Taking care of your High carbon knife

High-carbon knives require extra care because they are more prone to rust, patina, and chipping. In addition to the general knife care tips, here are some specific steps for high-carbon steel knives:

1. Keep It Dry

• Always dry the knife immediately after washing. Even a few minutes of moisture can cause rust.

• After drying, wipe the blade with a thin layer of food-safe mineral oil to protect against oxidation, especially if storing it for a while.

2. Expect a Patina

• High-carbon steel develops a patina (a dark discoloration) over time, which helps protect against rust.

• If you prefer a clean look, you can polish it off with a bit of baking soda or metal polish, but many chefs embrace the patina as part of the knife’s character.

3. Avoid Acidic Foods for Long Periods

• Cutting lemons, onions, or tomatoes can accelerate patina and rust.

• If you do, rinse and dry the blade immediately after use.

4. Regular Sharpening & Honing

• High-carbon steel holds an edge well but is more brittle than stainless. Regular honing helps maintain sharpness.

• Use a fine-grit whetstone for sharpening and avoid carbide pull-through sharpeners that can damage the edge.

5. Store with Extra Care

• Store in a dry place with silica gel packs to absorb excess moisture.

• Magnetic strips are fine, but ensure they’re clean and dry to prevent rust spots from forming.

High-carbon knives require a bit more maintenance, but with proper care, they develop a unique character and superior sharpness. Do you use high-carbon steel knives often?