A Masterful Guide to Carbon Steel Knife Care
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- Опубликовано: 27 сен 2024
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Reply to this comment with your knife care questions and I'll do my best to answer them.
How do I know if a knife is Carbon Steel? I assume that's different from Stainless. Aren't all knives Stainless, unless you go out of your way for something different? I have a knife someone forged out of a traintrack spike, do you know what type of metal that would be? Lol thanks
The handle of one of my knives is made of untreated light-colored wood. Unfortunately, it became dirty at one point and changed from a light yellow shade to a brown one. I attempted to clean it using dish soap, but that method didn't yield satisfactory results. Could you please suggest an alternative way to remove the discoloration?
@@Glorfindel_117 that is mild steel, it has a low carbon content if at all, it won't hold an edge unless the maker inserted a high carbon steel for the edge. As for the stainless part, for it to be corrosion resistant, it has to have a chrome content of around 15-18%. I'd say, by the eye, you can't really tell them apart if the shiny part is...well shiny. Over time, from the air's moisture, the high carbon blade will develop a slight discoloration
what did you mean when you said a recurve in your edge?
I used my nakiri to chop through frozen beef femurs and now it's not sharp anymore. It's supposed to be a cleaver, why did this happen?
Round space and square space ad, hilarious
Smooth transition
While over at my place for a dinner party, my friend aggressively scraped a nice ceramic knife 90° on a cutting board to move the food she was chopping. As I yelled "STOP!" she looks at me, quickly and repeatedly taps the edge of the knife into the board and just says "what?" I told her about getting ceramic flakes in the food (not to mention destroying my knife). I also didn't let her use my nice knives ever again.
The squarespace ad transition was so good they should pay you extra for this one. Also good guide, thanks!
Wipe clean, rinse with hot water, and wipe with oil while the blade is still warm. I use a food safe oil for my kitchen knives. I do that with all my knives, carbon or stainless. I probably don't need to do it with the stainless knives, but it only takes a minute or two, and it's hard to break the habit of a lifetime.
I made a super thin high hardness kitchen utility knife for a friend. He tells me the tip chipped off. I was excited I like feedback I wanted to know if I went to thin or too hard. Turns out he tried to open a can of beans with it…
Dude!
As a chef I would consider that a terrible "utility" knife.
I bought a one of a kind Floris Postme chef knife as a daily, and tipped it on Thanksgiving two years ago... Absolutely gut wrenching..
I was able to repair it, and it looks fantastic, but I miss the almost inch that I broke off.
I have pictures with the tip, and the repair.. it's actually helped my sharpening business grow.
Change friend
One tip not mentioned in this video is related to gifting knives to people. If you want a knife to last make sure the person receiving it already has experience with carbon steel or expensive knives otherwise you are going see some horrendous crimes commited to that knife.
Also yes will is right, my mother in law has used the dishwasher on nice expensive knives
My horror story is that I suck at sharpening and I've tried everything at they are still dull. I even have the RME style and can't even slice a tomato. 😂😂
A coworker, lead of banquets at the place I worked, saw a dishwasher slapping an employee's Wustof against a steel sink trying to shake some water off of it. He fired him on the spot. A cloth works just fine.
@@booshmcfadden7638 But if you work at some place and use your personal tools, why someone else is washing them?
Even when it is company's tool assigned to you personally, you take care of it yourself. At least operations that won't require some certified personnel.
So I don't see, how the employee's Wusthof would even get to dishwashers hands.
I just bought a carbon steel knife last week. This video couldn't have been more perfectly timed!
Renaissance Wax was something I was introduced to in Gunsmithing school. It's great to protect any sort of metal that's not going to be handled constantly, the wax may cure hard but it'll still rub away with general wear. It's great for protecting inlays, etchings, and engraving because the lower surfaces don't see a lot of contact so the wax is essentially permanent in those areas.
Will, sometimes your sponsor transitions themselves make me like the video. This one was hilarious like always
Great video!
I make my own wax for wood and metal coating: 3:1 olive oil to bees wax. It's food grade, easy to apply. Soaks great into wood. My 2 cents...
I made a stainless (becut) steal knife for my grandmother because i knew she wouldnt take care of the rust prevention... it was razor sharp ... first thing she did was taking a iron rod to the edge and now its completely dull ... but she still likes it 😅
So knife horror story, my uncle was really into coconut milk and brought some coconuts to a family event. He then borrowed grandma's best knife and tried to use it like a machete to open the coconuts, a snapped tip and horrendously chipped and gouged edge later, I had a new hunting knife.
Squarespace should pay you triple.
I usually say this to anyone who handles my knives: "If you put my knives in the dishwasher, I put my knives in you".
