CARE TIPS FOR A CARBON STEEL KNIFE

Carbon steel knives are the go-to choice of professional chefs because, when maintained properly, they preserve their sharpness for an extended period of time, compared to blades with a stainless steel surface.

Stains and rust are naturally occurring when using carbon steel knives. Discoloration or darkening overall or in spots of your knife is called Patina and is normal, it helps to ward off rust. The quicker you build up a patina, the less rust!

When using your knife, wipe the blade often with a  wet and then dry cloth as you use it. When you are done, wash with soap and water and thoroughly dry. If washing is unnecessary, it is recommended to just wipe clean with a dry cloth. Do not leave your knife soaking in water or air dry, always dry the knife completely with a dry cloth immediately. Do not use harsh scrubbing sponges so as not to scrub off the patina. 

However, you can use scrubbing sponges to remove rust if caught early. In more serious cases you can gently rub the blade with baking soda. Whichever method you use, please be gentle so you do not rub off the built-up patina on your blade. 

Apply a little oil to your knife to protect it and keep it from rusting. 100% food-grade oil is recommended. Food grade mineral oil is a good choice as it always stays smooth and keeps a good shine, it also does not build up a sticky resin-like some other oils can.

This might all sound like a lot of work for a simple kitchen knife, but I promise it’s worth it. 

Carbon steel knives stay sharp longer than stainless steel if cared for properly.

It is recommended to hand sharpen a carbon steel knife with a wet stone once a month with everyday use and as needed with less use.