Knife Care

How to care for your Carbon Steel Knife

Congratulations on owning a Cain & Abel knife! Each knife is crafted from high-quality recycled carbon steel, designed to be your trusted companion in the kitchen for years to come. With just a little extra love, you'll keep your blade sharp, rust-free, and ready to perform at its best.

Keep It Dry – Always

Carbon steel is tough, but it doesn't like moisture. After each use, make sure to wash your knife with warm soapy water and immediately dry it thoroughly. Don't let it air dry—grab a towel and get that blade bone dry to avoid rusting. Avoid the Dishwasher: Dishwashers and carbon steel don't get along. The intense heat and water can lead to corrosion and damage the blade's edge. Hand wash only!

What to Do if Your Knife Gets Rusty

If your knife does start to show a bit of rust—don't panic! It happens, especially with carbon steel, but it's easy to fix. For light rust, use a damp sponge dipped in washing liquid and baking soda or use a non-abrasive scrubber and gently rub the rust away. For more stubborn rust, fine-grade steel wool with washing liquid and baking soda does a great job. A rust eraser can also help. Be gentle to avoid scratching the blade. Once the rust is gone, wash and dry the knife thoroughly, then apply a light coating of oil to protect the blade going forward. It's always good to keep up with the oiling routine to avoid rust in the future!

Oiling Your Blade

Oil your blade occasionally to prevent rust and keep it looking pristine. A light coating of food-safe mineral oil (or something like camellia oil) will form a protective layer over the steel. How often? Depending on how often you use it, if it's in heavy rotation, oiling after every couple of uses or at least once a week. How to apply: Wipe the blade down with a few drops of oil using a clean, dry cloth or paper towel.

Sharpening Your Edge

Carbon steel holds an edge beautifully, but it also means it needs regular sharpening. Unlike stainless steel, which is slower to dull, carbon steel can lose its sharpness after some intense work. Use a sharpening stone or honing rod to return that razor edge when needed. Hone regularly and sharpen occasionally. Hone your knife every few uses to keep the edge aligned. Sharpen it with a whetstone when it starts to feel dull.

Developing a Patina (It's a Good Thing!)

One of the cool things about carbon steel knives is they develop a patina over time. This is a natural darkening of the steel that helps protect it from rust and gives your knife a unique, personalized look. Foods like onions, citrus, and tomatoes can speed up the patina process. Embrace the patina! It's not only beautiful but functional. Don't try to scrub it off; it's protecting your blade.

Storage Tips

Storing your knife properly helps avoid damage to both the blade and yourself. Magnetic strips or knife blocks are ideal for storing your knife. Just make sure the blade doesn't bump into other utensils, as it could chip or dull. Avoid throwing it in a drawer unprotected. If you must, use a knife guard or sheath.

Long-Term Care: Prevent Rust

If you plan to store your knife for a while or won't use it frequently, thoroughly clean it and oil the blade before tucking it away. Keep it in a dry place where humidity can't sneak in.

By following these tips, your Cain & Abel carbon steel knife will stay sharp, beautiful, and ready for action. Whether you're a professional chef or just love cooking at home, taking a few extra minutes to care for your knife makes all the difference.