Frequently Asked Questions About Carbon Steel Knives
What distinguishes carbon steel from stainless steel?
Carbon steel can be ground to a particularly fine edge and provides a direct cutting feel, but it reacts to moisture and acid. Rust-resistant steels like the special VG10 core of the Damascus line are more forgiving and require less maintenance.
Does a carbon steel knife rust?
Without care, it can rust. If you wipe the blade dry immediately after use and occasionally treat it with mineral oil, you will get an even patina instead of rust. This is normal and is part of the blade's character. You can rub off a rust spot with a wine cork and a little cream soap.
Is the Carbon line a carbon steel knife?
No, and that is precisely its advantage in everyday use: its carbon steel is made rust-resistant through nitrogen and nitride (61 HRC). It offers the sharpness characteristics of a carbon steel without the maintenance requirements of pure carbon steels.
Who is carbon steel worthwhile for?
For those who seek maximum sharpness and direct feedback and are prepared to wipe the blade dry after every use. Enthusiasts also appreciate how uncomplicated it is to resharpen these steels on a whetstone.
How do I maintain a carbon steel knife?
Rinse and wipe dry immediately after use, treat occasionally with mineral oil, store in a dry place, never put in the dishwasher. A wine cork and some cream soap will help with any rust spots. This will keep the blade in use for decades.
