There’s a give and take with high-carbon steel. Show it some love with each use, and it’ll return the favor with a blade that’s both beautiful and highly functional. But don’t forget, high-carbon steel will rust if left wet for too long. So, rule one: Don’t leave your knife wet. Whether it’s from food or washing, always wipe it down with a dry or damp towel after use. Quick attention goes a long way in maintaining that sharp edge and natural patina.
High Carbon Low Alloy
Dishwasher Warning:
Never, ever put your knife in the dishwasher. It’s destructive to the blade, the handle, and the finish. Just don’t do it. Hand wash and dry immediately to keep your knife in top shape.
Patina vs. Rust
Keep the blade dry to avoid rust and let a healthy patina develop. Patina is your friend. As you use the knife, you’ll watch this beautiful transformation unfold. Acids in the food interact with the steel, creating a unique, ever-changing surface. It’s a process that makes the blade truly yours. A fully formed patina will turn grey to black and actually help protect against rust. But, if you see small red spots (rust), don’t worry. Grab a Scotch-Brite pad, clean it up, and keep using and caring for your knife as usual. It’s part of the journey.
Protect your knife.
Lastly, protect your knife with a light coat of oil—especially if it’s going to sit unused for a while. High-carbon steel can pick up moisture from the air, and that leads to rust. This is easy to prevent. Any oil will work in a pinch, but I recommend a food-safe option. Mineral oil is a solid go-to—it won’t go rancid like many kitchen oils. Axe Wax is another great choice. Honestly, you could even butter it if you had to—but I’d stick with something food-safe and stable when you can.