High carbon steel knives require more careful care and attention than common every day stainless steel knives. When properly cared for, high carbon steel knives will far outlast and outperform stainless steel knives. These knives should not be left soaking in the kitchen sink and they should absolutely NEVER see the inside of a dishwasher. If not properly cared for, high carbon steel knives will rust.
High carbon steel knives will not stay shiny like stainless steel knives. They will develop a greyish patina over time, but this is perfectly normal and is the nature of the steel and gives your knife it's unique character. Acidic foods will discolor the steel but this is purely cosmetic and will not damage or hinder the performance of the blade in any way. The most important step in taking care of high carbon steel is keeping the blade clean and dry after every use.
High carbon steel knives will not stay shiny like stainless steel knives. They will develop a greyish patina over time, but this is perfectly normal and is the nature of the steel and gives your knife it's unique character. Acidic foods will discolor the steel but this is purely cosmetic and will not damage or hinder the performance of the blade in any way. The most important step in taking care of high carbon steel is keeping the blade clean and dry after every use.
- Knives are sharp! And I sharpen all my knives to shaving sharpness, so always use extreme caution when handling any knife.
- After each use the knife can be cleaned with soapy water, rinsed with clean water, dried immediately, and then lightly oiled with vegetable or mineral oil.
- If you notice any rust spots on the blade, rub it with mineral oil with a clean cloth and let dry.
- Handles made from wood should be oiled occasionally with mineral oil or any kitchen oil to help prevent cracking.
- Once fully dried and oiled store the knife in the protective leather sheath provided, or for kitchen knives on a magnetic knife strip. *Please note! the blade should be COMPLETELY dry and oiled before returning it to it's protective leather sheath*
- Regular honing with a honing rod will help to keep your blade cutting smoothly.
- Frequency of sharpening the knife will be determined by how heavily the knife is used.
- If you've purchased one of my kitchen knives, it’s a good idea to use a wood or plastic cutting surface to help keep the edge from dulling.