Buying your first high carbon steel knife?

If this is your first high carbon steel knife there are a few things to understand about these knives.  High carbon steels make great blades that are extremely tough, can get scary sharp, and hold that edge for a long time during use.  But there are some trade offs compared to stainless steels like most knives on the market.  High carbon steel can corrode (rust) and they typically take on a patina with use.  These “issues” are not a problem with proper care and maintenance.  But I want my customers to be aware of these issues.

Corrosion – can actually be a non issue with proper care.  After use, wash and dry off completely with a towel.  Any water left on the steel can cause rusting.  I recommend using mineral oil used for cutting boards as it is food safe and not at all expensive.  

Patina – or a dark staining on the blade that builds with use.  This is typical of high carbon knives, and in some cases desired.  This process is sped up when processing acidic foods such as lemons, onions, tomatoes.  This patina does not affect the performance of the knife, and actually provides a level of protection from rusting once built up enough.  Some owners even ‘force’ this patina for its protective qualities.  

Again, I just want to inform my potential customers of these 2 most common concerns about carbon steel.  We are not making stainless knives just yet, but will be in the future.  

If you have any other questions or concerns please feel free to contact me.