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Carbon Steel Knife Care

I thought I would start a small discussion on carbon steel knife care for those that are not familar with this steel. I am far from an expert but have used this type of knife all of my life and thought I would share a few things I have learned.

The biggest thing with carbon steel knives is to keep them clean and dry, which is also a good way to keep your stainless steel knives. If you have ever seen a real chef on TV, they have a rag on their side that they use to wipe their knife with after every use. Rubbing mineral oil on the blade after each use will help stop rust, especially if you plan on storing them.

I have also found that when buying a new carbon steel knife, the steel needs to age a little at first before it will form a good patina. There are lots of knife enthusiasts that try to hurry the patina along by using a variety of gimmicks on the blade. Some of those being vinegar, onions, and fruits. Once a good patina has formed, it will help protect your blade. It's at this point that a washing and drying works so well.

We are fortunate to have a club member that is not only a great carbon steel knife maker, but is also a master of carbon steel knife care. His name is Matthew Lesniewski, at mlknives.com. He has written a fine book on the subject called "Edge and Care for your high carbon knives" that I highly recommend for any serious carbon knife user.

In closing, I hope I have been able to help you a little bit in the caring of your carbon steel knives.

Please add your thoughts and expertise.

4 members like this

Replies to This Discussion

Permalink Reply by Bob Robinson on March 29, 2011 at 19:40

I treat my carbon steel knives about the same way that I would on a cast iron skillet after curing. I don't use any harsh chemicals,mainly clean with plain water, keep them dry and with a very light coating of mineral or vegetable oil for storage. I have used carbon steels all my life and agree with you and I will check out Matthews pages.

In MemoriamPermalink Reply by Robert Burris on March 29, 2011 at 22:36

Thanks Rick, for your imput, the more members that give us their advise the more we will learn from their knowledge.

Permalink Reply by Halicon on April 1, 2011 at 9:46

Mineral oil is a bit harsh and contains a few unwanted elements. Instead I would recommend, like RicK says; camelia oil or clover oil. Both are very pure and viscious. It's the only oil I use especially for the "true" carbon knives that start oxidizing within ~30 seconds. Easy to spread and easy to wipe off.

The Samurai did not only rely on Camelia oil by the way, the proper use is to first oil the sword in and after that dust it with antler powder, it easily sucks up any excess oil and at that point the sword is wiped clean.

After that a ball filled with superfine stone powder from the Uchigumori stone is tapped all over the blade. The ball is tightly layered which makes it so that only the finest particles makes it out. After the Uchiko is applied they dry it off with paper made from the mulberry tree (silk paper).

That treatment is meant first and foremost as protection, but also a light polish from the stone powder to remove microscopic scratches the sword suffers possibly during use or improper use or if it's fitted bad in the scabbard.

Camelia oil of the highest class has always been my oil of choice. I've been through most if not all of the products out on the market but nothing has beaten a really viscious high-quality Camelia oil spray bottle.

In MemoriamPermalink Reply by Robert Burris on April 4, 2011 at 17:42

There's another good product to protect your carbon steel knife, that's sold buy one of our club members. That's Rust Free offered by A. G. Russell. It really works well taking care of your blades and it will help protect other steel products such as guns or whatever. Try it you'll like it.

Permalink Reply by Matthew Lesniewski on April 22, 2011 at 18:57

Hi Rob..Great post..thanks for the mention. I agree with you Mineral oil is what I have used for years and it works great, Great Picture of an original old Butcher knife. Very nice.

Matt

ML knives

http://www.mlknives.com

In MemoriamPermalink Reply by Robert Burris on April 24, 2011 at 20:49

Hey Matt, please don't forget us we are waiting to see some of your stuff. I hope ya'll had a great Easter.

Permalink Reply by Jean-François on April 25, 2011 at 11:00

Thanks to Robert, and to Halicon for his especially informative post.

In MemoriamPermalink Reply by Robert Burris on January 24, 2012 at 14:13

I was just wondering if anyone has heard of any new products for blade care? There is alot of new carbon knives with blade coats of some kind, so many that its hard to know whats the best to buy. If anyone has some info on that I'm sure the rest of us would be glad to hear about it.

Permalink Reply by Dana Mayo on April 30, 2012 at 0:05

Just a novice

In MemoriamPermalink Reply by Robert Burris on April 30, 2012 at 20:16

Dana, read more about a "patina" and you will enjoy your carbon knife alot more. If you have some question, feel free to ask them, someone on here will have the answer.

Dana Mayo said:

Just a novice

Permalink Reply by Lee Saunders on May 12, 2012 at 15:44

good job Rob, thanks for sharing your knowledge. I used to cook a lot and was taught some of these things by chefs because 40 or 50 years ago a 150 buck knife was one paycheck for a lotta guys. Havig a dry towel nearby, ageing the steel with raw onion, keeping it dry and very sharp will all protect the knife and make it last.

Permalink Reply by Lee Saunders on May 12, 2012 at 15:47

camelia oil...great tip! thanks