Entretien et nettoyage des couteaux en acier au carbone
L'acier au carbone est un excellent matériau pour la fabrication de couteaux. Il est facile à affûter et conserve son tranchant très longtemps. Mais il y a un inconvénient : il rouillera si vous le laissez faire.
Pour éviter la « mauvaise » rouille (rouille orange), essuyez le couteau avec un chiffon sec après utilisation. Avec le temps, la lame commencera à se protéger avec une couche d'oxyde (rouille « bonne » grise à gris foncé), ce qui ralentira le temps de réaction mais n'inhibera pas complètement la rouille. Conservez la bonne habitude de sécher votre couteau.
Nous avons compilé une série d'articles et de ressources utiles pour vous aider à démarrer ici.
What is a patina?
Patina is a tarnish in colour on the outer surface carbon steel. Through the formation of patina, the steel protects itself against the corrosion that naturally occurs. It is similar but diferent to the seasoning that occurs on a cast iron pan.
The best and easiest way to get a patina is to use your knife! Keep a cloth near your work surface, and when you notice the steel changing colour, give it a wipe before it turns orange. Just like a leather jacket your knife will wear in and develop a patina with time. A strong patina is earned, a badge to be proud of!
Cleaning your Carbon Steel knife
After use, wash the knife by hand with regular dish soap, rinse with hot water and dry by hand immediately. Dishwashers are very bad for knives. - even worse for carbon steel knives.
If you see orange rust, remove it. The scrubby side of a sponge can do the trick. If it’s still not coming off try baking soda and water mixed into a paste or a product called Bar Keepers Friend or one our handy rust erasers.
Troubleshooting common concerns
Got rust on your knife? Not sure what patina is? Don't worry! These common concerns are easy to fix. And you'll be enjoying your carbon steel knife in no time.
How to force a patina on your carbon steel knife
If you're a collector who likes to experiement with different looks on your knives, or a chef in a busy kitchen without the time to baby carbon steel, you can force a patina on your knife, skipping months of maintenance to get right to the good stuff!