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How to Care for High Carbon Steel Kitchen Knives
High carbon steel kitchen knives are prized by professional chefs and passionate home cooks for their razor‑sharp edge, balance, and durability. To keep your Pareusi knife performing at its best, proper knife care is essential. Unlike stainless steel, high carbon blades require a little extra attention to prevent rust and maintain their legendary sharpness.

Cleaning and Drying

Always hand wash your knife with warm water and mild soap immediately after use. Avoid dishwashers, as harsh detergents and high heat can damage the blade. Dry thoroughly with a soft cloth — moisture is the main cause of rust on high carbon steel knives.

Oiling the Blade

Apply a thin layer of food‑safe mineral oil or camellia oil to the blade after cleaning. This protective coating prevents oxidation and keeps your knife looking polished. Regular oiling is especially important if you live in a humid environment or store your knives for long periods.

Sharpening and Honing

High carbon steel knives hold their edge longer than most stainless blades, but they still need regular maintenance. Hone your knife with a steel rod before each use to realign the edge. For deeper sharpening, use a Japanese whetstone or professional sharpening service every few months. A properly sharpened knife ensures precision cutting and safer handling.

Storage and Safety

Store your knife in a wooden block, magnetic strip, or protective sheath. Avoid tossing it in a drawer, where the edge can dull and accidents can happen. Proper storage not only protects the blade but also extends the life of your investment.

Why Knife Care Matters

Caring for your high carbon steel kitchen knife preserves its craftsmanship and performance. With the right routine — clean, dry, oil, sharpen, and store — your Pareusi knife will remain a trusted tool in your kitchen for years to come.

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