If you own a non stainless steel knife, it is important to know how to care for it. A simple routine of washing, drying, oiling and wiping down before storing will help to keep your knives in good condition.
Carbon steel blades are more prone to rusting than stainless steel knives. However, if you are willing to take the time to clean and dry your knives properly, it will pay off for years to come.
1. Washing
Carbon steel knives offer the best sharpness and edge retention of all kitchen knives. However, this steel is also more prone to rust than stainless steel knives.
Keeping your knife dry is the key to maintaining its sharpness and preventing rust from occurring on the blade. To keep your knife dry, rinse it after use and wipe it thoroughly.
One of the easiest ways to clean a non stainless steel knife is by applying a thin layer of food safe lubricant, such as mineral oil. This will help prevent oxidation on the blade and ensure that it stays sharp for a long time to come.
Another option is to spray a chemical compound, such as Citric Acid directly onto the knife and let it sit for a few minutes before rinsing it out. This will remove rust on the blade, although you should not leave it in this solution for long as it can corrode the metal and damage it.
2. Drying
Drying your knife after every use is important to keep it in top condition. This prevents food from dripping and staining the blade – a major cause of dullness in knives.
Carbon steel knives will rust if exposed to moisture, so never leave them in the sink with water on them or on a wet cutting board. If a carbon steel knife does rust, it is usually very superficial and easy to remove.
A carbon steel knife will also tarnish and develop a grey/black patina on its edge that is totally normal and helps to protect the blade against rust.
It is a good idea to lubricate your non stainless steel knife when it will be sitting idle for a while, with a food safe oil or wax. This will help to protect it from rusting, and it will also stop grit and pocket lint from accumulating on the blade.
3. Oiling
If you have a non stainless steel knife, oiling it regularly is an important part of care. This will protect the blade from rust and corrosion and help to develop a protective patina over time, making it less susceptible to damage during use.
Generally, mineral-grade oil is the best choice for lubrication and protection, though cooking oils can also be used. Apply a small amount to a clean cloth, kitchen paper or disposable tissue and wipe over the blade, taking care not to cut yourself.
There are a number of different types of oils on the market, and it’s always worth trying out different ones to see which one works best for you. Some are better for cleaning and conditioning than others, while some provide additional rust and corrosion protection.
4. Storage
Keeping your knives sharp is important, but how you store them also matters. Whether you prefer to display them on the counter or keep them in a drawer, there are plenty of knife storage options to choose from.
One popular choice is a magnetic strip or knife block with slots. These allow you to keep multiple knives organized and prevent them from rubbing against each other.
They also save you from fumbling with your knives and possibly hurting yourself or another person. Having a safe place to store your knives will be a good investment, especially if you frequently entertain guests.
As with all kitchen tools, a little care goes a long way toward making your knives last longer and perform better. Washing, drying and oiling your knives properly will keep them looking as great as the day they were purchased.