1400, 1500 and 1600. Size does matter.
This is an excellent question. Generally speaking you want a knife that is balanced, which ultimately makes it more comfortable to hold and use, regardless of the overall weight. However, when it comes to cleavers, you want a more forward heavy blade that gives you more momentum on impact. Maestro Wu’s knives are very well balanced across all of the D series Bombshell Steel Knives as well as the A series Damascus and MA series specialty knives. The D-12 heavy cleavers are more top heavy to help the blade drop through bones and into the cutting board. Watch your feet!
When cared for properly, a quality knife from Maestro Wu or Master Kuo can and should last for generations. The only factor that really comes into play is how much use and subsequent sharpening it gets over time, as a little metal is removed each time you sharpen the knife.
Yes, Damascus steel is renowned for its quality in kitchen knives, including chef’s knives. The unique composition of Damascus steel often surpasses regular steel, making it a top choice for both professional and home cooks. The combination of layered steels provides excellent sharpness and durability.
Damascus steel is highly regarded for its knife-making properties. Imagine it like a sandwich: the hard steel provides a sharp edge, while the softer steel layers offer flexibility and protection. This layering process results in knives that are both sharp and resilient, making Damascus steel an excellent choice.
Generally, Damascus knives are resistant to rust due to their stainless properties. However, knives made with high-carbon Damascus steel are more prone to rust if not properly maintained. It’s crucial to clean and thoroughly dry these knives after use. Using a rust eraser, like the one included in the Premium Whetstone Kit, can help maintain their condition.
Damascus knives are celebrated for their distinctive aesthetic appeal—characterized by beautiful wavy patterns and swirls on the blade. This visual allure, combined with the steel’s resilience, sharpness, and durability (achieved over a meticulous 60-day forging process), makes Damascus knives highly coveted in the culinary world.
Damascus knives are often considered high quality. Their performance and durability are enhanced by the layered steel construction, which creates visually stunning patterns. Factors like the type of steel used and the handle material can impact overall quality, but many Damascus knives—whether chef’s knives or karambit knives—offer exceptional performance. Special editions with leather sheaths add further value.
Yes, Damascus knives typically come with a higher price tag compared to regular knives. The intricate process of crafting Damascus steel and the skill involved in creating the blade contribute to the cost. Their distinctive patterns and superior sharpness make them premium options in both kitchen and collectible settings.
The Jende 10×4 Glass Lapping Plate is designed to make flattening sharpening stones simple and consistent. Start by placing the plate on a stable surface and lightly wetting the etched side—avoid pooling water. Sprinkle a small amount of silicon carbide powder evenly across the surface. If your sharpening stone requires soaking, prepare it beforehand, then draw a light pencil grid on the stone to monitor progress. Move the stone across the plate in an X-pattern using even pressure until the pencil marks disappear. This indicates the stone is flat. Rinse both the stone and plate after use to remove any abrasive residue. For a detailed step-by-step guide, tips, and recommended grit selection, read our article Jende 10×4 Glass Lapping Plate with Silicone Carbide Powders – Complete Guide
The Jende JIGS sharpening system is designed to help maintain a fixed sharpening angle throughout the process. Start by securely clamping the knife in the holder. Set your desired sharpening angle using the adjustment mechanism. Attach the sharpening stone to the guide rod, then move the stone along the knife edge using controlled strokes. Continue sharpening until a burr forms, then progress to finer stones to refine the edge. Finish with light strokes to clean up the edge and improve consistency. For a complete step-by-step walkthrough, setup tips, and recommended sharpening sequence, read our full guide here → Jende JIGS Sharpening System – How It Works and What to Expect
The right grit depends on what you need to do. Coarse grits (400, 600, 800) are used for repairing edges, removing chips, and reprofiling. Medium grits (800, 1000, 2000, 3000) are used for refining and maintaining a sharp working edge. Fine grits (3000, 5000, 10000) are used for polishing and finishing the edge. Many users start with a coarse grit for repairs, move to medium for sharpening, and finish with a fine grit for polishing. For a full grit progression guide and sharpening recommendations, see our complete resource here → [1×6 Naniwa Chosera Water Stones | Fits Edge Pro, TSProf, Hapstone].
Jende Poly Diamond Emulsion 4 Micron is used for refining and polishing knife edges during stropping. It provides a balanced level of cutting and finishing, helping remove fine scratches left by sharpening stones while improving overall sharpness. The polycrystalline diamond particles reach microscopic grooves in the steel, producing a more consistent edge. It works on all steel types and even ceramic blades, and can be applied to Nanocloth, cow leather, or kangaroo leather strops. Read our article for more details about Poly Diamond Emulsions 4 Micron
