Welcome to the campfire Naseem!!!!

For an average joe like me living in the middle of the U.S., the chance to chat with someone in Guyana is really pretty exciting. I like hearing from all my fellow ETS'ers around the globe.

As others have said, carbon steel knives have been in use on our small planet for centuries and folks have made them work. Personally, I prefer a high-quality stainless steel, such as Doug's Rittergrips.

My best advice is to keep the blades coated with oil or wax. If you're using them to prepare food, then a THIN coating of light high quality mineral oil might do best for the body - as opposed to oils with who-knows-what in it.

Ken K.