Being from Belgium, I didn't know Belgium Blue stone is used for sharpening knives. I learned something new today!
Ok you got me with the round container and square space. Well done!! Best square space read I’ve heard
I’ve been doing a lot of knife fighting and I’m always disappointed that the toll that the bouts take on my blade. I’ll be buying some fighting wax next time I get paid.
My first set of 'nice' knives was a Henckels set that I found on the street. It was in pretty rough shape, pits, chips, missing a few, but not rusty and the chef's knife was still there. As a college kid, they were the nicest set I'd ever used. Sometime later, a housemate used the chef's knife to whack out some ice from the freezer and broke about an inch off the tip. So definitely don't use your chef's knife to chop ice.
As for care, I recently got a couple few hand made Japanese knives after watching Will and Alec's channels, a chef's knife, a santoku, an obscene overkill bread knife, all fancy pants damascus (thanks Will) over a VG-10 core. Basically, just wash, dry and put back in the wood block.
I'm a big carbon steel fan, and have almost zero rust problems. High humidity and/or large temperature swings are the cause of most rust. If you keep your home at a constant temperature, about +/- 2 Deg F, and humidity below 50%, you shouldn't have any problems. Be sure to was and dry your kitchen knives immediately after using.
I went down the wax and oil rabbit hole recently after purchasing some tool steel edc knives. I ended up combining carnauba wax and camilla oil at a 2 to 3 ratio. I like it.
I've been a chef for about 20 years, I own a few knives, I am proficient at sharpening with stones. I haven't sharpened my knives in the 4 years I've owned my current set, I use a diamond steel, everytime I pickup my knive
that is sharpening your knife every time you use it lol
I'm quite aware, I meant it in more of a "if you want to maintain your edge" kind of way
I recently started using the Pre-Lim polish and really like it. A big thumbs up for mentioning the Belgian water stones! A good Belgian coticule hone is my all time favorite!
Really appreciate the Pelican Paste shout out! Glad you are enjoying it.
I bought my wife a set of miyabi kitchen knives for Christmas one year, her mom put them in the dishwasher because she said they were greasy when they came out of the box. I cried, a lot
Soooo... I got into forging because I love and collect antique and hand forged knives and cleavers... The best butchers knife I had in my collection ended up with a broken tip. My dad did it but for years he wouldnt tell me what he did, just shake his head in disgust everytime it came up.. Years later my mom divulged that he attempted to pry open a painted window 😅
I don't necessarily have a horror story, but a related one: my family treats their knives like crud. Dishwasher, glass cutting boards, scraping stuff off the cutting board sideways with the knife edge... yeah. Drives me nuts. It also drives me nuts to use a crappy dull edge. So, whenever I go to a family member's house, I usually sharpen their knives. When I do, they put a sticky note on the knife storage block "Tom was here." That prevents people from having an accident when they are expecting a dull blade. (I also learned not to make relatives' knives crazy sharp. Generally not good.)
My first half decent knife… I had it wiped down and left on the counter. Friend used it to cut some snacks while we were binging tv. Few hours later they leave, I go to sleep, wake up the next day to discover they had put it in the pot that was soaking in the sink… fully submerged. It was a travesty.
I been using EVO for decades. I would never thing to use anything else on my Kramer. I had a long talk at a show with one of there people, first thing he said EVO if you issue life regularly. It made me smile hearing that. I Learn it from my Lou he owned the nieghbor Pizza place. I starting working for him when I was 10 years old he taught us so much. Yes NYC was different place in 70s.
I have a few carbon steel knives and I made my own wax (more like grease). Mineral oil & beeswax works great.
Camelia oil is food safe in theory, but the stuff sold for knifecare, including the one in this video, are often mixed with parrafin and therefore not food safe. I only use it for long term storage of knives that won’t be seeing regular use, and clean the knife before using.
I sharpen with 400/1000 diamond plate followed by leather strop with green chrome compound.
I made a kitchen knife for a friend of my son. He really takes care of it. One day his girl friend ran it through the dishwasher. Luckily i just needed to tougpch up the handle.
Some of my knife customers just don’t get the hang of using Japanes or or other stones. They just do more damage than good. For them I recomend the Spyderco triangle sharp maker. Ceramic stones set at an angle, fool profe for those users.
The video title is top notch. Masterfully done indeed.
Renaissance wax right in the thumbnail. I like it!
My sister was trying to pry apart frozen chicken breast and snapped the tip of my Mom's chef knife. Ground her a new tip but the bevels are not consistent anymore because I didn't repo the distal taper all the way back.
