Caring for Your Carbon Steel Knife

Here at Lost Arts we use 1084 carbon steel on our knife making classes. So if you have attended one of our knife courses or are in possession of a carbon steel knife and are interested in proper knife care tips, then read on. Carbon steel knives are prized for their durability, sharpness, and ease of sharpening. However, they require proper care to maintain their performance and longevity. Here’s a comprehensive guide on how to care for your carbon steel knife, ensuring it remains a reliable tool in your kitchen or workshop.

Keeping Your Knife Sharp

A sharp knife is a safe knife. Regularly hone your 1084 carbon steel knife with a fine ceramic or steel honing rod to maintain its edge. We do not recommend using a diamond rod regularly as this will remove material every time you use it, unlike a steel or ceramic honing rod which is just realigning your edge. For deeper sharpening, use some form of sharpening stone (diamond, oil, or water). Start with a coarse grit to set the edge and move to finer grits for polishing. Maintain a consistent angle of around 22.5 degrees (half of 45: fold up a piece of paper to help you get the angle). Avoid mechanical ‘pull-through’ sharpeners, as they can damage the blade. If you have a leather strop, give the knife a few drags along that to remove the burr: otherwise, you can give it a go on the honing rod. After sharpening, clean the blade to remove any residual metal particles.

During Use

Cut ingredients on a high-quality chopping board made of plastic or wood; avoid hard surfaces such as glass, metal, or stone. After cutting highly acidic ingredients (lemons, kiwifruit etc.), immediately rinse the blade under running water otherwise the acid will attack the blade leaving ugly marks.

After Use

Never put your knives in a dishwasher; you will destroy them. When a dishwasher heats the knife to a high temperature, the handle material and the steel will expand at different rates, allowing water to get in underneath the handle and begin the rusting process. The Dishwasher will also strip the oils out of wooden handles, making them look ugly and shortening their lives. Instead, gently clean the blade with a mild solution of dishwashing detergent and warm water, then rinse under running water. If appropriate, just give it a wipe with a damp dish cloth. Dry using paper towel or a tea towel. Prior to storing, apply a light coat of food-safe oil or natural wax to the blade.

Best Knife Storage Methods

Preventing rust is crucial for carbon steel knives. Always store your knife in a dry environment. A magnetic knife strip or a knife block with good air circulation is ideal. Avoid storing it in a damp drawer or sheathed in leather for long periods, as moisture can accumulate and cause rust. Do not store knives with their blades touching each other, as this can lead to galvanic corrosion and blunt edges.

Developing a Protective Patina

One of the unique aspects of carbon steel knives is the development of a patina over time. The patina acts as a protective layer over the blade and makes the knife a unique heirloom that tells the story of your adventures. Different ingredients/ uses result in different effects on the patina:

To encourage patina development, you can cut acidic foods and wipe the blade clean after each use, but avoid scrubbing off the patina. Over time, this natural process will create a unique, protective layer on your knife.

Conclusion

Proper care for your 1084 carbon steel knife involves regular sharpening, appropriate storage, diligent cleaning, and nurturing a protective patina. By following these steps, you’ll ensure your knife remains sharp, rust-free, and ready for any task. Remember, caring for your knives not only preserves their functionality but also extends their lifespan, making them a valuable tool for years to come.

If you are interested in making your own carbon steel hunting or kitchen knife, check out our one day knife making courses.