Review on Ontario Knife Company 7060 Cleaver by Robert Ogrodnik

Great service and delivery Great knife that every kitchen bar should have! As another reviewer mentioned, vinegar, hot or not (hot only speeds up the process), imparts a protective patina to carbon steel knives. However, lubrication and cleaning are still required! I just marvel at those who complain about rust! Either they are ignorant of what can be cured, or they are lazy, which is impossible! It just shows their lack of reading and comprehension skills and/or ignorance of carbon steel knives. This is where cleaning and lubrication is so important! Stainless steel is difficult to sharpen and compared to carbon steel knives will not hold a blade, except none! Care! Carbon steel knives need care and some time to keep them healthy (no rust)! Also, carbon steel knives naturally discolor depending on what you're cutting, they all discolor differently than stainless steel (which is why stainless steel gets its name! So by forcibly applying a patina you're in control of how your carbon steel knife changes over time looks because carbon steel will discolor which is why forcing a patina is so great because it gives the user control over how the knife looks over time and it also keeps the steel from oxidizing (rusting) although always still needs to be lubricated.Save because Another carbon steel trick besides vinegar is the use of mustard, which gives the look of Damascus steel and endless possibilities for finishing added rust protection The possibilities are endless! But I'll say it again, carbon steel knives must While they are still hand cleaned and oiled and maintained despite the finish, never toss them in a drawer after use like most stainless steel knives do.