Carbon Steel Care
Traditional steel lovers, meet carbon steel. Carbon steel knives are preferred by professional chefs for their wear resistance over time + the non-professionals (like us) love them too. But with great strength comes great responsibility: treat your knives right by with food grade mineral oil + always hand washing + drying quickly.
HOW DO I CARE FOR MY CARBON STEEL KNIVES?
Hand wash only. Dry right away to prevent rusting. Our Essential Waffle Dish Towel is super absorbent and will make this quick. After, use a food grade mineral oil on the blade.
WILL THEY RUST OR STAIN?
Stains and rust are naturally occurring in carbon steel blades - so don’t stress about that. Create a patina early on by using something acidic - like instant coffee, vinegar, or potatoes. Just rub it on the blade and polish it in.
WHAT ARE THE NO-NO'S FOR CARBON STEEL KNIVES?
Don’t leave the handle in water to prevent the wood from swelling.
You can use that same food grade mineral oil to treat the handle, too.
Boxwood Kitchen Knife
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