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Carbon Steel Knives

bchavannes

Im new to the world of carbon steel knives, but it is a joy filled move as effortlessly glide through vegetable and flesh alike. My elation is only tempered by fear that Ill do something stupid to ruin the knife's condition. I dutifully clean and oil the edge after every use. My question however is does it need to be mineral oil when oiling the blade? or will any other oil do? why?

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bchavannes

so in pursuit of more expedient illumination Mineral oil is not the only oil one can use, but also isn't the best. A knife shop employee recommended camellia seed oil as it doesn't spoil as readily and aids with developing patina. What I didn't realize is that I shouldn't use a steel on my carbon steel knife as the knife is harder than the steel and will just end up messing both up equally.

GarrettApollo_1586101

One of the primary benefits of carbon steel knives is their sharpness. Carbon steel can be honed to a much finer edge than stainless steel, which means carbon steel knives can cut through food with ease. They also tend to stay sharp for longer periods of time and are easier to sharpen when they do become dull.