A carbon steel blade is the preferred choice for many culinary professionals for a number of performance reasons. They do however, require a small amount of care to ensure they stay in good condition.

Like any quality tool, if you take care of it, it will take care of you. Follow these simple tips and you should be just fine:

• Keep it dry. Standing moisture on the blade can cause it to rust.

• Clean as you go. Especially with acidic foods like citrus, tomatoes, or onions. Leaving acids on the blade can cause discolorations and standing moisture can cause rust. When finished, wash with warm soapy water and dry with a towel.

• No dishwashers! This should go without saying. No quality knife, carbon steel or stainless, should ever have to endure the dishwasher. This is where nice knives go to die.

• No drawers! Store your knife on a magnet board or in a block. don’t let it float in a drawer, this will ruin the edge quickly.

• A little oil goes a long way. I use stabilized woods for most of my handles, but a light coat of mineral oil will keep your handle refreshed, and the blade from rusting. If desired, use a small amount on the blade, then wipe off the excess.

• Keep it sharp. There are so many options out there for sharpening at home, but the best will always be a good quality whetstone. A good rule of thumb is to stay away from any “pull through” type sharpeners and steel honing rods as these are both very harsh on your edge. A light honing with a ceramic rod can help keep your edge in shape between sharpens.