1095 rusting

A high finish will help, as will washing and drying immediately after use. Nothing can stop the greying of the steel (patina), as this will happen very quickly when cutting anything acidic (onions, citrus, strawberries to name a few). That's just the deal with simple carbon steel.
 
Don't use it? :eek::D

But seriously, are you sure it's rust? Non-stainless carbon steel can patina with orange and reddish colors that look like rust but are not. To me, rust usually seems powdery and rubs off powdery if I scrape a fingernail on it. Orange/red patina isn't powdery.
 
it doesn't rust instantly, it does if left wet unattended or if you place it into the dishwasher.
If you keep it cleaning and drying it after use you will enjoy the performance of your carbon steel blade for many decades. It eventually develop a grey patina which will help shielding it.
 
There is a standard care regime for carbon steel blades. It doesn't matter what steel it is - 1070, 1084, 1095, W2:
Rinse immediately after each use.
Wash and dry well as soon as finished with it for the meal. Washing requires soap and hot water.
Store vertically in a rack.
Oil with vegetable or block oil if not using for extended time.

Two things to know - Water is the enemy ... air is your friend ( as long as the knife stays dry).

A forced patina will retard rust and staining. This can be applied with a lemon or mustard. Wash well and dry after application.
 
+1 for a forced patina with mustard. This will really help calm down your blades "reactivity". I also keep some Bar Keepers Friend on hand and use this periodically to carefully clean blade with.
 
Sharpe5097 said:
Like a high polish finish? What belt? Grit type
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sky's the limit really, but if you want the highest, I recommend hand sanding to 1000 and then buffing. I don't like doing that much work, nor do I care for high shine, hence why I make all my kitchen knives from AEB-L.
 
For a chefs knife any available food safe oil to hand, olive, sunflower, ect, will be fine to seal the blade unless the blade is not going to be used for a while as these types of oils will go rancid, use mineral then.
 
PoorUserName said:
For a chefs knife any available food safe oil to hand, olive, sunflower, ect, will be fine to seal the blade unless the blade is not going to be used for a while as these types of oils will go rancid, use mineral then.
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And some get funky-sticky more quickly than others.
 
Don't oil your knife until you're sure it's absolutely dry though, otherwise the oil can trap the residual moisture which is what you want to avoid.
 
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