Carbon Steel Knives

It is a well-known fact that if you are a knife enthusiast, you will hear the lifelong argument of, is high carbon or stainless steel better for a knife?  If you were to talk to a serious home cook or a professional chef and you will quickly hear what suits them.  It will also allow you to make an informed decision on what to buy. 

For the sake of this care information, we will discuss carbon steel knives, concentrating on maintenance of the steel.  There are many advantages of carbon steel knives, there are disadvantages too. 

Physical care for a high carbon knife

Caring for a carbon steel blade is very easy. Hand wash it after every use and dry it before putting it away. If it is a knife that is not used every day, I suggest applying a very light coat of food-grade mineral oil to it. This will protect the blade from rust.

Recommendations have been made to not use olive oil or veggie oil.  This oil can possibly turn rancid or leave a strange taste on your food. Oils from your fingers will rust a blade as well.  A simple routine at the end of each meal includes:  washing, drying, oiling, and wiping down before storing will help maintain them for a lifetime.

How to store your new carbon blade

Storage is just as important as daily maintenance. This goes for any knife, not just carbon steel ones. Do not just throw your knife in a drawer.  You have made the investment to purchase a beautiful knife, don’t let it be knocked around in a drawer. 

A magnetic strip or a Chefs wrap/roll works best.  Magnetic strips work well if you hang the knife up the spine first. Chefs wrap or knife roll, this is probably the best method but it’s also one of the least practical for a home chef.

AGAIN, NO DISHWASHERS!!!!!

At Carbon Peaks, I want you to enjoy your knife just as much as the day you bought it.  Please care for them appropriately.  When you need your blade sharpened, take it to a professional unless you have been trained.  Edge geometry is important.