I have carbon steel kitchen knives I spent some money also on myself. Wash and towel dry and put on their magnetic acacia wood strip. I Never oil and they are perfect. Maybe this is the step for you thats unnecessary
Chamanomano
What oil – and more importantly, how much? There’s more going on than what’s been described; patina and rust formation are very well understood.
5 Comments
I have carbon steel kitchen knives I spent some money also on myself. Wash and towel dry and put on their magnetic acacia wood strip. I Never oil and they are perfect. Maybe this is the step for you thats unnecessary
What oil – and more importantly, how much? There’s more going on than what’s been described; patina and rust formation are very well understood.
Looks like patina to me. Check this out:
https://www.reddit.com/r/chefknives/comments/j28607/guide_patina_or_rust/
Almost identical to #3. Probably from cutting raw onions. I personally wouldn’t worry about it. It’s not flaking like rust, right?
Anything red, brown, or orange is rust. Take it off with 0000 steel wool. Patina (black iron oxide) is gray or black.
Since the open dishwasher is in the background, are you washing it in that? Don’t do that.