How to care for your knives
A good knife is an investment. Whether it’s a handcrafted carbon steel blade or a modern stainless steel workhorse, how you look after it determines how long it will serve you. Even the best steel can be ruined by neglect. Here’s what you need to know about maintaining both carbon steel and stainless steel knives.
Carbon Steel Knives
Why people love them:
Carbon steel blades take a wickedly sharp edge and are easier to sharpen than stainless. That’s why chefs, hunters, and outdoorsmen have trusted them for centuries.
The trade-off:
They’re more reactive – meaning they’ll rust or stain if you don’t look after them.
Care tips:
Keep it dry: After every use, wipe the blade clean and dry. Don’t leave it sitting wet, and never leave it in the sink.
Patina is your friend: Over time, carbon steel develops a natural protective layer (a grey-blue patina). This is normal and actually helps resist rust. Bright orange rust, however, is trouble.
Oil lightly: If storing for more than a day or two, wipe the blade with a thin coat of food-safe oil (mineral oil works fine). This prevents moisture from getting to the steel.
Cutting surfaces matter: Always use wood or plastic chopping boards – never glass, marble, or steel.
Sharpen regularly: Don’t wait until it’s blunt. Regular honing and occasional sharpening will keep the edge keen.
Stainless Steel Knives
Why people choose them:
Stainless is lower maintenance. It resists rust better and can handle use in damp kitchens, on boats, or in the outdoors.
The trade-off:
It doesn’t take quite as fine an edge as carbon steel, and sharpening takes more effort.
Care tips:
Still wash and dry: “Stainless” doesn’t mean “rust-proof.” It just means “rust-resistant.” Salt, acids, and moisture can still cause corrosion if left unchecked.
Hone often: Stainless steel edges can roll or bend. A honing steel brings them back in line between sharpenings.
General Knife Care
Use them for their purpose: Don’t pry open cans, twist screws, or chop bones with a fine-edge knife. That’s a shortcut to chips and broken tips.
Mind the handles: Wooden handles should be oiled occasionally to prevent cracking. Synthetic handles need only a wipe-down.
Respect storage: A knife banging around loose is a knife getting damaged. Proper storage also keeps you safe.
Avoid dishwashers: The harsh detergents and heat can ruin both blade and handle. Hand-wash only.
Store safely: Use a knife block, magnetic strip, or blade guard. Tossing knives in a drawer will dull edges and risk injury.
Final Thoughts
A knife is only as good as the care you give it. Carbon steel rewards diligence with unmatched sharpness and character, while stainless offers easier maintenance and reliability. Whichever steel you prefer, treat it right and it will pay you back for decades.
