Why Carbon Steel?
Why Should You Choose Carbon Steel?
Stainless steel is the most common material for kitchen knives however carbon steel is often the preferred choice of culinary professionals. That's because a carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. Carbon steel requires a little more looking after than stainless steel.
Clean While You Cook
Maintaining A Carbon Steel Blade
One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you use it. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.
Patina or Rust?
Over time, your knife will develop a gray-blue patina. Don't freak! There's a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.
Keep Your Knife Honed
Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier. This straightens the edge and removes any notches caused by chopping, this helps the knife stay sharp longer and should be done regularly on kitchen knives. Sharpening however creates a new bevel and should be done less often (maybe twice a year), or once honing no longer gives a better edge.
Oiling And Storing
A carbon steel blade should be oiled after use if it has been wet, and before storing for more than a few days. If you notice any spots of rust, rub gently with a soft cloth and apply mineral oil.
Do not store blades in their leather sheaths for long periods of time. Leather can collect moisture which will cause the blade to rust. Store in a dry draw or on a shelf/ magnetic knife rack.