All knives need to be cleaned and all moisture wiped off before they are stored. Although, at a much slower rate. Rub the entire blade with a white vinegar-dampened paper towel and let the blade sit for 5 minutes. It may seem tedious at first, but it will keep your blade from rusting. The focus is on kitchen knives, but the video also show how to maintain other kinds of knives like outdoor knives.More at: Web site: http://www.waltersorrellsblades.comInstagram: walterstactixTwitter: @WalterSorrellsFacebook: http://www.facebook.com/WalterSorrellsBladesPatreon: http://www.patreon.com/WalterSorrells It's just a fact. This very simple step will stop most rust from forming. Despite this great advantage, a carbon steel knife requires a more thorough maintenance of which you should be aware to ensure that you keep it as long as possible. If you fail to properly maintain your carbon steel knife… Pettersson says knowing the makeup of your knife is the best way to know how delicately you need to treat it. In Japan it was the traditional material for making samurai swords, and then later, kitchen knives. Let me tell you a secret that knife makers do not want you to know; stainless steel will also rust! Carbon blades are known for ease in sharpening and edge retention. 2. One of the most important steps in taking care of your carbon steel is keeping the blade clean. The blade will start to show a blue-grayish color. Take care of your carbon steel. Break in your carbon steel knife by treating it with vinegar before the first time you use it. Carbon steel knives rust. Carbon steel is particularly reactive to high acid products. If you’ve never owned a high carbon steel blade, you should review the below instructions in order to prevent disappointment.Here is a little overview of how to best care for your new knife:Wash & Patina: This is a non-stainless carbon steel knife … “If you have high-carbon steel knives — like .8 percent carbon and up — they get really reactive to rust. Some theory, some practice. The following suggestions generally apply to all chef knives, but keep them in mind, especially when you’re using carbon steel blades: Never use the knife for other purposes than its chief function. (Reason so many professional Chef’s prefer high carbon) Patina is Its also important to note that finger prints can cause carbon steel to rust. Seasoned carbon steel pans are right at home on any kitchen stovetop–induction, ceramic, electric, and gas — as well as in the oven, on the grill, or over a campfire. Letting your pan slowly pre-heat helps distribute heat evenly, avoids hot spots on your cooking surface, and avoids warping. • After using your knife take the time to wipe off the blade with a rag or cloth. In this video knife maker Walter Sorrells takes the mystery out of carbon steel and shows some easy ways to protect your carbon steel knives so they'll last a lifetime. So make it a habit to wipe the knife… Oxidation of a carbon steel knife. This is the key to taking care of a carbon steel … Carbon steel — the traditional material for making knives long before stainless steel even existed — has a mystique and sexiness all its own. Therefore, it is imperative that you … Always wash the knife after you’ve finished using it. How to Take Care of Carbon Steel Knives: Extra Tips. It takes a little bit more care than a stainless knife, but in the end if you care for it right, it will earn its keep well past your lifetime. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel. That means wiping down your knife while you cook. Preparing food with a knife made of carbon steel … Let me tell you a secret that knife makers do not want you to know; stainless steel will also rust! Although, at a much slower rate. Carbon Steel Knife Care - Kitchen and Outdoor Knives - YouTube However, the main downfall of carbon steel is that it will rust if not properly cared for. There are several easy steps you can take to prevent rust from forming on your knife. Between .3 and .8 percent, it rusts less and will be a little easier to take care of.”. Unlike stainless steel, all non-stainless steel blades, such as carbon steel blades, will oxidize or be affected by moisture and corrosive environments. If you do not maintain your carbon knife…. All knives need to be cleaned and all moisture wiped off before they are stored. Carbon steel will rust if left out in the elements. Carbon steel will rust if left out in the elements. Special Care for Carbon Steel Knives Carbon steel knives require a few extra steps to maintain your blade. This is the beginning of your patina. Rinse the vinegar off, dry the blade completely, and then repeat the entire process over two or three more times. Always heat and cool your pan gradually. Knife Care You new knife is made from high carbon steel. Here is a little overview of how to best care for your new knife: Wash & Patina: This is a non-stainless carbon steel knife (made from high carbon steel). Food juices and particles are hard to remove when dry (and they will eat away at the blade).
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