How To Care for a Carbon Steel Knife

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.

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.

One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.

Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.

Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier. If you bought a set of knives, your set may have come with a honing rod. If not, it’s easy to find one, like this one, online.

Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).

• Watch the videos: How To Hone & Stone
• Read more: Weekend Project: Sharpen Your Knives

It’s also a good idea to cut on a wood or plastic surface. Hard surfaces, like glass, marble, and even harder woods like bamboo, can dull or chip your blade.