Knife Care

Most of my knives are made of high carbon steel.  High carbon steel is different than most kitchen knives you have probably used.  It will form a patina which is oxidation on the surface.  The patina is usually a dull, dark grey and blue color that affects the steel.  This will happen and is nothing bad, but rather something unique.  Different types of food affect the steel differently, some causing more drastic color changes.  Over time the story of every meal the knife has prepared will be painted on the blade.  This is the beauty of the patina and why I enjoy using high carbon steel so much.  One thing to be wary of is that once you first start using the knife and before the patina has fully formed (usually taking a couple weeks of regular use) is that the food may have a metallic taste or odor.  To eliminate this odor just soak whatever was chopped in water for a couple minutes.  When using the knife, the best practice is to keep it clean and dry.  When in the kitchen I always wipe my blades directly after each use, and if it is going to sit for several minutes I’ll give it a quick rinse and dry.