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Caring for a carbon steel knife


Rieux
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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?

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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.

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