One of the most important steps in taking care of your carbon steel is keeping the blade clean. Always heat and cool your pan gradually. 2. Preparing food with a knife made of carbon steel … “If you have high-carbon steel knives — like .8 percent carbon and up — they get really reactive to rust. Always wash the knife after you’ve finished using it. This very simple step will stop most rust from forming. The blade will start to show a blue-grayish color. Its also important to note that finger prints can cause carbon steel to rust. Oxidation of a carbon steel knife. Carbon blades are known for ease in sharpening and edge retention. (Reason so many professional Chef’s prefer high carbon) This is the beginning of your patina. 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 … Break in your carbon steel knife by treating it with vinegar before the first time you use it. Letting your pan slowly pre-heat helps distribute heat evenly, avoids hot spots on your cooking surface, and avoids warping. Carbon steel will rust if left out in the elements. All knives need to be cleaned and all moisture wiped off before they are stored. 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 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. Take care of your carbon steel. This is the key to taking care of a carbon steel … That means wiping down your knife while you cook. However, the main downfall of carbon steel is that it will rust if not properly cared for. Although, at a much slower rate. 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). Knife Care You new knife is made from high carbon steel. Although, at a much slower rate. So make it a habit to wipe the knife… Carbon steel knives rust. 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. • After using your knife take the time to wipe off the blade with a rag or cloth. How to Take Care of Carbon Steel Knives: Extra Tips. 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. All knives need to be cleaned and all moisture wiped off before they are stored. Patina is If you fail to properly maintain your carbon steel knife… Unlike stainless steel, all non-stainless steel blades, such as carbon steel blades, will oxidize or be affected by moisture and corrosive environments. Rinse the vinegar off, dry the blade completely, and then repeat the entire process over two or three more times. Food juices and particles are hard to remove when dry (and they will eat away at the blade). Some theory, some practice. Carbon Steel Knife Care - Kitchen and Outdoor Knives - YouTube It's just a fact. It may seem tedious at first, but it will keep your blade from rusting. If you do not maintain your carbon knife…. Pettersson says knowing the makeup of your knife is the best way to know how delicately you need to treat it. There are several easy steps you can take to prevent rust from forming on your knife. Therefore, it is imperative that you … Carbon steel — the traditional material for making knives long before stainless steel even existed — has a mystique and sexiness all its own. Carbon steel will rust if left out in the elements. In Japan it was the traditional material for making samurai swords, and then later, kitchen knives. 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. Between .3 and .8 percent, it rusts less and will be a little easier to take care of.”. Rub the entire blade with a white vinegar-dampened paper towel and let the blade sit for 5 minutes. 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. Carbon steel is particularly reactive to high acid products. Let me tell you a secret that knife makers do not want you to know; stainless steel will also rust! Let me tell you a secret that knife makers do not want you to know; stainless steel will also rust! Special Care for Carbon Steel Knives Carbon steel knives require a few extra steps to maintain your blade.