Caring for Carbon Steel

Care & Use

Carbon Steel Knives

Carbon steel has long been a favourite among knife makers for its ability to take a keen edge and hold it longer — prized qualities that make these blades a joy to sharpen and use.

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Caring for Carbon Steel

With this performance comes a little extra responsibility.
Carbon steel knives need more care than stainless steel — particularly when it comes to washing and drying.

Once you’ve finished using your knife, give it a wash and thorough dry straight away.
If left wet, carbon steel will start to rust surprisingly quickly.

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Removing Rust

If light rust does appear, don’t worry.
Use a dry scourer to gently rub it away, then rinse and dry again.
For deeper rust spots, try a rust eraser — it’s more abrasive and effective for stubborn marks.

If a blade is left wet for long periods, surface rust can become more serious and may cause permanent damage — so prevention is always best.

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Developing Patina

With regular use, you’ll notice the colour of the blade darkening, especially when cutting acidic foods.
This natural patina is beautiful and unique — it’s your knife developing its own fingerprint.
It also helps protect against rust, so don’t scrub it off; just remove any orange-brown spots if they appear.

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A Final Note

And for many reasons — never put your knives in the dishwasher!

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