All knives need to be cleaned and all moisture wiped off before they are stored. So make it a habit to wipe the knife… (Reason so many professional Chef’s prefer high carbon) If you’ve never owned a high carbon steel blade, you should review the below instructions in order to prevent disappointment.Here is a little overview of how to best care for your new knife:Wash & Patina: This is a non-stainless carbon steel knife … Patina is This very simple step will stop most rust from forming. Seasoned carbon steel pans are right at home on any kitchen stovetop–induction, ceramic, electric, and gas — as well as in the oven, on the grill, or over a campfire. Although, at a much slower rate. However, the main downfall of carbon steel is that it will rust if not properly cared for. It takes a little bit more care than a stainless knife, but in the end if you care for it right, it will earn its keep well past your lifetime. Carbon steel — the traditional material for making knives long before stainless steel even existed — has a mystique and sexiness all its own. Food juices and particles are hard to remove when dry (and they will eat away at the blade). Let me tell you a secret that knife makers do not want you to know; stainless steel will also rust! This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel. Despite this great advantage, a carbon steel knife requires a more thorough maintenance of which you should be aware to ensure that you keep it as long as possible. Carbon steel is particularly reactive to high acid products. Its also important to note that finger prints can cause carbon steel to rust. Some theory, some practice. One of the most important steps in taking care of your carbon steel is keeping the blade clean. Pettersson says knowing the makeup of your knife is the best way to know how delicately you need to treat it. The focus is on kitchen knives, but the video also show how to maintain other kinds of knives like outdoor knives.More at: Web site: http://www.waltersorrellsblades.comInstagram: walterstactixTwitter: @WalterSorrellsFacebook: http://www.facebook.com/WalterSorrellsBladesPatreon: http://www.patreon.com/WalterSorrells 2. Carbon steel will rust if left out in the elements. The following suggestions generally apply to all chef knives, but keep them in mind, especially when you’re using carbon steel blades: Never use the knife for other purposes than its chief function. Let me tell you a secret that knife makers do not want you to know; stainless steel will also rust! In Japan it was the traditional material for making samurai swords, and then later, kitchen knives. This is the key to taking care of a carbon steel … If you do not maintain your carbon knife…. There are several easy steps you can take to prevent rust from forming on your knife. This is the beginning of your patina. If you fail to properly maintain your carbon steel knife… • After using your knife take the time to wipe off the blade with a rag or cloth. Therefore, it is imperative that you … Always heat and cool your pan gradually. Rinse the vinegar off, dry the blade completely, and then repeat the entire process over two or three more times. Here is a little overview of how to best care for your new knife: Wash & Patina: This is a non-stainless carbon steel knife (made from high carbon steel). That means wiping down your knife while you cook. Carbon blades are known for ease in sharpening and edge retention. Break in your carbon steel knife by treating it with vinegar before the first time you use it. Between .3 and .8 percent, it rusts less and will be a little easier to take care of.”. It's just a fact. The blade will start to show a blue-grayish color. All knives need to be cleaned and all moisture wiped off before they are stored. It may seem tedious at first, but it will keep your blade from rusting. “If you have high-carbon steel knives — like .8 percent carbon and up — they get really reactive to rust. How to Take Care of Carbon Steel Knives: Extra Tips. Knife Care You new knife is made from high carbon steel. Carbon Steel Knife Care - Kitchen and Outdoor Knives - YouTube Although, at a much slower rate. Take care of your carbon steel. Always wash the knife after you’ve finished using it. Preparing food with a knife made of carbon steel … Special Care for Carbon Steel Knives Carbon steel knives require a few extra steps to maintain your blade. Rub the entire blade with a white vinegar-dampened paper towel and let the blade sit for 5 minutes. Letting your pan slowly pre-heat helps distribute heat evenly, avoids hot spots on your cooking surface, and avoids warping. Unlike stainless steel, all non-stainless steel blades, such as carbon steel blades, will oxidize or be affected by moisture and corrosive environments. Carbon steel knives rust. Oxidation of a carbon steel knife. In this video knife maker Walter Sorrells takes the mystery out of carbon steel and shows some easy ways to protect your carbon steel knives so they'll last a lifetime. Carbon steel will rust if left out in the elements.