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I really enjoy forging, and have ended up making mostly just chef knives.I like that I get to use them more often than I would an outdoor style knife.What I am not a fan of, is giving away a knife and having to explain about carbon steel in the kitchen..It will not rust, just keep it dry. But it will patina.. it will develop a cloudy, grey patina with use from cutting acidic food stuffs. If you cut a lemon and leave it on the bench, you will shortly have a big blue or brown ring on the blade.Lik …