Care and Maintenance of Carbon Steel

Due to the density of their fine grain structure, carbon steel knives hold a razor-sharp edge and are easy

to re-sharpen when dulled; but they do require more care and maintenance than stainless steel knives.

Carbon steel needs to be washed and dried immediately after usage or it will develop red rust. NEVER

put your knife in the dishwasher or let it soak in water. This is very hard on all the materials used in your

knife build.

Carbon knives are particularly vulnerable when exposed to acidic foods, so it is especially

important to wipe the blade immediately after use with citrus, tomatoes, or pickled vegetables.

Do not cut on glass cutting boards or stone countertops. Use only poly or wood cutting boards.

Through regular usage the steel will begin to oxidize and will develop a natural patina which will serve as

a protective barrier against red/orange rust and discoloration. As the patina develops the steel will begin

to darken and change color. Some users prefer to force this patina on their new knives instead of

waiting for the steel to patina naturally through usage.

Once washed and thoroughly dried apply a small amount of mineral oil to the entire knife. This will help

prevent rusting as well. If storing, remove from leather sheaths as leather can soak up the oils and allow

the blade to rust.