Main Discussion Area > Around the Campfire

Carbon kitchen knife care

<< < (2/3) > >>

Hawkdancer:
Nice job on the knife.  All the above suggestions work.  Be sure to dry the blade immediately after washing. 
Hawkdancer

dylanholderman:
second all of the above.
cut tomato's or other acidic vegetables to help develop the patina than just clean and dry right after use.
if it does get some rust i just scrub it off with a steel wool s.o.s pad and then treat like normal

sleek:
Thanks everyone.  I dipped it into a jar of 50% diluted white vinegar. I figured that would do the job faster cause it seems acid is what's doing the job. It turned the knife jet black. I love it.

I made the knife cause my wife likes to cut sweet potatoes into 1/8 Inch thick slices and dry them in the skillet to go with her breakfast over medium eggs. However all our other knives are too thick for that job, so I made this one thin to do the job. Works amazing. Only downside is the sweet potato juices slowly eat off the black from the vinegar.

sleek:
This is it after a vinegar dip and slicing 20 sweet potatoes and a few deer and lamb steaks.

bjrogg:
That's going to look nice with some wear now Sleek.
Bjrogg

Navigation

[0] Message Index

[#] Next page

[*] Previous page