What is high carbon steel?

High carbon steel has been used to make knives for generations, as it is revered for its hardness, strength, and its ability to hold a sharp edge. The hardness of high carbon steel ensures sharpness and durability, potentially meaning that your knife will last multiple lifetimes. 

This is the steel that your ancestors used to survive on the land with, the steel they used to clean game, cook, and, if you're like me, you still have one or two of them in your kitchen or pocket. 

 

How do I clean my blades?

The first thing you should know about the cleaning process of high carbon steel is to never put it in the dishwasher or in a sink full of water.

Improper care and maintenance may cause the blade to prematurely rust, potentially ruining your blade. 

Now, onto what you should do. Always wash your knife by hand with warm, soapy water, rinse it thoroughly, and immediately dry it with a soft towel. 

That's all there is to it. 

 

Why is my blade is changing colors?

You may notice your blades becoming gold, blue, purple, or, sometimes, green, but fear not, this is completely normal and safe.

Over time your blade may develop a protectant shield called a patina, which is the formation of iron oxides on the steel which helps prevent further oxidation which can cause corrosion and rust. 

Some knives may develop this patina quicker than others, depending on what you are using them for, especially the kitchen knives. The more acidic the food is that you're preparing, the quicker the patina may form, so if you're using it to cut oranges and lemons, expect a colorful blade. 

 

What should I do if I'm not going to use my knife all the time?

If you are planning on storing your knife, be sure not to sheath it.  Leather is prone to moisture, which, when left on your blade for long periods of time with no use, may cause your blade to rust. 

Coat the blade with a neutral oil, such as mineral oil, or pure carnauba wax for long-term storage, to help prevent rusting. 

Be sure to store your blade in a dry environment or in a sealed container to help prevent humidity from damaging the blade. 

I have a Ceramic cutting board, will that damage the blade?

Potentially, yes. 

Wooden cutting boards are preferable when using high carbon steel blades, since elements like ceramic and stone can cause damage and dulling. 

In the event your knife does begin to dull, you can use a ceramic steel or diamond hone, or you can send it back to me. 

I never charge to sharpen a blade that I have made.