Carbon Steel Knife Care
Carbon steel knives are valued for their sharpness and ease of sharpening, but they require proper care to prevent rust and corrosion.
Cleaning
- Wash the knife by hand immediately after use with warm water and mild soap.
- Dry thoroughly with a clean towel—do not air dry.
- Never place carbon steel knives in the dishwasher.
Drying & Storage
- Ensure the blade is completely dry before storage.
- Store in a dry environment using a knife block, magnetic strip, or blade guard.
- Avoid storing in leather sheaths for long periods, as leather can retain moisture.
Oiling & Waxing
- Apply a light coat of food-safe mineral oil to the blade.
- Food-safe blade or cutting board wax may be used instead of mineral oil.
- Wipe off excess oil/wax before use.
Use & Patina
- Carbon steel will naturally develop a patina over time—this is normal and helps protect the blade.
- Wipe the blade during use, especially when cutting acidic foods (e.g., citrus, tomatoes, onions).
Rust Prevention
- If light rust appears, remove promptly using a non-abrasive rust eraser, baking soda paste, then clean, dry, and oil the blade.
- Heavier rust may require a harsher abrasive; however, this may remove any existing patina.
General Care
- Use appropriate cutting surfaces (wood or rubber boards recommended).
- Avoid prolonged contact with moisture or acidic substances.
- Sharpen regularly using proper sharpening tools.
With proper care, your carbon steel knife will deliver exceptional performance for years to come.