Blades made with high-carbon steel are harder than typical stainless steel options, which makes them better at getting—and keeping—an extraordinarily keen edge when sharpened.
In conclusion, home cooks prefer stainless steel knives for their ease of storage and availability, while professional chefs choose high-carbon steel.
Stainless steel is durable and easy to take care of, but loses its edge faster than long-lasting carbon steel that's prone to staining and rusting. High carbon stainless steel is a type of stainless steel that's known to hold its edge longer.
Due to its high toughness levels, 1095 carbon steel is best suited for making fixed blade knives for hard use applications such as camping. Its ease of sharpening also makes it a great beginner blade for those learning the art of sharpening.
Professional chefs and cooks often prefer carbon steel knives over stainless for their superior sharpness, durability, and ease of re-sharpening. Some of our favorite chefs who use STEELPORT's American-forged carbon steel knives include Aaron Franklin, Chris Bianco, Gabriel Rucker, and Paul Kahan, among many others.
In addition to keeping them clean, high-carbon blades benefit from some caution during use. Since additional carbon makes steel more rigid, it also becomes more brittle and can chip and break easier.
Gordon Ramsay
Ramsay likes Henckels knives. This is a German brand known for their toughness and bulky blades.
All carbon steels are susceptible to rust, making them unfit for use in a wide variety of end-use applications. Overall, carbon steel is excellent if you're looking for a low-cost metal, but generally unfit for high-quality or high-precision manufacturing operations.
Stainless steel is a favorite for its durability and resistance to rust and corrosion. It's a versatile metal, making it ideal for kitchen knives and outdoor blades alike. Known for its sharpness and easy maintenance, stainless steel knives are a staple in any collection.
Leatherman uses a variety of steel types in our knife blades including: 420HC steel, CPM MagnaCut, S30V, and 154CM.
This is if you are using it on a daily basis. The only down side to high carbon steel is that it will rust if you do not take care of it. To prevent this, keep your knife as clean and dry as possible after use, and apply a light coating of oil periodically.
Never cut on glass, ceramic or countertops. Those surfaces are harder than a knife's edge and will quickly dull the blade. It's what you cut on that dulls knives, not what you're cutting.
In the United States, there is NO legal limit for pocket knife size. In some stated, counties and cities there may be size limits. In these places, 2.5″ is a fairly common size limit, but it's wise to check out YOUR local laws to see if there is a limit and if so, what it is.
Overall, both carbon steel and stainless steel are safe to use for cooking. However, carbon steel may have some potential health benefits, such as increasing iron intake and reducing exposure to nickel.
Gordon Ramsay Loves A Particularly Pricey French Carbon Steel Pan.
On the whole, you will find that carbon steel will retain an edge longer than most stainless steels. Carbon steel has a finer grain structure, and as a result of being forged, the steel will hold an edge for longer than a softer stainless steel.
If you've ever read a Henckels knife review, you know the Henckels reputation is the epitome of world-class. From paring knives and shears to full chef's blocks, Henckels knives can be found in kitchens around the world. You might even have a few treasured pieces in your own cutlery collection.
The Shun knives are admittedly more attractive than the “all business” German cutlery with which I am more accustom. The blades are SUPER sharp out of the box. They have a very fine edge that only measures 16 degrees. This makes for a super fine edge which will be amazingly sharp.
Carbon Steel Disadvantages
Because it's so strong, carbon steel is difficult to work with. It can't be easily bent and molded into different shapes, thus limiting its utility in certain applications. Carbon steel is also more susceptible to rust and corrosion than other types to steel.
Tomatoes and acidic foods, like citrus fruits, can hurt the seasoning on your carbon steel pans. Cooking them might make your pan's protective layer weak. This layer stops food from sticking and keeps the pan safe from rust. So, it's best to use other pots for your tomato sauces or lemony dishes.
Their main difference is alloy content—carbon steel has under 10.5 percent alloy content, while stainless steel must contain 10.5 percent chromium or more.
The Best Celeb Chef's Knife: Shun Classic Western Chef's Knife. The knife that topped our testing is Bobby Flay's favorite, the Shun Classic Western Chef's Knife. The heft and comfort of the handle, sharpness of the blade, and overall balanced proportions made it stand out against the others.
Henckels typically get a score of 56-57 on the scale and Wüsthof gets a 58, so technically Wüsthof is a slightly harder steel. This is good because it means Wüsthof knives vs. Henckels will hold their sharpened edge better. On the flip side, a softer Rockwell score means a knife is easier to sharpen.
He wanted home cooks to forget about all those big blocks full of knives they'd never need and just get one really good chef's knife: the Global G-2 Chef's Knife. According to The Daily Meal, Bourdain was still sticking with that recommendation even in 2017, a year before his suicide.