MC
KNIFEMAKER

I normally use High Carbon steels for the knives I make (5160, 1070/75, 1095, O2). They are high-maintenance knives, but their special features are what differentiates them from the rest, offering exceptional cutting performance, and being easily sharpen.

Never put these type of knives into a dishwasher, wipe down the blades during use, clean them as best as you can after use, and dry it immediately after being washed.

For rust prevention, you may use food safe oils like: vaseline, mineral oils, coconut oil, olive oil, beeswax, axe wax, etc. Never store your knives in the sheats while not in use, because leather moisture will rust the blade.

For blades cleaning there's some great products like "Blue Magic" metal polish cream, "The Bar Keepers Friend", Flitz, Chrome Polish, Autosol, Bark Keepers Friends (between others)... which are available at most retail stores.

These type of steels can oxidize in two ways when comes in contact with oxygen and moisture, presenting:

1. HEMATITE rust, which is an aggressive form of oxidation creating those flaky orange surface dots, we want to avoid because it eats the metal someway.
2. MAGNETITE rust, which is a mild form of oxidation that affects only the outer surface of the metal; and its presence actually prevents further corrosion. Magnetite turns carbon-steel knives a charcoal gray, giving them what we call a patina. Sometimes there's different type of patina's colors depending on what is being cut, that's why it's part of the blade's character.