About High Carbon Steel

The knife maker!

Carbon steel is a great choice for a blade. It is tough and has an amazing ability to hold a sharp edge. It can also have a very fine edge that is incredibly sharp. However carbon steel can rust if not cared for. I have a few simple rules that will keep that knife beautiful.

#1- NEVER put it in the dishwasher. Temperatures are high enough to ruin the temper of the blade. Also can rust.

#2- ALWAYS wipe off water/etc before setting it down. If not you can get rust spots from the sitting water.

#3- ENJOY the patina. A patina will develop when used. A patina is colorful natural protective layer that protects the steel from oxidation. You can get a plethora of colors. yellows with veggies, blues with protein.

#4- OCCASIONALLY disassemble (if needed) and oil the blade. I do not have any specific brand to recommend, just wd40 wont cut it. Just to be sure if your going to use the knife for food processing, use a food safe oil.

#5- DONT panic if you get light rust. Just use some oil with 0000 steel wool. If you get enough rust to ruin the finish I do offer a “Facelift” service that will have your knife smiling again. If your blade can handle it.