The metallic smell will go awayĬarbon steel knives might have a metallic smell in the early days especially when using it with acidic foods such as chicken or red meat etc. Most good stainless steel knives are so good today there isn’t that huge of a difference in edge retention but it does not build a character like a carbon steel knife. If you’re bothered by having to wipe the knife every so often while cooking, or mind a little rust, then a carbon steel knife might not be for you. Stains and rust are naturally occurring when using carbon steel knives. Here are our tips on how to care for a High Carbon Steel knife, in order for it to maintain its beauty and use. Follow these steps to keep your knife in good condition:ġ) Never leave water or food residue on your knife.Ģ) Between use always dry the blade with a clean cloth.ģ) Clean your knife once finished and ensure it is completely dry prior to storing.ĥ) Use a knife/food grade oil on the blade when storing your knife.Now that you have invested in a professional carbon steel knife, here are some tips caring for your new blade. These knives are tools, tools that tell a story and nothing tells a story like a carbon steel knife. Some professional chefs can tell whether the person who owns the knife uses a push cut or pull cut motion and they can also tell how the knife is cared for and the owner’s dominant hand. It is important to prevent rust from forming on your knife, with a High Carbon Steel blade this is very important as this steel can develop rust spots within minutes if water droplets or food residue are left on the blade. So we have explained that a patina is beneficial to your blade, that can not be said for rust. It will also make your knife uniquely yours, all knives patina in different ways, this adds charm and personality to your knife. This layer offers the blade protection from rusting. Why should I leave the patina on my knife?Īs mentioned earlier, the patina is a natural layer on the surface of the metal blade. Although, there are benefits to a patina on your blade. Using a knife polishing compound or a whetstone to remove the affected area is possible, however, once the knife is used again it is likely to develop a patina again. For a chef, this is a massive time saver! With that said, High Carbon blades can be hardened to a high hardness (HRC) they are typically a stronger metal and have great edge retention, meaning you will not have to sharpen your knife as often. They can be left wet for a longer period of time and do not require the upkeep a High Carbon blade requires. Stainless steel is a great option for a knife in terms of easy maintenance. Why don’t my other knives rust or patina?Ī lot of consumer knives are made of stainless steel. Metals that lack stainless steel properties, like High Carbon steel, will patina but they will also start to develop rust spots if not stored correctly. The patina process can be affected by many variants like humidity, temperature, type of metal, knife use (what it is cutting) and storage of your knife. It is a natural layer of discolouration on a metal surface caused by the oxidisation of metal when exposed to air and different chemicals. Patina is best described as a product that has ‘aged’.

You have tried to wash the marks away but they are still there? These marks/stains are called patina and is it actually normal and beneficial! So you have recently received your 1936 Knife and you have noticed that the steel blade is starting to change colour.

Knife patina