Carbon steel is one of the most often used steels in the custom knifemaking world. this steel can reach a very high hardness while still being quite easy to work. So you end up with a auper sharp edge that is still easy to sharpen.

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This type of steel does not contain any chromium, or any other corrosion resistant element. The iron in this steel is therefore free to oxydise with the oxygene in water and in the air.

However this isn't a bad thing. This capacity to oxydise also allows the steel to create a fine layer of patina that will actually protect it.

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Consequently, a minimum of maintenance is needed for carbon steel. Simply wipe the blade completely dry between tasks in the kitchen, never leaving food on the steel and after cleaning it.

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With every carbon steel blade we make, a small bottle of mineral oil is provided to be applied after cleaning and drying the blade. This oil is also perfect for conditionning the handle for time to time.