Carbon steel blades have an incredibly sharp edge and retain their edge much longer than stainless steel knives. However, like most high-end tools made from premium materials, they require a little extra care to maintain their best performance.
They may also develop a patina over time which helps protect against rusting. This is similar to how copper roofs change colour over time or how a leather jacket can become softer and more beautiful with age.
Washing
Carbon steel knives are usually made of carbon-based steel that has undergone a heat treatment to produce a hard, sharp blade. The metal is also less brittle than stainless steel, making them more difficult to chip or break.
However, carbon steel is prone to rust and corrosion, so it’s important to care for the knife properly. Rust weakens, dulls, and renders the knife useless if left untreated.
Most carbon steel knife blades will develop a ‘patina’ of oxidized steel over time, a process that helps ward off the corrosive effect of rust. The patina will look grey or black and is actually a good thing!
If you do find rust or corrosion on your carbon steel knife blade, scrub it gently with the scrubbing side of a sponge or Scotch-Brite scrubbing pad until it’s clean. You can then apply a food-safe oil to help protect the blade from rust.
Drying
Carbon steel blades tend to be harder than their stainless counterparts, and this can make them easier to sharpen and hold an edge for longer. However, they do have some disadvantages, such as being more brittle and less resistant to corrosion (like rust).
This is why it’s essential that you always wash your carbon steel knife with water and dry it after use. Never place it in the dishwasher, as this will leave behind a layer of harsh chemicals and heat that can damage the quality of your knife.
Oiling
One of the most important ways to care for your carbon steel knife is to oil it. This will keep your blades sharper for longer and will prevent rust.
The best type of oil to use on your knife is food-grade mineral oil. These are highly refined oils that are tasteless, hydrophobic, and inert (meaning they do not support bacterial growth or react with acids or bases).
A good quality food-grade mineral oil will cost about $10, and should be purchased from your local supermarket or hardware store.
To keep your knife looking its best, rub a thin layer of oil on the blade and handle once or twice a month. For culinary knives, we recommend olive, vegetable, or canola oil, but a light machine oil like the kind used for sharpening will also work well.
Sharpening
One of the key ways to keep your carbon steel knife sharp is through regular sharpening. Every blade starts to dull over time with use, so regular sharpening will keep your carbon steel knife cutting beautifully.
Sharpening your knife is as easy as using a stone or honing rod to gently grind away any irregularities on the blade’s edge. Start with a coarser grit stone and work your way up to a finer grit as needed.
Honing is an effective and inexpensive way to improve your blade’s sharpness. To hone your carbon steel knife, hold the knife’s blade at an angle of around 15 degrees and gently move the honing rod in one direction.
You will need a sharpening stone and some time to sharpen your carbon steel knife. You can also strop it with a leather strop for even better results.