Carbon steel knives will last a lifetime with proper care. Here are a few tips to get the most out of your forever knife.
Hand wash only and dry well after each use. Store on a magnetic knife rack if you can.
Use your knife often! If you plan to store it away, apply a thin layer of any cooking oil to the blade before storage.
Due to the carbon content of the steel, colour variation on the blade will occur. This is known as a ‘patina’. This natural layer of oxidisation will protect your blade from rust and corrosion.
If rust does occur, don’t worry! A wash with a fine brush and detergent will easily remove it.
Avoid frozen foods and bones
Use a quality steel or honing rod regularly between uses
Do not use pull through sharpeners (these are terrible for ANY knife!)
The best thing about carbon steel is its edge retention quality. Your knife will continue to stay sharp if you follow the golden rules:
If your blade ever requires serious sharpening, be sure to only use stones or take it to a specialist who uses stones. Or you can always send it back to me for free sharpening.