How do I clean my carbon knife?
You can check the answer of the people under the question at Quora “how to clean carbon steel knife“
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Written by: Kinsley
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How do I clean my carbon knife?
You can check the answer of the people under the question at Quora “how to clean carbon steel knife“
About Kinsley
Best to wipe it off periodically during use. Especially if you cut things like tomatoes and similarly acidic items. Wiping off the acidic juices helps prevent rusting. It may develop a patina, that’s good, helps prevent rust too. But rust is bad and must be removed right away.
Basic care is to hand wash immediately after use, thoroughly hand dry and rub with a bit of mineral oil, also to prevent rusting. Hone before use to keep it centred.
If there is rust on it, I’d try some steel wool, I think, to remove the rust and then oil it. Store in a sheath or sleeve when dry and never ever leave it sitting in water.
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Ok clean it how? Surface rust? Deep rust? Animal blood? Animal blood, soap and scalding hot water then oil it, surface rust, oil and number 4 steel wool (buy at your local hardware store) deep rust, oil and number 2 steel wool then work it with number 3, then number 4 ( 4 being the finest then the smaller numbers being more course)
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Prevention is better than cure. Wipe it down after each use and make sure it’s properly dried. Every week or two give it a coat of light mineral oil.
If it’s got rust spots already then you need to use a mild abrasive to polish this out with some elbow grease. I’ve used a scotchbrite pad (plastic kitchen scourer) with polishing compound, or if you have one, a rust erraser or nagura stone.
The knife that you have linked to is a cheap craftsman knife. Trying to keep this mirror polished may be more trouble than it’s worth. You could look at applying a forced patina using vinegar or mustard. This will darken the blade in an even and controlled way giving it a protective surface patina.
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Clean a carbon steel knife in a way that matches the dirt you wish to clean.
Oil and fat need soap and water for sure, fruits and vegetables need warm water and a bit of soap.
In all cases fully dry the knife and if a detergent or soap was used apply a thin bit of vegetable oil. Before using wipe and clean the knife again so the risk of rancid oil or other overnight stuff is minimized.
Most carbon steel knives will develop a ‘patina’ of oxidized steel that can protect the knife from problems when used daily. Failure to keep the knife clean and dry can cause the patina to progress to ‘rust’.
Raw steel does react with acids in fruit and stuff just enough that the first cuts might include orange peel or lemon skin to pick up a thin layer of ‘lemon or orange oil’ to passivate the surface. Rinse in hot water or and wipe with a clean towel.
Sanitation is important… Do not shy away from soap and hot water.
Follow cleaning with a thin layer of food safe mineral oil. It is a valuable tool to preserve knives and wood cutting boards and even the wood handle of some knives. Manufacturers may have products well selected for their materials…
Rust… Bar Keepers Friend cleanser Bar has a combination of mild abrasives and a bit of oxalic acid that can cut mild rust with a white, pink or blue 3M scrubber. Once cleaned rinse well with tap hot water and lightly apply a fresh layer of oil.
Some cooks like kitchen oils, some like lemon or orange oil, some like food safe mineral oil. In all cases a thin layer is all it takes.
Note the fish can be very oily and may be part of the secret that keeps a sushi knife bright. Combined with constant wiping on a constantly changing clean towel.
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