Most of my knives are made out of high carbon steel.
With carbon steel you have to take some extra care versus a stainless knife.
But mainly:
-After use, rinse and clean your knife.
-Make sure that the knife are completely dry after cleaning, and then put it away in you kniferack or knifeblock.
-Add some additional food safe oil to the blade once in a while, to keep it from oxidating (rust).
-Patina is going to happend to the blade, as it comes in contact with different acids in the food you are preparing.
If you want your knife to stay shiny, you need to polish the patina off from time to time.
But many customers prefer the patina, as it shows usage and creates a personal estetics on your blade.
Additionally, the patina protects the blade against rust.
- Maintain the sharpness of your knife on a regular basis. Use a very fine and high quality honing steel rod or a leather strop for maintenance, and good quality water stones if it is dull.
- If the edge of your knife feels too thick after some time, don't hesitate to thin it out. It is made to be able to perform for a very long time if taken care of properly.
- To keep your handle sealed from moisture, occasionally apply natural oils such as boiled linseed oil or hardwax oil.
- Don't ever use the knife on a hard surfaces like ceramic, stone, glass or steel.
- Don't put your knife in a drawer together with other knives or hard materials.
- Never put your knife into a dish washer
- Never use your kitchen knife for other purposes than cutting food. It's a high performance delicate tool designed for a special tasks, and not made to withstand abuse.
- Don't cut yourself please.
/Kind regards Johan Fagerlund