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.