Expert Insight

• Gypsy Wilburn, a 20-year veteran industrial blacksmith and knifemaker, remarks: "Long ago, I was refining my techniques for making and maintaining combat, fighting and hunting knives. I looked at some of the old black steel butcher knives that really withstood long-term use without destruction. I took them to an industrial metallurgy company and had them spectrographed and hardness tested to find out how those old companies did it. I began to make and clean my knives the same way they did. I found that they will put any stainless blade to shame. The cleaning method that follows has allowed me to reclaim hundreds of discarded knives for reuse and resale."
  
  

Soap and Steel Wool Scour

• Wash the knife with dish soap and water. Use a steel scouring pad to remove rust. Removing rust and scale prevents further deterioration of your knife. Dry your black steel cutlery thoroughly with a clean towel so that water spots and lime scale won't pit the finish.
  
  

Sharpening

• Sharpen the blade using your preferred method. Some steel cutlery fans prefer to use a sharpening steel, other use a sharpening stone and razor strop. Still, others prefer to use a wire wheel to provide a brushed finish before sharpening. Contrary to opinion, a sharp knife is a safer knife. Dull blades are more likely to slip and cut the user while being forced through food.
  
  

Restore Chemical Balance

• Rinse the handle and blade thoroughly with distilled vinegar, until the blade turns an even color of gray/black. Dry with paper towels. Most tap water has a high chlorine content. Vinegar counteracts the alkaline properties of chlorine to prevent pitting of the blade surface.
  
  

Protecting the Blade Finish

• Coat the blade and handle with clean olive, vegetable, corn or canola oil. Allow it to soak a couple minutes and then dry the knife with clean paper towels until your blade and handle feel smooth, but not oily. This gives the knife a protective coat against oxidation.
  
  

Long-term Maintenance

• For continued maintenance, wash only the blade with soap. Rinse the whole knife with water and dry it immediately. Wipe your steel cutlery with clean cooking oil and dry to keep the knife clean and rust-free. Never put steel or wood-handled knives in your dishwasher. Always clean your steel cutlery immediately after using it.