To protect the carbon steel blade from corrosion, the following care measures are recommended: - Cleaning and drying: After each use, thoroughly clean the blade with warm water (and, if necessary, mild dish soap) and dry it immediately and carefully to remove any moisture.
- Oiling: Regularly apply a thin protective layer of blade oil or food-safe oil (e.g., camellia oil or Ballistol), especially if the knife will not be used for an extended period.
- Allowing patina: Accept the natural dark discoloration (patina) that develops when the knife comes into contact with acidic foods, as this forms an additional natural protective layer against rust.
- Dry storage: Store the knife in a dry place and avoid prolonged contact with acidic substances.