So you bought a high-carbon kitchen knife, now what?

High carbon steel kitchen knives are known for their exceptional sharpness and durability.

To ensure your knife stays in top condition, proper care and maintenance are essential.

Follow these expert tips to keep your high carbon steel kitchen knife in pristine condition for years to come.

 

Why High Carbon Steel?

High carbon steel is favoured by many professional chefs and cooking enthusiasts for its excellent performance and ease of sharpening.

Without the high Chromium content of stainless steels, these knives are more prone to rust and corrosion if not properly cared for.

 

Hand Washing

Always hand wash your high carbon steel knife with warm, soapy water immediately after use.

Avoid soaking the knife for extended periods or putting it in the dishwasher, as this can lead to rust and damage to the blade.

 

Drying and Storage

Thoroughly dry the knife with a clean towel before storing it.

Storing the knife on a magnetic knife rack is recommended to prevent damage and ensure the knife can fully air dry.

Storing knives in a knife block can cause moisture to be trapped in contact with the steel and cause rusting.

Avoid storing knives in a drawer where they can bump against other utensils and become dull.

If your knife has a sheath made from leather, it is advised not to store a blade inside it.  The leather will likely absorb moisture from the air and trap it against the surface of the blade, risking corrosion.  If storing in the sheath was unavoidable, I would recommend making sure the steel is well protected (see oiling below)

 

Oiling the Blade

To inhibit the formation of rust and corrosion, apply a thin layer of food-safe oil to the blade regularly in accordance with how much the blade is used.

If you are not using blade and it is being stored, a little touch up every 2-3 months would suffice.

If the blade is under heavy use in your kitchen, wash after use and apply 2-3 drops of oil evenly in a thin coat daily.

Almost any oil can be used.

Cooking oil, Olive oil, Coconut Oil, Mineral Oil and Linseed oil (Raw linseed oil is food-safe, Boiled linseed oil is not food safe) are all viable options.  Maybe not motor oil! 😂

You can even use waxes to protect your prized handcrafted blades.  Beeswax is perfectly food safe and forms an excellent protective barrier for long-term storage, transport, or if you live in a particularly humid environment.

I would recommend a good wax if you are intending to store a blade in a leather sheath for an extended period.

 

Acidic Foods

High carbon steel knives are more susceptible to corrosion from acidic foods like citrus fruits and tomatoes.

Wipe the blade clean immediately after cutting acidic ingredients to prevent damage.

When you use a carbon steel knife for the first time, you will notice almost immediately that colour develops on the steel after cuttings certain foods.

It may shock you if this is your first time, you may think the knife is being damaged.

It is not.

This is the beginning stages of the development of a 'Patina', discolouration on the blade cause by contact with acids in the food.

It is not rust.  Rust will only form if the steel is left in contact with water or acid for an extended period.  Rust is orangey/brown, you've seen rust a million times, you know what it looks like :)

It will develop a range of colours and patterns, telling the history of your use of this piece.  Unique to you and this knife.  

Just ensure it's kept clean, dry and occassionally oiled and you should be fine :)

If one day you notice the beginning of a patch of orange rust, simple take a fine abrasive, such as fine steel wool, and some oil, and rub away that rust.  Gray spots may be left after removing a rust patch, these are not a problem and can be considered part of the patina, but you can continue abrading the surface to remove these if you wish.  Clean and re-oil.

 

Sharpening

Regular sharpening is key to maintaining the sharpness of a high carbon steel knife.

Use a honing rod or leather strop to keep the blade edge keen.

It's recommended to hone the edge of your blade regularly, this will prolong the period between sharpenings and keep your blade sharp and cutting well for years to come.

When honing the edge no longer restores sharpness, it is time to move to a sharning stone in order to return a sharp apex to the cutting edge by removing some material.

Begin sharpening with a lower grit stone, ensuring you maintain the angle consistently through each stroke on the stone.

Work both sides evenly until you have begun to form an even burr along tthe edge,  then switch to a finer grit stone and repeat the process, forming a nice even burr all along the edge.

Once you have reached your desired grit level, strop the edge of the blade using a leather strop and polishing compound to remove the burr and polish the edge.

 

Professional Maintenance

For deep cleaning and maintenance, consider taking your high carbon steel knife to a professional sharpener.

They can remove any nicks or damage to the blade and ensure it is in optimal condition for your culinary needs.

By following these expert tips for caring for your high carbon steel kitchen knife, you can enjoy the benefits of a sharp and reliable tool in your kitchen for years to come.