Boker Knifestyle | Edition 2020 / 2021 | English

BOKER CARBONSTAHL
23
BOKER CARBONSTEEL
Even in the age of state-of-the-art powdermetallurgical
steel, classic non-stainless carbon
steel still has its raison d‘être.
Many users appreciate the traditional aspect
of carbon steel as well as the combination of
edge retention and easy sharpening never quite
achieved by stainless steel. Due to this property in
connection with its very fine structure, carbon steel
is still a real alternative to chrome steel when it
comes to cutting tools.
For blades requiring an extremely fine edge, e.g.
razor blades, carbon steel is still a matchless
choice.
Outdoor enthusiasts also like carbon steel blades,
because they can even be sharpened on a piece of
river gravel in an emergency. In the kitchen, it is a
joy to work with a fine-edged carbon steel blade
that offers unsurpassed cutting properties.
„Non-stainless“, by the way, doesn‘t mean that
the blade will immediately take on an appealing
shade of rust.
With a little care, a blade made from carbon steel
has the same service life as a stainless blade. In
the kitchen, you just have to rinse the blade under
hot running water after each use. You should
avoid letting the used blade sit for a while without
cleaning it.
Since the dishwasher is not appropriate for
stainless kitchen knives, the same of course
applies to carbon steel blades.
Knives with carbon steel blades should not be
stored in a leather sheath, since these sheaths
often contain tannic acid, which can harm carbon
steel.
One completely natural property of the material
is the patina that will develop over time. It is
absolutely normal for the blade to take on a grayish
blue hue, which is not a flaw. On the contrary, the
patina (oxide layer) protects the blade and makes
it more resistant to outside conditions.
The patina often develops after the first use and
cannot be removed. For the expert, it is a sure sign
of high-quality carbon steel. Generally speaking,
this also applies to Damascus blades forged from
classic carbon steel.
1 BOKER CAMELIA OIL
The high-quality, pure Boker Camellia Oil is made
according to a traditional Chinese recipe and has
many uses. The thin oil is extracted from the seed
of the camellia tree, is taste neutral, odorless,
and does not dry. The camellia oil is food safe
and impresses with its special purity. Corrosion
protection: The acid-free, non-resinous, and
non-evaporating camellia oil is traditionally used
to protect from corrosion in the care of high-quality
knife blades made from carbon steel as well
as tools and weapons.
It is purely organic and perfect for preserving
non-stainless cooking knives and Straight Razors
since – in contrast to other care oils – does not
form an emulsion with water. Wood protection:
The low-viscosity oil quickly absorbs into the
wood and protects from moisture, dirt, and UV
radiation. Camellia oil is clear, does not discolor
the wood, and brings out the grain beautifully.
Outstanding for the care of high-quality Straight
Razor handles and (Kitchen) Knife handles made
from fine woods. Content: 100 ml.
1
Boker Camelia Oil.
Item No. 04BO175 € 16,95