Rieux Posted May 31, 2015 Share Posted May 31, 2015 I just got back from 2 weeks in Japan (I'll report on some amazing meals later). The one thing I wanted to bring back was a good knife, so I went out to Kamata (on the kitchen street) http://www.kap-kam.com/index_english.html and got myself a carbon steel santoku (this is the one - http://kap-kam.com/shop/catalog/product_info.php?products_id=565). It is a beauty with a magnolia wood handle and buffalo horn at the top. It is my first carbon steel, andI want to take care of it. I know I should wash/dry completely every time I use it, and of course I won't put it in a dishwasher. Any help on what else I should do to make this a forever knife? Link to comment Share on other sites More sharing options...
weezy Posted May 31, 2015 Share Posted May 31, 2015 get some linseed oil and rub in a bit occasionally (maybe 3-4x/year) to keep the handle in good shape Link to comment Share on other sites More sharing options...
The Hersch Posted May 31, 2015 Share Posted May 31, 2015 I've been using carbon steel knives all my life. We never had stainless kitchen knives at home when I was a kid, so I grew up thinking of kitchen knives as steel by default. In addition to washing and drying after every use (even when you're going to use it again in a couple of minutes), the main advice I can offer is to be vigilant about not letting a steel knife get wet by accident, which I have done a couple of times. Ideally, you should have a wall-mounted magnetic knife holder, which is great at keeping knives out of harm's way. In a previous kitchen, I had extremely limited space, and used to keep knives lying on the counter. I discovered one day that one of them (one I rarely used) had gotten wet, probably weeks before, and it was a mess. Link to comment Share on other sites More sharing options...
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