How To Clean Carbon Steel Knife – 6 Important Things To Keep In Mind

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If you are a person who cooks often, then chances are that you have a carbon steel knife in your kitchen. Carbon steel knives can be difficult to maintain and clean because they absorb rust easily. In this blog post, we’ll go over how to clean carbon steel knife so that it will last longer and stay sharper!

Keep reading if you want to learn:

  • How to clean a carbon steel knife?
  • Why Should You Choose Carbon Steel?
  • Why Serious Cooks Use Carbon Steel Knives?

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How To Clean Carbon Steel Knife?

Whether an experienced chef or just learning their way around the kitchen, every cook knows that good quality knifes help success in the kitchen.

There are many knives on the market, but carbon steel is a great choice for all cooks. It’s economical and easy to sharpen with products available at most stores, so it won’t break your budget or keep you from cooking!

To keep carbon steel knife clean, we have 6 things to keep in mind:

Don’t sweat the stains

Stains and rust are naturally occurring when using carbon steel knives. Most nicer stainless steel knives are so good today that there isn’t much of a difference in edge retention and whatnot.

Hone your knife

If you want your knife to last for years, you must hone it before every use. Sharpen the blade when needed – but remember never to do this on a stone or other abrasive surface!

Wipe your knife

The clean dishcloth you use to wipe down your knife while cooking will come in handy for a lot of other kitchen tasks.

Wash your knife

To make sure that your knife is always in great shape, it’s important to clean off any cleanup leftovers or grease. Clean the blade by using a soft cloth and warm soapy water from your sink, never putting it into a dishwasher because of all those dishes!

Hand-dry your knife

This should be done immediately after washing with a clean dish towel.

Meticulously wiping the suds off your body while you’re dripping wet is no fun, but it’s necessary to help keep food from sticking!

Use mineral oil

Many other oils will become like a resin over time and get really, really sticky. Mineral oil doesn’t get that way. It’s always smooth and keeps a good shine.

Why Should You Choose Carbon Steel Knife?

Carbon steel is a material made of iron alloyed with carbon. It has many qualities that make it desirable for manufacturing, including corrosion or rust resistance and the ability to be tempered to increase its strength.

People love carbon steel knives because they are durable and don’t need to be sharpened as often. Not only do you not have to worry about having a dull knife, but with this type of material, it also won’t lose its edge over time. This means that your blade will stay sharper for longer periods of time which makes cooking easier in the long run since food doesn’t stick on them as some other types would!

Why Serious Cooks Use Carbon Steel Knives?

Carbon steel knives have been around for centuries and they’re now more popular than ever before. Many serious cooks use it and the reason is that carbon steel has many advantages.

Firstly, it’s clean while cooking. The most important thing you can do for your carbon steel keeps it clean. That means wiping down your knife while cooking and washing immediately after cutting anything acidic, like lemons or tomatoes. It may seem tedious at first but will prevent rusting on the blade that’s so common with food acids!

Secondly, a carbon steel knife retains a sharp edge longer than other knives, so you don’t have to worry about it becoming dull quickly.

And a carbon steel knife is also easy to maintain and sharpen, which makes it a better choice for chefs who are looking for an all-purpose kitchen blade.

FAQs

How to stop your carbon steel knife from rusting?

Run it over a sharpening stone, and oil it with Camellia oil. It is 100% food-grade, considered hypoallergenic, and it won’t go rancid the way many food-grade oils can. Applying a few drops to your knife weekly for the first few months will keep the steel from oxidizing due to moisture (destructive red rust) but still allows a healthy patina to develop.

How to remove rust from a carbon steel knife?

A gentle kitchen scrubby can usually get that right off. If it’s a more serious case, you can also gently rub the blade with Bar Keepers Friend, baking soda, or even some 1000 grit sandpaper. Use a gentle touch, so you aren’t taking off all the patina you developed.  

Conclusion

If you want a knife that will last, it’s best to use carbon steel. You can’t go wrong with this durable material.

I would love to hear more about your favorite knives!