High Carbon Steel Knife Care
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Dun dun dunnnnnn but do not fret this isn t the end of the world.
High carbon steel knife care. Do not expect your shiny new carbon steel blade to stay shiny. The only down side to high carbon steel is that it will rust if you do not take care of it. It takes a little bit more care than a stainless knife but in the end if you care for it right it will earn its keep well past your lifetime. For culinary knives olive vegetable canola or sunflower oil is fine.
While sunflower olive or canola oil may play their part in this maintenance process we all know that cooking oils tend to leave behind a sticky residue. Some oil can be poured into your sheath or knife block and then poured out again creating. You will notice that those knives have a really high amount of carbon. That means wiping down your knife while you cook.
By doing this you can protect the blades against corrosion and rust. Some experts recommend using cooking oil. Also it is more likely to rust as it has low resistance to it. There is a difference between a patina and rust.
Unfortunately that extended edge life comes with a trade off. Although at a much slower rate. All knives need to be cleaned and all moisture wiped off before they are stored. Pettersson says knowing the makeup of your knife is the best way to know how delicately you need to treat it.
Reason so many professional chef s prefer high carbon. Between 3 and 8 percent it rusts less and will be a little easier to take care of. This is especially true when working with acidic foods like lemons and tomatoes which tend to be particularly tough on carbon steel. It may seem tedious at first but it will keep your blade from rusting.
For customers who would like to try the benefits of a high carbon steel blade but are worried about corrosion we recommend trying a knife with a laminated blade that features a high carbon steel blade core and outer cladding layers of either soft stainless steel or beautiful stainless damascus steel. A carbon steel knife is a lot of time used for combat and for hunting. For other knives light machine oil like that used for sharpening is suitable or any of the above listed cooking oils. To prevent this keep your knife as clean and dry as possible after use and apply a light coating of oil periodically.
This video was made on behalf of my clients and others looking for information on how to properly use care for and maintain their carbon steel knives. Carbon blades are known for ease in sharpening and edge retention. Carbon steel is susceptible to the destructive force that is rust. Although a lot of it can be avoided if you care about your knife properly.
Simply wipe off the moisture when it gets wet. Oiling is an essential part of learning how to take care of carbon steel knives. If you have high carbon steel knives like 8 percent carbon and up they get really reactive to rust. This is a non stainless carbon steel knife made from high carbon steel.
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