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Calling all chefs! How do I care for a carbon steel knife?
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September 12th, 2011
A friend who is into blacksmithing has made me an 8” chef’s knife at my request. The blade is carbon steel with a shiny finish. It seems to dull easily and also stain. Is it supposed to get a stained patina or can I keep the shine? I assume I sharpen it as we do our other knives.
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