Rust Control, Knife Storage & Stropping - CARBON STEEL JAPANESE KITCHEN KNIFE CARE [Part 1]

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Creative Commons — Attribution 3.0 Unported — CC BY 3.0

[johnniemiec]

I do absolutely agree with the "if not in hand, wipe it dry" advice. That is so key. Also avoiding those precut knife blocks.

[clunesadventures]

That knife block is beauty! With knives that gorgeous you need to display them!!!

[johnniemiec]

A strop is preferred to a honing steel, understood. Where does the ceramic honing rod fit in, at least in your estimation? Does it provide a benefit that stropping alone will not?

[danielc]

Also, using a blade guard like the one you show in the drawer scene is not to be recommend for carbon knives because if any moisture gets in there it will rust the knife. A wooden saya however soaks up moisture.