Carbon steel kitchen knives are valued by chefs and cooking enthusiasts for their exceptional sharpness and ease of sharpening. Carbon steels, from which kitchen knives are made, usually contains from 0.5% to 1.5% carbon.
Among the well-known carbon steels, we can highlight Japanese Shirogami (White Steel) and Aogami (Blue Steel), as well as European and American: 440C, 1095, 1055.
One of the main advantages of carbon steel knives is their ability to achieve an ultra-thin cutting edge. In addition, they are very easy to sharpen, especially on whetstones. You can buy various sharpeners, including whetstones, in our store.
However, kitchen knives made of carbon steel require special care, as they are subject to corrosion. After each use, the blade must be washed by hand and wiped dry. When in contact with acidic foods (lemon, tomatoes) - rinse immediately. Long-term exposure to moisture leads to rust. Carbon steel knives cannot be washed in the dishwasher.
Please note that rust on a carbon steel knife is not a warranty case. Often, a patina appears on such knives. This is not rust. Patina is an oxide layer that protects the metal from corrosion. Unlike rust, patina is dense and stable, and it does not destroy the metal. Patina appears as a result of oxidation of iron when in contact with moisture and acidic substances. The color of the patina can vary - from light gray to dark blue or even black.
To ensure that carbon steel knives serve for a long time, it is important to follow basic care rules: do not leave them wet, wipe them thoroughly after use, periodically lubricate with mineral oil. You can buy care and maintenance products for carbon steel knives in a special section of our store.