Getting better and better and more clever with the ad read segues!😅
I worked hard at making a fillet knife because I just took up fishing. It has micarta scales for the handle so it’s water/ fish proof. I waxed the handle and it shined. I made a nice leather sheath for it for protection. I came home from work one day and found the knife on the counter with the tip broken off. Naturally I was #*&*&#@&@#*&&($. My wife said she couldn’t get the can open but my knife helped. She never to touch my knives or scissor ever!
On holiday once, all the knives were totally blunt and unusable so we literally had to source suitable looking stones from the property's garden to sharpen a knife
I took the knife I made in Don Nguyen’s chef knife class to my Partners Family Thanksgiving and her brother used it to spatchcock the Turkey (cut the spine out) that thin edge was not the right tool, had to completely re-profile and thin out the edge after it took a number of deep chips.
Thanks for all the tips Will and Jordan. 😁👍
12:47 WhistlinDiesel enters the chat.
Being a beekeeper and outdoors enthusiasts as well as a culinary school graduate I use beeswax on all my knifes.
I didn't fast forward the ad because that was a splendid work in.😂
I have a really nice Japanese chef's knife, and my wife used it then decided to wash it by using the rough side of the sponge and destroyed the finish. I am in the works now of trying to hand sand it to get it back to it's former beauty. 😢
I noticed when Will held up the mineral oil, it said 'lubricant laxative'. Yeep.
Nice information.
Not sure if you say something about it later in the video but I know exactly what you’re holding near the first of the video, it’s renascence wax, great stuff I’ve been using it for years on my knife collection
Minor horror story, but it caused me much frustration. So I lived with my in laws for a while. Not long before I moved in with them I had gotten a nice shun utility knife for NY wife and I to use but I had to leave it in the kitchen due to space and having a toddler running around. Every few days I would walk into the kitchen to see my father in law using a ceramic plate as a cutting board with my nice knife and no matter what I said he continued to do it. I no longer have said knife because it was the only decent knife in the house and I couldn't bring myself to take it away from them
Hi Will, love your videos! My advice is about the echo in the room, your mic it is probable very good. Some sound treatment in the ceiling and walls should do the work. Thanks!
Might be using the camera mic, which are notorious for echo. A bluetooth lapel mic won't echo as bad.
You literally can see their clip on mics on their shirts...
Minor sharpening whoops - My buddy used a Worksharp and took the “point” off his CRKT Pilar about 10 seconds after I warned him about how to avoid rounding off the point…
The "KME" style is great if you are trying to change the degree of your knife edge.
Knife horror story? I had a friend once where I watched him in horror use his larger folding knife as a pick in rocky soil to dig steps into a steep hillside and then he turns to me and asks, "could you sharpen this for me?"
I've also seen guys use their knives as screw drivers. WHY?
Great information, and well presented. Thank You!
My mother-in-law uses spray 'n cook (South Africa) for anything steel in the kitchen, she lives close to the Atlantic ocean...reckon that will work as well...just spray it on
Great info, 👍, over 10 mins video incredible 😉👌👌
tons of chefs steal eachothers knives, I had a nice global that someone threw in the bin because I didn't show up for my last two days of work there
Most of what I make is non knife objects, so I usually apply beeswax as a finish.
I'm bald so i like to use a bit of scalp oil.
Even though I haven't been making knives all that long and am by no means a pro, I can agree with everything these guys have said. I'm always telling people how to take care of their knives, cause they basically neglect them. It gets old pretty quick so I'd say the bare mininum you shoud do is keep it dry, oiled/waxed, and keep the edge up with a strop to prevent ever needing to redo the edge. At least, thats what I apply to carbon steel hunting/bushcraft knives, as I don't know much about chefs knives.
Awesome!! Thank You... 👍🏻😃
I just use plain old beeswax. Food safe and has no expiration date and doesn't cost a whole lot. Rub my cutting board down with it then do the knife.
Not a super expensive knife but I have a dexter chefs knife with a wood handle that my wife let my kids use to cut veggies, who used it like a cleaver and then let it soak in soppy water all night
Gave my mother a 1095 paring knife I made, and she let it sit in a pan full of water for a couple hours
Knife horror story, okay I'll bite. My friend, who is also a bladesmith has a burnese mountain dog puppy, I say puppy but he still weighed upwards of 90lbs at the time of this incident. The puppy pulled a damascus steel petty off the kitchen table and proceeded to use the walnut handle as a chew toy. How do you get it off him when the only part you can grab is the razer sharp blade? Nothing to do but to wait until he gets bored! Luckily the dog was fine, the knife handle, not so much.
Easy solution: offer the puppy something more interesting and he will drop it
10:48 is a really interesting handle material :)
Using a Japanese whet stone is good for sharpening knives 😊
another god level ad segway
Best care for carbon steel? Mix it with sufficient chrome, molybdenum and vanadium, so it becomes stainless, and all you have to do is whipe the blade clean after use.
