Caring for high-carbon steel knives
High-carbon steel requires straightforward care. Wipe the blade dry after use. Never leave it to soak or put it in the dishwasher.
Over time, the blade will develop a patina — a natural reaction between the steel and its environment that offers some protection against rust, though it does not make the blade impervious to it. Keeping the blade dry remains important.
Sharpen with a whetstone as needed. High-carbon steel sharpens easily and can be maintained indefinitely. Though not required, oiling the handle every few months will help to keep it in good condition.
Caring for copper pans
Avoid metal utensils, steel wool, or aggressive scrubbing, as the tin lining can scratch. Excessive abrasion will shorten the lining's lifespan and may mean more frequent re-tinning.
Keep the heat moderate. Tin-lined copper is responsive and does not need high heat to perform. Butter is a good reference point: if it smokes, turn it down.