We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Wed Jun 26, 2013 4:13 pm
Carbon steel blades don't require any additional care than any other steel knife....but in the words of "BDL", they require it NOW! You can't wait to clean/dry the knife.
Rods/steels I don't use and don't recommend using. Others do, so hopefully they'll add their thoughts.
Stones....I like this set a lot:http://www.chefknivestogo.com/3pcstoneset.html
Out of stock at the moment though.
This set, although more, is very promising as well:http://www.chefknivestogo.com/nushset.html
I haven't tried the 5k Bamboo though...so can't comment on the set as a whole. The 150 Bamboo and the 1k Ume are both very nice though.
Wed Jun 26, 2013 5:00 pm
Carbon steel for me doesn't get any more special treatment than my less reactive steel knives. Well, better put, I treat all my knives as if they will rust.
I just got myself in the habit of keeping a clean towel next to the cutting board and every time when I am going to take a knife out of my hand, I wipe it down and put it on the towel. If I've been cutting onions or something acidic, I rinse it before wiping it down. That habit not only helps to control staining, but also means your knife is somewhere where the edge is reasonably protected from damage as well as you are reasonably protected from being damaged by it.
When you finish with a knife, wash it and dry it before putting it away.
After a while it just becomes part of your kitchen rhythm and you don't think about "special care" for your knives.
Since I'm near the coast, I do wipe down my reactive knives with a little Camellia oil before putting them away. Knives, razors, machine tools all rust here pretty quickly just from exposure if you don't.
One thing to be aware of is most carbon-steel knives will develop a patina, no matter how careful you are. Some people think that it helps prevent further staining and rusting. Some traditional Japanese think it looks dirty and carefully buff it off and think the gaijin that intentionally put a patterned patina on their knives are just totally nuts (see "Forcing a patina" in this forum).