Knife Care

I work most commonly with carbon steel knives, so while some of this information may pertain to the care of stainless steel knives, it is intended for carbon steel knives.

All carbon steel knives will form a light patina with regular use, but you must wash and dry your knives immediately after use to prevent rust. You will maintain a clean finish longer if you use oils or waxes on the blade to protect against moisture, but this is not absolutely necessary if the knife is in regular use. 

When not expecting to use a carbon steel knife for a long period of time or, if you want to avoid as much patina as possible, oil your knife after drying.

The best sharpening methods are the use of whetstones or oilstones, a leather strop or honing rod can also be used to straighten the edge as it rolls during use. avoid pull-through sharpeners as they remove excessive amounts of material and will never result in a good edge. Never put your knives in a dishwasher as the detergents will dull the edge, and the heat can harm the handle material and corrode the blade. 

On knives with natural wood handles, occasional oiling with mineral oil can be used if the wood ever looks dry.