Carbon Steel Care
At 310, we exclusively use high carbon steel, such as W2, in our knives. Carbon steels typically hold an edge longer than their stainless steel counterparts. On top of edge holding comes the beauty. "Fast" steels like 1095 and W2 have the ability to harden deferentially, producing the beautiful and unique hamon lines. While not only attractive, these wavy lines serve a purpose. The lighter colored steel near the edge is hardened completely, giving you a sharp, long lasting edge. The darker portion toward the spine, is partially hardened, giving the knife flex and resilience.
The beauty of carbon steel falls directly in line with the Japanese idea of Wabi-Sabi. The idea that beauty does not come from everlasting perfection, but rather from ever changing imperfection. Carbon steel will discolor and patina with use. This is normal, and should be appreciated as every mark tells a story of the knifes life. Patina on the blade will also help resist true rust, which your knife will develop if neglected or left wet. It is important to keep them clean and dry of moisture, with frequent oiling. Mineral or olive oil work fine, tsubaki (camellia) oil works best, and is available in our online store. Immediately after cutting, give your knife a quick rinse and dry with a towel, then oil. Never leave it sitting in the sink and absolutely never put them in a dishwasher. If your knife does develop some rust, carefully scrub the surface with FINE steel wool and oil.
To sharpen, we recommend a quality whetstone or fixed hand sharpener like a KME, followed up by a leather strop, which we carry in our online shop.
We are here to help, if you have any questions or concerns about your knife, please don't hesitate to ask.