Carbon steel knives are loved by many chefs for their superior edge sharpness, and ability to hold an edge for a long time. But carbon steel is also prone to rust and staining, and requires more care than stainless steel.
The best way to take care of your blade is to regularly wipe it down with water. This will keep your knife from rusting and also help to develop a healthy patina.
Washing
It is important to take care of your carbon steel knife, as it is a delicate tool and requires special attention. Carbon steel blades are particularly sensitive to acidity from foods like lemons or onions, so they should be washed as soon as possible and dried thoroughly after use.
Keeping your knife dry is essential to prevent the formation of rust. You can do this by wiping your blade clean and drying it with a cloth as soon as you finish using it.
You can also apply a thin layer of oil to your knife to prevent the build-up of rust. This can be food-grade mineral oil or an oil that is designed for a kitchen such as olive, coconut, or vegetable oil.
Over time, your carbon steel knife will develop a patina, or a variety of colors, due to the different acids in the foods you cut. This is normal and a great way to show off your knife’s personality.
Oiling
Carbon steel is a great choice for those who want a knife that can take a beating and stay sharp for long periods of time. However, like any other metal, it requires some care and maintenance to keep it performing at its best.
The first step in proper knife care is to clean the blade and handle. Use a soft cloth or brush to remove dirt and other debris that has built up.
To avoid corrosion, oil your knife regularly. Camellia oil is a good option for this purpose. Apply a small amount of oil to the blade and let it sit for a few minutes before wiping off excess.
Carbon steel knives will often develop a patina over time, a result of the salts and acids in food. This patina helps protect the blade from rust but it can also look unsightly.
Drying
One of the most important things to do after using your carbon steel knife is to dry it off. This is crucial because water can accelerate the development of rust layers on the blade.
This is especially true if you use the knife to cut citrus or onions. To avoid rust, never store the knife in a damp place and always make sure it is completely dry.
In addition, you should also make sure to clean the knife after each use. You can do this by wiping it with a moist towel or soapy water, which is especially important for acidic foods.
After you have cleaned your carbon steel knife, you can give it a little more tender loving care. It is normal for a carbon steel knife to tarnish, which is called a patina. This is harmless and gives the blade a distinctive look.
Wiping
Carbon steel knives are prone to rust but with some simple care and maintenance they can be kept free of rust. It is best to wipe the blades down after each use and to put them away in a clean, dry place.
Using a soft sponge, cloth or paper towel to wipe the knife after use can help prevent rust from forming. You can also soak the blade in water and soap to remove dirt and other debris that may build up.
A very effective rust remover is distilled white vinegar. Drop a small amount of this liquid on a rag, sponge or cloth and apply it to the knife blade.
The acetic acid in the vinegar helps break up rust and make it easier to remove. However, you must be careful to use a diluted solution of the vinegar and to let it soak for a long enough time to work properly.