How to Maintain Carbon Steel Knives

Your knife is one of the most important tools you carry when camping, climbing or hiking. Dull blades are useless in a pinch. Carbon steel knives, like other iron and steel items, need to be cleaned and oiled to prevent oxidation damage.

Things You'll Need

• Metal-cleaning wadding compound or other nonabrasive metal polish
• Paper towels
• Clean, soft cloth
• Spray penetrating oil, gun oil or olive oil

Instructions

1. Rub the blade of your carbon steel knife with a metal-cleaning wadding compound such as NevrDull or another nonabrasive metal polish. Let the knife sit until the oily liquid from the wadding dries white.

2. Wipe away the cleaning compound with paper towels or a clean, soft cloth.

3. Oil your blade with spray penetrating oil or gun oil, unless your knife is used for food preparation. If so, use olive oil instead.

4. Wipe the blade dry with paper towels, and store the knife in a dry place. Do not store your knives in their sheaths for extended periods, because condensation sometimes collects inside.

5. Wipe your knife clean after every use, and reapply your choice of oils.

Tips & Warnings

• RecipeTips.com advises, "When storing knives with carbon steel blades, lightly coat the blades with flavor free vegetable oil to help prevent discoloration and rust." Kevin Kent of KnifeWear.com states that carbon steel will discolor "and develop a dark patina over time, but will rust if treated poorly. So use, wash and dry twice before storing. Maybe think about oiling the steel with camellia oil or a food grade mineral oil."

References

• Selecting and Maintaining Kitchen Knives
• Kevin Kent: Knife Steel