1095 High Carbon

I

initb2009

Joined
Jul 7, 2009
Messages
51
Any tips on how to keep it from rusting? How often should they be washed given 1095 is not a stainless steel?
 
Just keep a light coat of mineral oil on it. I generally wipe down with oil every 2-3 months (if not in use) or after a big job. Washing isn't a big deal, just dry and re-oil. Oh, and store the knife out of the sheath when not in use.
 
If you feel the need to wash it for some reason, make sure that you use very hot water so it will dry quickly, wipe it dry, and re-oil it. I've never had any trouble with 1095 as long as it's kept lightly oiled.
 
Simply wash it as you normally would, making sure to dry it completely afterwards. Then put a light coat of mineral oil (or your preferred oil) every once in a while or everytime you use it. Also, if you want to, simply force a patina on it, which will help it resist rusting in the future.
 
Wipe it down well after use, then a thin coat of mineral oil. I used to use 3-in-1 oil, but my last old metal can ran out, and I went to butcher block (mineral) oil for the time being.

Another good one is RemOil, but I don't think it's food safe; only important if you use your carbon steel knives for food prep.

thx - cpr
 
If you treat carbon steel with dilute phosphoric acid you will get a patina of ferric phosphates and oxides that will help slow down further corrosion and many carbon steel afficiandos do this deliberately rather than waiting for a patina to develop naturally - depends whether or not you can live with a discoloured blade - but you should still keep it lightly oiled.
 
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