Care Instructions

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High carbon steel

High-carbon steel is an awesome material to make knives out of. It’s easy to get sharp and stays sharp a very long time. But this comes with a trade-off - It will rust if you let it.

To avoid “bad” rust (orange rust) Wipe the knife dry with a dry cloth after use. Over time, the blade will begin to protect itself with an oxide layer (grey to dark grey “good” rust), this will slow the reaction time but not inhibit the rust entirely. Maintain the good habit of drying off your knife.  

WHAT IS A PATINA?

Patina is a tarnish in color on the outer surface of carbon steel. Through the formation of a patina, the steel protects itself against the corrosion that naturally occurs. It is similar but different to the seasoning that occurs on a cast iron pan.

The best and easiest way to get a patina is to use your knife! Keep a cloth near your work surface, and when you notice the steel changing color, wipe it before it turns orange. Just like a leather jacket your knife will wear in and develop a patina with time. A strong patina is earned, and it’s a badge to be proud of!

CLEANING YOUR CARBON STEEL KNIFE

After use, wash the knife by hand with regular dish soap, rinse with hot water, and dry by hand immediately. Dishwashers are very bad for knives. - even worse for carbon steel knives.

If you see orange rust, remove it. The scrubby side of a sponge can do the trick.  If it’s still not coming off, try baking soda and water mixed into a paste. If it is still not coming off, simply contact me for other options.

Maintenance/protection

For everyday kitchen use, hand washing and drying is all you need to do. However, if you plan on storing your high-carbon steel knife for an extended period of time, or in a leather sheath, where humidity may cause corrosion, Oiling is a good idea; simply apply a thin coat of mineral or vegetable oil to the blade using a paper towel.