Having a good carbon steel knife is one thing, but if you want to keep it looking new and polished, it’s important to take care of it. You’ll find that with a few simple steps you can keep your blade looking its best. Keeping it in good condition means that it can last for a long time and will not need to be replaced often.
Baking soda
Rust is a problem with carbon steel knives. They are often used outdoors, and they can rust more easily than stainless steel blades. To prevent rust, clean your knife with a good cleaning solution.
Fortunately, there are a variety of ways to clean a carbon steel knife. These include using lemon, potatoes, salt and baking soda. The best ones are natural and can restore a blade without scratching it.
Baking soda is a rust remover in its own right. It can be mixed with water to create a thick paste that is safe to scrub on metals. Apply it to the rusty areas of the blade and leave it to sit for an hour. When you’re done, use a dry cloth to wipe it off.
Another rust remover is white vinegar. Although it is a corrosive, it can remove rust and patina on the surface of metal. Simply apply it to the rusted area with a microfiber cloth. If the rust is severe, you may need to soak the blade in the vinegar for several minutes.
Carnauba wax
Carnauba wax is used in many different products. It is a natural plant wax that is made from the leaves of the carnauba palm tree. Often, it is combined with another type of wax.
One of the main reasons that carnauba is used is because it offers a high gloss finish. When applied to food prep surfaces, it can keep foods from melting. Using this on kitchen knives can protect the blades and keep them in excellent condition.
The first step in preventing rusting is to avoid using dishwashing liquid on the knives. Dishwashing can break down the sheath and dull the blade. Another way to prevent rusting is to apply a food grade white mineral oil.
There are also a number of waxes that are available for knives. Some of these are food safe, but some are not. Regardless of what you choose, you should always wash your knife with a gentle detergent and dry it thoroughly before use.
Resharpening
If you own a carbon steel knife, you’ll be interested to learn about some of the best practices for resharpening it. Aside from its superior sharpness, a carbon steel blade has several other qualities that make it a good choice for chefs and hunters.
The best carbon steel knife has a higher carbon content and will keep an edge longer than its stainless counterpart. However, it does require more maintenance. You’ll need to resharpen it about 3 to 7 times a year.
Luckily, you don’t have to take a trip to the Sharpening Specialist to keep your blade in tip-top shape. All you have to do is follow these steps.
First, don’t forget to rinse your knife after each use. This will help keep the blade free from any rusting or discoloration.
Next, strop the edge. To do this, use a light machine oil or a lubricating agent. Doing this will prevent the knife from rattling against other cutlery.
Getting a uniform patina
Getting a uniform patina on carbon steel knife blades isn’t always easy. If you want a more evenly colored finish, you might need to do a bit of elbow grease. Here are a few tips to help you get a stain that isn’t streaky.
Before you start, make sure to clean the blade with soap and water to remove any food residue. This helps keep your blade free from rust and corrosion. It also prevents blotching from occurring. Once you’ve cleaned the blade, you can dry it with a towel. Drying the knife before storing it in a knife holder helps to keep it rust-free.
Another option is to apply a thin layer of food safe mineral oil to the blade. The oil creates a barrier between the blade and the air. It also prevents further oxidation of the carbon steel.
Then, you can use mustard to stain the blade. When you’re using mustard, you’ll notice that it works quickly. You’ll be able to use it on multiple applications to achieve a stain that’s more pronounced at the edges of your blade.