Caring for Your New Carbon Steel Tool

 “Knives are utilitarian for me. They’re tools…tools that tell stories,
and nothing tells a story like a carbon steel knife.” Magnus Pettersson, KnifeAid

Carbon steel knives have a history going back centuries. With a bit of regular care, they will last decades and perhaps even generations. Maintaining carbon steel knives isn’t as intimidating as it sounds and the kind of care needed will benefit your other blades as well.

Carpe Patina

Carbon steel will change color over time, becoming grey or even black as it is used. Consider how a copper roof becomes green over time or a leather jacket becomes more beautiful as it ages. This “patina” is a type of oxidation that helps ward off the evil red rust that eats away at steel and destroys your knife. A good rule of thumb is black or grey = good, red or orange = bad.

To patina the tool, put the blade in a shallow pan, then cover the knife in a mild acid like vinegar, citrus, or potato juices. Leave it in the pan with the liquid for an hour or so (you can leave it in longer or shorter depending on how dark you want your patina). Once you’ve taken the blade out of the acids, wash it thoroughly, dry it, then seal it with oil. Your tool should have a nice protective patina and will now be much more resistant to damaging corrosion; not rust-proof, but definitely more resilient.

Note that cutting some foods, especially garlic, onions, artichokes, chives, or cabbage, can do more harm than good to your patina. Wash and dry your blade immediately after cutting these ingredients.