Carbon in the kitchen

Sam Salvati

Sam Salvati

Joined
Aug 6, 2007
Messages
5,060
Carbon steel in the kitchen, is there an easier way? It seems it rusts at the drop of a hat, from cutting fruit or veggies or meat, always seems to leave streaks or marks or somehow mars the shine/polish, is there any better way than constantly wiping the blade after every couple cuts? Take it to a higher polish? Is a light oxide layer OK to be expected with carbon kitchen knives? i am not talking cutting then washing then putting in the drawer without oiling.
 
Most quality carbon steel kitchen knives will develop an age patina with use and time. This is a natural process and is in no way a negatuve thing. In fact, a good use patina can help protect a carbon blade from destructive forms of oxidation (red rust). I don't know of a good way to keep a polish on a carbon blade in kitchen use, but maybe someone here has an idea. Many carbon blades I've seen will stain/discolor immediately upon cutting certain food.

--nathan
 
Last edited:
I've just started makin a hi carbon kithcen blade...been tryin one myself in the kitchen cuz I like to cook so I like a good blade to use...so far this one stays shiny but takes on a blue gold stain which I sorta like! Of course I wash/wipe clean after I finish using it but don't go to any great lengths...so far its workin great!
 
Don Hanson III said:
Sam, carbon steel blades are supposed to turn dark with use. Nothing wrong with it.:D
Click to expand...




+1-all of my kitchen knives are carbon steel....some are laminated with stainless but i would imagine that being a pain in the neck to do....i never oil any of my blades....wash em....dry em and put them on the knife rack....simple as that.....ryan
 
Sam , that's "patina". You'd go crazy to try to keep them polished ! As soon as you're finished cutting clean and dry it .
 
i will with luck have a kitchen knife friend (DC) tell me how to set a nice patina on the carbon i want to use in the kitchen. i plan on making a mash of the stuff and dipping my blades to help keep them safe from real rust
 
I made a kitchen knife out of 1084 about a year ago. I bought some food grade silicon oil to put on it, but I found that I don't need it. As Ryan and Mete said, you just need to wash and dry the knife when you're done with it. That's it.
 
mete said:
Sam , that's "patina". You'd go crazy to try to keep them polished ! As soon as you're finished cutting clean and dry it .
Click to expand...

Thanks everyone! Robert, and here I was going crazy trying to keep the shine hehe, I will let the patina do it's thing.
 
butcher_block said:
i will with luck have a kitchen knife friend (DC) tell me how to set a nice patina on the carbon i want to use in the kitchen. i plan on making a mash of the stuff and dipping my blades to help keep them safe from real rust
Click to expand...



butch i vote for like a cool mustard patina....old looking and all....ryan
 
Real knife makers use saurkraut and mustard then eat it !! Wash that down with some Rolling Rock - the old steel makers favorite as it's made from mill water !
 
i was going to ask the same question today about using carbon steel in the kitchen.... weird :eek: a friend last night asked me to make a kitchen knife for him. my gut told me to start it off with a mustard patina and let it do its thing from there. thanks guys!
-Lou
 
a real nice patina can be developed on a carbon steel knife using a couple of sweet Walla Walla onions. Take the knife and the first onion, peel and slice up the first onion into the thinest slices possible try and use the whole knife so that the "juice" from the onion gets all over. when the first onion is finished wash off the knife in warm water only no soap. Dry it off and cut up the second onion in the same manner and wash and dry the knife again. this should cause a very nice silver blue patina to form on the blade that will darke and continue to develop with more use. you can use dish detergent after the patina starts but dont scub with a chore girl scotch bright sponge or any other abrasive
 
You must log in or register to reply here.
Back
Top