Hello everyone so i bought this carbon steel knife from Japan and used it for the first time today. cut some onions, jalapeños and some bell peppers. I washed and dried the knife and it ended up developing this brown tint to it. I looked up to see what it was and found out that carbon steel usually develops patina. never heard of this term before and wanted to make sure it’s not rust. I really wanna preserve this knife so if anyone has any recommendations how to maintain it and lmk if this is normal i would really appreciate it!
by Green-Ocelot-7698
1 Comment
Your very best bet is to contact the manufacturer, but it looks like patina to me.