How to care for carbon steel knife? High carbon steel blades are sharper and easier to handle than stainless steel. But they also get a bad rap for being challenging to maintain. Fortunately, caring for the high-end knife is doable. And all you need is a bit of effort, knowledge, and an expert’s guide!
I made this article to help you understand why carbon steel is superior, why it’s hard to manage—and the best ways to take care of it!
Why Choose a Carbon Steel Knife?
Despite stainless steel knives being kitchen staples, carbon steel is what pros choose. And for good reasons!
Carbon steel knives have a sharper edge than stainless steel. And they’re the highest quality blade material you can ask for in a kitchen knife. After all, it’s almost indestructible and can withstand even the toughest of foods.
But durability aside, rust resistance is where this blade material shines. It has a lot harder metal than stainless steel, meaning it holds an edge better. And that’s right! This blade can stay sharper longer than others.
Moreover, carbon steel is easier to sharpen than stainless steel despite being harder. And this is critical for chefs and similar professionals as it lets them use the knives longer. After all, no one has time to hone blades every day!
So, it’s easy to see why many prefer carbon steel over other materials.
How to Care for Carbon Steel Knife, According to Experts
Maintaining carbon steel knives isn’t as intimidating as it sounds. And the kind of care needed is the kind you need to give to your other blades as well. Either way, here’s how to care for carbon steel knife, according to experts:
Before Using a Carbon Knife for the First Time
Whether you’ve bought a new carbon steel knife or just opened what you had at home, you need to break in first. And to do this, you need to treat the blade with vinegar.
Treating the knife before doing anything else keeps it in pristine condition longer. With this, you can extend its lifespan and sharpness over time.
But before you even touch your carbon steel blade, it pays to know your knife first. Doing so lets you understand how delicately you need to treat the tool. For instance, high-carbon steel knives with 0.8% carbon or up are more sensitive to rust than those below.
Here’s how to do it:
- Cover the entire knife with vinegar. Rub a towel soaked with pure, undiluted white vinegar all over the blade. And let the vinegar solution sit on the carbon steel knife for at least five minutes.
- Rinse the solution off. Wash the vinegar off with plain, warm water.
- Dry the blade. Scrub the carbon steel knife with a clean and dry cloth.
- Repeat. For the best results, redo all the steps twice or thrice.
After doing the steps mentioned, you should notice a blue and grayish hue developing on the blade. And this should be a sign of a patina forming on your carbon steel blade.
But what is patina, you may ask? It’s an extra protective layer that slows oxidation. As a result, your carbon steel blade stays sharp longer.
I suggest forming a patina as early as possible as it protects your blade from rust and other elements. And aside from vinegar, you can also use other acidic ingredients to form a patina. These include ground coffee and potatoes. Either way, these make a better shield for the knife.
Before Each Use
Honing your carbon steel blade before each use is best if you use it often. It keeps the knife balanced, making cutting more manageable. And it does this by re-adjusting the edge to the center. Otherwise, you can do this twice or thrice a year.
You can begin honing by shaving off the edge of your knife to create a fresher and sharper edge. Or you can also realign the edge by anchoring its tip on a cutting board. Either way, this keeps your carbon steel blade aligned—and precise.
Remember, rust stains or development are common when cooking. And this is especially true when using carbon steel blades. So if you don’t want to wipe the knife a lot when cooking, skip using the material entirely.
However, if you’re okay with the extra steps, wipe the blade with a clean towel when cooking. Doing this keeps your knife in its best condition as it reduces its exposure to moisture.
I recommend making this motion when cutting acidic foods like lemon, grapes, or limes. After all, carbon steel is particularly vulnerable to acidity.
After Each Use
After using a carbon steel blade, it’s best to wash it immediately with lukewarm, soapy water.
Doing so reduces the knife’s exposure to moisture, keeping it in pristine condition. Not to mention, leaving the tool in a sink filled with dishes only spells disaster. And under no instances should you ever put a carbon steel blade inside a dishwasher.
Either way, once you’ve washed your carbon steel blade, dry it off immediately. I recommend storing it in a knife block, sheath, or knife strip. These units protect its blade against moisture, keeping it sharp, precise, and good as new!
Also, if you don’t mind buying food-grade mineral oil, don’t forget to oil your blade. It prevents rust, keeping your carbon steel knife as sharp and clean for as long as possible. Never settle for other oils as they degrade and lose their efficiency over time.
On the other hand, mineral oil stays smooth and efficient while keeping its signature shine.
Additional Tips on Caring for Carbon Steel Knife
Here are some additional tips to help you care for your carbon steel blades even more:
- Avoid dishwashers at all costs. Like most knives, carbon steel blades are prone to rust when washed through a dishwasher. Also, the appliance has harsh chemicals and temperatures that can ruin its quality.
- Form a patina. Since carbon steel naturally forms a patina over time, don’t hinder it. After all, this patina helps in protecting the blade against rusting.
- Cut smoothly. Avoid twisting a carbon steel knife as it puts more pressure on the blade, damaging it over time.
- Limit exposure to acidic foods. All kinds of acidic ingredients like lemon or grapes promote rust. That’s why it’s best to limit your knife’s exposure to these foods. However, if you need to cut them, rinse immediately after use.
- Avoid forming a black patina. Cutting garlic, onions, artichokes, chives, or cabbage leads to black patina. And this formed patina can do more harm than good. So if you do need to slice these ingredients, wash your blade immediately.
- Never leave the blade wet at any surface. Leaving a soaked carbon steel knife out in the open makes it vulnerable to rust. And the motion prolongs the blade’s exposure to humidity.
- Don’t cut through dense things. These include bones, frozen food items, and hard-shelled fruits like coconuts.
Frequently Asked Questions
Q: How frequently do I need to oil my carbon steel knives?
A: You’ll need to apply oil or wax to your carbon steel blades every at least 2 to 3 weeks after use. After all, even a tiny amount of exposure to moisture can be enough to cause rusting. Luckily, there are many ways to prevent rusting on knives other than oiling. So if you’re not keen on oiling your blades, there are methods you can try.
Q: Is a carbon steel knife really hard to care for?
A: Carbon steel is like cast iron to skillets, meaning they’re tough to care for. So if you’re not ready for tedious upkeep, choose stainless steel blades instead. After all, the latter is easier to handle and is much more durable. Otherwise, you’ll need to maintain your carbon steel often to keep it in its best condition.
Q: Is it a good idea to hone a carbon steel knife?
A: Regularly honing your carbon steel blade keeps it balanced and sharp. And this, in turn, makes slicing and cutting more manageable. You can buy a honing rod separately if you don’t already have one. However, most kitchen knife sets come with one.
Q: What things can I not cut with carbon steel knives?
A: Generally, it’s a bad idea to cut through dense items with a carbon steel blade. These include things like coconuts, bones, and any frozen food. After all, these blades are made for precise cuts, meaning it’s suitable for delicate items like sashimi at best. Also, it’s best to avoid acidic foods as carbon steel is vulnerable to rusting.
Q: Can I polish a carbon steel knife?
A: Polishing and buffing a carbon steel knife go in tandem. So, yes, polishing carbon steel blades are recommended. However, keep in mind that these two have different procedures. After all, polishing involves scrubbing abrasives like media to eliminate enough residue on the knife’s surface to prepare it for its final finish.
Whether you’re an experienced chef or a casual cook, learning how to care for carbon steel knife can be tedious. But the few additional steps are worth it. After all, you’ll receive a more reliable knife in the long run. And with carbon steel, making delicious dishes has never been this easy—or sharp!