Carbon Steel

 

Carbon Steel

Although stainless steel is the most common material for kitchen knives, carbon steel is often the preferred choice of culinary professionals. That’s because a carbon steel blade, when properly cared for, holds a sharp edge better than stainless steel. The flip side is that “proper care” of carbon steel involves a bit more day-to-day maintenance.
Whether you’re an experienced chef or just learning your way around the kitchen, all cooks know good knives are essential for success in the kitchen. And while knife choice is an extremely personal decision, a carbon steel knife is a great choice.

Maintenance 

  1. Hone your knife: The easiest way to keep your knife centered is to hone it before each use.
  2. Wipe your knife: Use a clean dishcloth to wipe down your knife while you’re cooking — especially after cutting acidic foods.
  3. Wash your knife: Use a soft cloth to wash your knife in a sink of warm, soapy water. Never put your knife in a sink full of dishes or the dishwasher.
  4. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel.
  5. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
  6. Store knife: A plastic sheath, magnetic knife strip, or drawer insert are all appropriate.