Boker Knifestyle | BUSA Edition 2020 / 2021

BOKER CARBON STEEL
23
BOKER CARBON STEEL
The classic carbon steel still has its
raison d'être in the age of ultra modern
powder metallurgical steels.
Many users appreciate not only the
traditional aspect offered by carbon
steel, but also the combination of
cutting performance and easy resharpening
that stainless steels have
never achieved. This property and the
very fine microstructure make carbon
steel a real alternative to chromium
steels for many cutting tools, even
today.
Carbon steels are still unsurpassed,
especially for blades where the finest
possible cutting edge is required, such
as razors.
But outdoor enthusiasts also appreciate
the fact that a carbon steel blade can
be brought back to a good sharpness
on a river rock in an emergency. In
the kitchen, too, particularly finely
ground carbon steel blades, with their
unsurpassed cutting capabilities, are a
real pleasure.
With a little care, a carbon steel blade
has the same life expectancy as a
stainless blade. In the kitchen, it is
usually sufficient to rinse the blade
under hot running water after use.
What you should avoid is leaving the
used blade lying around for a long time
without cleaning it.
Since the dishwasher is also a taboo for
stainless steel kitchen knives, this also
applies to carbon steel blades.
Knives with carbon steel blades should
not be stored in a leather sheath, for
example, as leather sheaths normally
contain tannic acids that can attack the
carbon steel.
A completely natural material property
is the formation of a patina when the
knife is used. A gray-blue tarnishing
of the blade is completely normal, and
in no way constitutes a defect. On the
contrary, the resulting patina (oxide
layer) forms a protective layer on the
blade, which increases its resistance to
external influences.
This patina often becomes visible after
the first use, and cannot be removed.
The expert immediately recognizes the
high quality carbon steel from this. In
principle, this also applies to Damascus
blades forged from classic carbon steels.
1 BOKER CAMELLIA OIL
This high quality, pure 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 kitchen
knives and straight razors as – 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.
ITEM NO. 04BO175 $ 23.95
1
Boker Camellia Oil.