Caring for High Carbon Steel Knives

The benefit of high carbon steel knives is the sharpness and ease of sharpening when compared to most stainless steel knives. The trade off is they will rust if not cared for, however, preventing rust is very easy.
  • Use it often.
  • Clean it as soon as possible. This can be as the end of the evening or when you are finished cooking. Use soap and water. I don't recommend washing it in a dishwasher.
    High carbon steel knives will develop a dark grey patina when exposed to acidic food such as tomatoes, lemons, onions, some soft cheeses etc. My recommendation is to let this patina happen, it is part of the aging process of the knife. I think it looks good, looks antique, and it provides a small amount of rust protection. This patina can't be prevented. The knife can be re-polished using brass or silver polish or I am told, toothpaste.
  • Dry it immediately. Rust will form on the knife if it is left on a wet dish drainer or in a dishwasher after the cycle has ended. Dry it fully with a dishtowel.
  • Oil the blade and the handle. A light coating of oil seals the metal from air and thus prevents rust. I use mineral oil but any cooking oil is fine or any other oil of your choice. Oil the blade and the handle lightly, no need to “slobber it on”.​
Never try to cut frozen food with your knife, it will chip the edge.
​Do not use the tip as a screwdriver, you will break the tip off.
A small amount of rust will often disappear when “swiped” with a finger and a little oil. This light rust patina is of no consequence. Rust formed over the long term will “pit” the metal. If the knife will put into long term storage, wipe on a heavier coating of oil and leave the knife out of the sheath, if applicable. ​

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