Carbon Steel Knife Care

So, either you bought or received a carbon steel knife, congratulations on your new tool. Carbon steel can seem intimidating, but it’s less work than you’d think.

When you first receive your new carbon steel knife, hand wash it thoroughly with soap and warm water, make sure to dry the knife completely then coat the blade in your favorite food safe oil such as mineral oil, walnut oil, or coconut oil (stay away from oils that go rancid quickly).

Please avoid dish washers or letting your knife stay wet, these ruin the coatings put on the handles, as well as increase the risk of rust. Carbon steel knives will form a layer of oxides called a patina, this is similar to tarnish on silver and it helps protect the steel when cutting unto acidic foods like lemons. Forcing a patina on your knife early on in its life will greatly improve the corrosion resistance of the steel. Foods that cause nice patination are onions, potatoes, and apples. If your knife does actively rust, gently scrub with a 5:1 ratio of baking powder to water.

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