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After finding an old carbon knife in a bucket of water and restoring it to my surprise I became one of my favorite knives it held an edge longer than my other stainless chef’s knives and was sharp like a razor. This was my first introduction into carbon steel and ever since I’ve had an infatuation with it. Here are some helpful hints to keep that knife in mint condition.

Never store your knives for long periods in the leather sheath. Leather can absorb water, which will rust the knife.

After use, wash the blade, dry it, apply little amount of oil on the blade to prevent rust. Kitchen knives should be wiped constantly and oiled with coconut or mineral oil. Carbon steel will change colors with time but will still perform well.

Sometimes Damascus gets dark with age. To brighten up the blade, sand it lengthwise with a worn piece of 600 grit sandpaper. This just hits the raised portions of the etched pattern and makes the blade look brighter.

The Japanese believe that as you sharpen and care for your knife you put a little bit of your soul into it each time.

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