Keep Your Carbon Steel Knife From Deteriorating With One Consistent Food Prep Action - Tasting Table

"One of the biggest differences between carbon steel and stainless steel knives is that carbon steel blades are more susceptible to rust and corrosion. You can make sure your expensive, high-quality knife lasts as long as possible and remains sharper by taking care to protect it from moisture and acidic foods. As you chop, slice, and prep your meal, wipe the blade of your carbon steel knife on a clean towel or your apron between each action. This prevents prolonged exposure to citrus juices, tomato juice, and other acidic liquids that could damage the blade over time."

"As your carbon steel knife ages, it will develop a layer of oxidation on its surface. This is called a patina, and it can act as a protective coating that reduces the risk of rusting and corrosion. Although carbon steel knives require more maintenance than stainless steel ones, their blades are more resistant to wear and tear and can hold a sharper edge for longer. This is why so many chefs prefer to have carbon steel pans and knives in their kitchen."

"It's important to clean your knife diligently after every use. In addition to wiping the blade dry during food prep, you should also wash it by hand in warm, soapy water when you're done using it. Thoroughly dry the blade and handle with a soft cloth or towel, and apply a light coating of food-grade mineral oil. This protects the blade from moisture, rust, and corrosion. Never use cooking oil for this step, however, as it will become rancid as it ages."

Carbon steel blades are more susceptible to rust and corrosion than stainless steel and need protection from moisture and acidic foods. Wipe the blade on a clean towel or apron during chopping to prevent prolonged exposure to citrus, tomato, and other acidic liquids. Over time the blade develops a patina, an oxidation layer that can reduce rusting and corrosion and protect the metal. Clean by hand in warm, soapy water after use, dry thoroughly, and apply a light coating of food-grade mineral oil. Store knives in a dry place, avoid stacking them, and prefer a wooden block over a magnetic strip.

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