What Everybody Ought to Know About Carbon Steel Knives

If you love carbon steel already, or you have followed or own my work
then you just plain love the steel.

To those that are new to my work or the world of carbon steel knives
I decided to re-post some brief info or quick tips on carbon steel.

Especially 1095 high carbon, the steel I use.

Carbon steel fact's or what you should know about it.

Can I use carbon steel cutlery in the kitchen? 

Yes. Carbon steel is sought after for its edge holding capabilities

and ease of re-sharpening.

Not only does it make an excellent knife in the kitchen but this is
a great steel for just about any purpose.

Many a good hunting, survival knife and butcher

blade (just to name a few) has been forged and made from

carbon steel.

For many years carbon steel has been used and has
worked well, and it still remains an outstanding steel.

What kind of oil should I use on my blade or how do I care for it?

Mineral oil.  You can use other oils as well but mineral oil is my number 

one choice.

How do I clean my blades?

Hand washing is what I recommend on any custom knife

I offer.  Never a dish washer. 

Will my high carbon steel blade turn a different color?

Yes.  This is called patina. An array of grays and dark black 

color can build up on your blade and those who know of carbon

steel love this effect.

This also will help protect your blade. A decent post on the subject
of patina.  
Patina, a beautiful thing

A beautiful carbon steel kitchen blade that has served well.
Patina is very nice on this wide blade.

How often do I sharpen my knife? 

Simple, if it starts feeling dull sharpen it.

Many chef's sharpen there knives once a day.
This is a tool and proper edge maintenance

is important.  

I have posted on my blog about sharpening stones, have a book
on the topic and several videos on youtube on sharpening
and knife care.

until next time.

Thank you

Matt
ML Knives
http://www.mlknives.com