![]() Sharpen by HandĪccording to Pettersson, anyone who knows how to sharpen a knife by hand or is interested in learning should go carbon steel over stainless steel. Pettersson uses a magnetic strip on the wall to store his knives but also recommends wrapping carbon steel knives in cloth or paper. This makes the knife block a rust factory, basically.” On top of that, knife blocks are typically breeding grounds for bacteria. ![]() “Splashes of water or liquid can get in the block, and some people don’t dry the blade 100 percent before putting them in. “ are usually in the kitchen, so they’re in the danger zone,” Pettersson says. It’s always smooth and keeps a good shine.” Throw Away Your Knife Block “Food-grade mineral oil is probably the best you can use,” he says, “many other oils will become like a resin over time and get really, really sticky. To prevent rust, Patterson recommends washing your knife shortly after use and oiling the blade. This makes a better shield for the steel than whatever it ships with.” “Just rub it on the blade and polish them in. “You can do it with almost anything with acid in it: instant coffee, vinegar, potatoes - lots of things,” he says. With his personal knives, Pettersson says the first thing he does is force a patina onto the blade to protect it from rust. “Most nicer stainless steel knives are so good today there isn’t that huge of a difference in edge retention and whatnot.” Build Patina Early “If you’re bothered by having to wipe the knife every so often while cooking, or mind a little rust, I wouldn’t ,” Pettersson says. ![]() Stains and rust are naturally occurring when using carbon steel knives. It’s beautiful.” Here’s how to take care of a carbon steel blade, according to an expert. “I can tell whether the person who owns the knife uses a push cut or pull cut motion, how they store the knife and their dominant hand pretty quickly. Now a lead sharpener at new mail-in knife sharpening service KnifeAid, Pettersson likens a carbon steel knife to a pair of worn-in jeans. “Tools that tell stories, and nothing tells a story like a carbon steel knife.” There’s also a certain level of romanticism, one even Pettersson says he isn’t immune to. If you ask him what you would get from a carbon steel knife that you wouldn’t a stainless steel knife, he’ll laugh, “Rust!”įrom a practical point of view, chefs use high carbon blades because they can get sharper and hold their edge better than knives made from stainless steel. He often jokes that he’s a knife doctor, and he both loves and hates carbon steel knives. Magnus Pettersson has been caring for the knives of professional chefs for more than 25 years.
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