Carbon Steel Knives and how to care for them!

Majority of my knives are made from carbon steel. Carbon steel knives require more care than common commercial stainless steel knives, but its nothing to be intimidated by. Here’s some tips!

Use it:

Carbon steel knives develop a patina during use, this is oxidation created on the surface of the knife from cutting different produce and product. This patina isn’t harmful in any way and helps protect the knife! There is however the potential of rust forming if left alone, so if your knife isn’t being used for a long time a light coat of mineral oil will help protect it further.

Keep it sharp:

A dull knife can actually be very dangerous, so keeping your knife sharp is important. A decent ceramic sharpening steel/rod will allow you to easily sharpen your knife at home. I will also sharpen any knife that I’ve made if it is sent back to me for touch ups.

Keep it dry:

The worst place for your knife to ever end up is the dishwasher, NEVER put your knife in the dishwasher. Rinse and wipe off your knife after using it and make sure it is stored dry to prevent rust forming.

Storing and more:

How you are storing your knife is also important. Magnetic knife racks are a good idea for knife storage because it can be kept dry and out of the way, a drawer full of knives is dangerous for fingers and also the blades. Also what you are cutting on can potentially damage the knife. The best kinds of cutting boards are wood and then polyethylene plastic, these kinds of boards won’t dull your knives. Don’t cut on hard surfaces like glass, granite, plates or any other ceramics.