We get this question a lot especially at live events we attend.
A great staring point is a 20cm or 8 inch chef knife or a Kiritsuke style knife. Most chefs and home cooks will use this knife for 80 to 90% of the time and it can be used for a lot of cooking tasks. Some kitchen knives are made for, and will do certain tasks better than a chef knife but the chef knife is the king of multi purpose knives in the kitchen.
Payment
We accept the following: MasterCard, Visa, American Express, PayPal, Shopify Pay & Afterpay.
Ordering and Delivery
Yes. You can place an order as a guest with no obligation to create an account. We do recommend that you create an account because you may want to check your order history and have your shopping basket items and payment details saved for next time.
This is automatically sent to your email address when you place an order. If you haven’t received your order confirmation within 24 hours, please get in touch at adam@chefsupplyco.com just in case there’s a problem with your order. Please check your mailbox’s spam or junk folder before contacting in case the order confirmation has been diverted there.
We typically only cancel orders if there’s a problem with stock, or if you’ve asked us to cancel. Please accept our apologies if your order is canceled because of a problem at our end. We’ll always offer an alternative product and process your refund in full, as quickly as possible.
There is only a short amount of time between when you place your order and when we start processing it. If you contact us straight away after ordering, via adam@chefsupplyco.com, we may be able to cancel your order before it’s processed. If not, we’ll despatch your order and then you can return it to us if you wish upon receiving it.
We’re unable to modify your order once we’ve started processing it but if you need to order a greater quantity or an additional product, please place a new order online.
Orders that require shipping within the Australia will be delivered within three to ten days, depending on your preferred shipping method. Shipping to countries outside of the Australia may take up to 25 days. Please get in touch if your order hasn’t been delivered according to the expected time frames, and we will check your order status.
Please note that longer than expected shipping times are being expereinced due to disruptions during the pandemic. Sorry for any inconveience caused.
We ship to most regions worldwide. Please be aware that because of the pandemic it is impossible to ship to some countries from our warehouse. We will do our very best to get your order to you though.
Knife Care & Storage
Yes. Stainless steel knives, including AUS-10 and VG-10 Damascus knives, are corrosion-resistant but not completely rustproof. Keeping your knife clean and thoroughly dry after every use significantly reduces the risk of rust. Store it in a dry place, away from excess humidity.
The leather sheath helps protect your knife's blade during transport and short-term storage. However, leather can absorb and retain moisture, which may cause rust over time. For long-term storage, we recommend keeping your knife outside the leather sheath in a clean, dry environment.
Absolutely! A securely installed magnetic knife strip is a great option for everyday storage. It keeps your knife accessible, protects the cutting edge from contact with other utensils and allows the blade to remain exposed to air. Always make sure the knife is completely dry before storing it, and avoid dragging the blade across the strip.
Not necessarily. For everyday use, washing and thoroughly drying your knife is usually sufficient. However, a thin layer of food-grade mineral oil can provide additional protection, particularly if you live in a humid environment or plan to store your knife for an extended period. Wipe off any excess oil before using the knife for food preparation.
Hand wash your knife with warm water, mild dishwashing liquid and a soft sponge after use. Dry it immediately with a clean towel, including the area around the handle. Never leave your knife soaking in water or put it in the dishwasher, as this can damage the blade, edge and handle.
How often you need to sharpen your knife depends on how frequently you use it and how well you maintain the blade. For everyday home cooking, sharpening every few months may be sufficient. If honing no longer restores its cutting performance, it's time to sharpen.
Honing helps maintain an existing edge, while sharpening removes a small amount of metal to create a fresh cutting edge. Regular honing can extend the time between sharpenings, but it won't fix a completely dull or damaged blade.
The ideal sharpening angle depends on the knife's steel, blade design and original edge. Many Japanese-style kitchen knives use approximately 10–15 degrees per side, while Western-style knives often use 17–20 degrees. Always check the manufacturer's recommended angle for your specific knife.
If your knife struggles to slice through a ripe tomato, crushes ingredients instead of cutting cleanly, or requires more pressure than usual, the edge may be dull. Try honing first. If the cutting performance doesn't improve, sharpening may be needed.
Some sharpening systems are suitable for Damascus kitchen knives, but not all are appropriate for every blade. Check that the sharpener supports your knife's edge angle and steel type. A suitable whetstone or professional sharpening service offers greater control, especially for premium Japanese-style knives.
