Carbon Steel Knives - Polish ?
I have recently acquired several vintage carbon steel knives. 2 Chef knives, a huge butchers knife and a long thin slicer.
I am wondering if it is recommended to try polish off the tarnish or just rock the patina. I have read instructions for polishing them I have also been led to believe that the patina is actully good for the knife and stabilizes it.
Will polishing hurt the integrity of the knife?
They are intended for general kitchen use and will be displayed on a wall magnet with my older Chicago Cutlery and some newer Whustof (my kitchen is sort of an eclectic yard sale mix of domestic technology pyrex/corningware-griswold cast iron-le cruset-ironstone-alessi gadgets- are among the things I collect for use. Nothing is for display only nothing is mint. So my interest is in employing the best treatment for the knife in a practical sense.