I use Walrus oil for the kitchen stuff, which is a butcher block oil. And bees wax for show, case, and wall stuff, for longevity. Ps. Ferrari SF90
Actually the DMT diamond plates are very comparable price wise to the Japanese water stones or shapton stones. And it's a one time investment. I've been using my DMT plates for over 10 years. The highest grit I've seen the diamond plates in though is 8000. I only have the 3000 and strop after that.
3000 is high enough!
I wouldn't take a Ferrari off-roading, but with the launch of the Sterrato and the Dakar I would absolutely take a Lamborghini or a Porsche off-roading.
Awesome video as always, you sound a bit distant/quiet, maybe move your mic up more towards your mouth? I assume the square hanging from your apron.
Is Don, is sharp
lol
I need to know how to revive a custom, wood-handled, high-carbon steel knife that my mom put in the dishwasher and left it there for 2 days. I lightly sanding the blade, but the rust seems fairly deep. The handle looks like caca. I tried some mineral oil, but it just looks like shiny caca. Any help?
Hi Will, Your video was very informative. I just purchased my very first Survival Knife. It's a Full-Tang Fixed-Blade Survival Knife for Camping, Hunting, and Outdoor Bushcraft-1095 High-Carbon Steel with a Kydex Sheath. I want to ensure it's sharp. Would you recommend I purchase a Work Sharp Professional Precision Adjust Knife Sharpener Tool, a complete angle-adjustable knife sharpening system?
I'm thinking about getting one of those, looks real nice, a more affordable version of the wicked edge system
Horror Story: I gifted a knife I made to a friend (who knows how to handle them), but his brother borrowed it without asking and cut something on a concrete surface. Fully ruined edge...
Have you ever made a Hori Hori? It's one of the most useful tools I've got as a professional gardener.
Any tips for maintenance of a Damascus bladed liner lock knife?
I've been drying my carbon steel knives with a paper towel and then holding over a gas flame to dry any residual moisture. Is this a big no-no?
So, I know that WD-40 is an anti-rust agent. Would that be an alternative to oil or a wax?
I don't think it's fair to say that ceramic rods are honing items when they have a grit associated with them. Then again, I use a steel on "hard" knives (after stones/before stropping).
On an adjacent note, I saw a video of Jerry Fisk sharpening where he stopped at a fine India stone before stropping, which is apparently a 400 grit equivalent, so I've been playing around with lower grits lately too.
Do carbon steel knives tarnish naturally, just with the moisture in the air?
Will 3 in 1 oil work fine on “Down under Outback Bowie Knife”?
I love my workshop knife sharpener. I'm not going to waste my time on stones, as they both make sharp knives :)
could I use carbon steel pan seasoning wax on carbon steel knives?
Just a question regarding the knife wax...is this only useful for high carbon steels or would it have any benifit for steels like s30v, 20cv, and other cpm type steels or steels like sandvik?
"If you're doing a lot of knife fighting"
Can you leave a knife on platic wrap with oil? Im new on the carbon steel
Have you tried the automotive wipe on ceramic coatings? Do they work for knives?
cool info learned some things :D
Awww I found out that Jordan has a RUclips channel but he doesn’t upload anymore 😢!
How do you fee about the tormek systems?
What about forks? 😆
Thank the Lord that i no longer have a Mother in law ! I also don't have a dishwasher to not really clean my dishes. I know they're clean when i hand wash them.
What about re-etching a damascus blade, what would be the best way for someone at home to do it? Or best to send it off to a professional?
Since the handle is still attached, I'd send it off to someone who knows what they're doing. If you still want to try, I'd recommend feeric chloride. If you don't have access to that, pour some vinegar into a container and bring it up to a boil with the blade in it. ONLY use this method IF THE HANDLE IS NOT ATTACHED!
Please don’t boil any knives in vinegar… cold instant coffee mixed at a 2 parts water to 1 part coffee is a much safer way to get a high contrast etch back onto your knife!
@@WillStelterbladesmith awesome thank you! I have a pocket knife I've been wanting to re-etch. This video was perfect on how to care for it, and also my antique high carbon kitchen blades.
that was an annoyingly good segway into the sponsor segment
Not one of your company specific products are available in Sweden (or deadly expensive). Not putting knives in the dishwasher? Who does that???
fyi, cutting boards are made of hardwood.
Isn´t carbon steel a wrong description of the steels we are talking about? Every Steel is per definition a carbon steel! iron + carbon = steel even if i add something else the carbon is necessary fo every steel!
👍