Whether you’re a culinary master or you’re a novice cook, it’s important to know how to look after your knife. This will help ensure that it lasts you a long time.
Carbon steel knives are a good choice for people who want to invest in a knife that’s durable and sharp. However, they are also prone to rust and require extra care to keep them in good condition.
Washing
Carbon steel knives are loved for their ability to stay sharp longer than stainless steel knives, but they need a little extra care and attention as well. Taking the time to maintain your knives is not difficult and can help keep them at their best for years to come!
To start with, make sure to wash your carbon steel knife after every use. Unlike stainless steel, carbon steel will rust when it is exposed to water for too long.
You should also be careful to avoid putting your knife in the dishwasher as harsh chemicals and hot temperatures will damage the blade and handle.
Keeping your knives clean and dry is vital to their lifespan, and will ensure they continue to perform at their best.
To help prevent rust, it’s a good idea to wipe your knives off immediately after cutting acidic foods like onions and citrus. It’s also important to regularly oil the blade and handle.
Drying
Carbon steel is a metal that contains iron and carbon. This is what gives it the hardness and strength you want in a knife. It needs to be heat treated to ensure that it is neither too brittle nor too ductile, which can cause it to break or bend.
A good carbon steel knife should last you many years with proper care. It needs to be sharpened regularly to maintain its edge.
The best way to do this is with a sharpening stone or grinding wheel that is appropriate for your blade. These can be bought from a knife store or online.
A simple routine at the end of each meal/day (washing, drying, oiling, wiping down) will keep your knives in excellent condition for a lifetime! Don’t use olive or veggie oil as this can turn rancid and leave a strange taste.
Oiling
Carbon steel is a type of metal that is generally not as corrosion resistant as stainless steel, but that doesn’t mean that you can ignore its maintenance requirements. A simple routine of washing, drying, oiling and wiping down before storage will help keep your carbon steel knife in tip-top shape for a lifetime.
Initially, it’s important to keep your blade dry and oiled and to avoid exposure to acid such as slicing lemons or onions. Eventually, a protective coating or patina will develop and act as a layer that helps prevent corrosion.
If you do happen to have rust on your blade, a gentle kitchen scrubby or a Knifewear Rust Eraser can usually remove it without harming the patina. A good way to ensure that your knife stays rust free is to rub it with Tsubaki oil before storing it.
Sharpening
Carbon steel knives are loved by chefs all over the world for their superior edge sharpness and retention. They also stay sharper longer than stainless steel knives and are easier to sharpen.
However, these knives can rust easily if not cared for properly. That’s why it is important to wipe them clean after use and keep them dry.
If you find a little bit of rust on your knife, it is possible to remove it using a few simple techniques. The Knifewear Rust Eraser is an easy way to get rid of it, as are a few simple scrubs with a potato or a baking soda.
Regardless of what type of knife you have, it is essential to keep it sharp in order to cut food safely and efficiently. A sharp knife doesn’t require as much force to cut, which means it’s safer for both the user and the blade.