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Seasoning an old cleaver?
- Thread starter MrFixIt
- Start date
Not sure if this is in the right section.
I am currently refurbishing an old cleaver, and my friend says that I should "season" it, the same as seasoning a cast iron skillet.
I've never heard of this and would appreciate any input.
Thanks in advance!
In terms of keeping it oiled sure, but I wouldn't reccomend subjecting the blade to any heat. I would think that may have been in reference to patina, but could be wrong.
No, you do not "season" steel the same way you season cast iron. Seasoning cast iron involves heating it to ~450 F. That's a bad idea for most knives.
Use the knife for food preparation and it'll gain a patina on its own. Always wipe it dry after use. If you leave it wet it will rust. Never put it in the dishwasher or leave it in the sank. Always hand wash and hand dry.
Use the knife for food preparation and it'll gain a patina on its own. Always wipe it dry after use. If you leave it wet it will rust. Never put it in the dishwasher or leave it in the sank. Always hand wash and hand dry.
In terms of keeping it oiled sure, but I wouldn't reccomend subjecting the blade to any heat. I would think that may have been in reference to patina, but could be wrong.
No, you do not "season" steel the same way you season cast iron. Seasoning cast iron involves heating it to ~450 F. That's a bad idea for most knives.
Use the knife for food preparation and it'll gain a patina on its own. Always wipe it dry after use. If you leave it wet it will rust. Never put it in the dishwasher or leave it in the sank. Always hand wash and hand dry.
I already knew this, but wanted confirmation. Thank you both for that!
The blade has a beautiful patina after a light brushing, but I am considering a vinegar bath.
Some new red oak handles followed by coats of mineral oil (blade and handle), a good sharpening and it should be ready for duty.
Once finished, I will try it out on some wild boar. My buddy just harvested 3!
I already knew this, but wanted confirmation. Thank you both for that!
The blade has a beautiful patina after a light brushing, but I am considering a vinegar bath.
Some new red oak handles followed by coats of mineral oil (blade and handle), a good sharpening and it should be ready for duty.
Once finished, I will try it out on some wild boar. My buddy just harvested 3!
Happy to help! Would love to see some photos!
Happy to help! Would love to see some photos!
I should have taken photos of the "before". It's sitting on the bench as I type, waiting for a nice vinegar bath.
:thumbup: