High Carbon Steel Knife Care

Why Should You Choose Carbon Steel?

Although stainless steel is the most common material for kitchen knives, carbon steel is often the preferred choice of culinary professionals. Many believe that simple high carbon steel knives hold an edge better than stainless steel, however with modern stainless steels this can be argued. Simple high carbon steels do have an advantage in that they are relatively easy to maintain the edge and re-sharpen when needed. The flip side is that “proper care” of carbon steel involves a bit more day-to-day maintenance.

Clean While You Work

One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you work. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.

Patina vs. Rust

Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust. In order to avoid rust, be sure to dry your knife after use. A light coat of Wicked Wax or food safe oil (recommend mineral oil) applied every now and then will protect the blade from rust. If you get that orange rust, Wicked Clean is a great product that will help restore your blade.

Keep Your Knife Honed

Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier. Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).

• Watch the videos: How To Hone & Stone

  
  

It’s also a good idea to cut on a wood or plastic surface. Hard surfaces, like glass, marble, and even harder woods like bamboo, can dull or chip your blade.