In this guide, I will talk about are carbon steel knives worth it or not. Because many people think carbon steel knives are not good as stainless steel. They do not provide exceptional performance on the cutting table.
However, later I will explain everything about carbon steel. How long do they last, how much are they better than other steel, are they better for beginner chefs and how much should you pay for carbon steel knives?
This Is Why Carbon Steel Knives Are Worth It
Carbon steel knives perform even better than knives made from good quality materials such as stainless steel. Compared to stainless steel, carbon steel knives offer longer lasting edge retention.
Their carbon content also enhances their robustness, which prevents snapping when used on tough foods. However, despite their robust profile, you will struggle less sharpening a carbon steel knife than a stainless steel one.
What Is Carbon Steel?
Carbon steel is a common type of steel alloy made from a combination of carbon and iron. However, it has much higher carbon content. Carbon steel boasts high tensile strength and offers greater durability than stainless steel. But, it is highly susceptible to corrosion.
Does Carbon Steel Make a Good Knife?
Carbon steel is an excellent knife blade material. Fabricated with high amounts of carbon, it gives a knife blade strength and hardness.
This, in turn, enhances the blade’s resistance to impact and wear. So, you don’t have to worry about a carbon steel knife deforming quickly.
Moreover, its high tensile strength allows the blade to retain its shape and edge. Nonetheless, carbon steel knives feature a softer profile than stainless. This softness makes it easier to sharpen them to a finer edge much easier.
Does Carbon Steel Rust Easily?
Carbon steel rusts very easily. Unlike stainless steel, carbon steel doesn’t have anti-corrosion properties, making it more susceptible.
Although it’s more durable than stainless steel, you have to prevent its contact with water and moisture for a long time. Prolonged exposure to moisture and water causes rust formation on carbon steel over time.
Are Carbon Steel Knives Hard to Maintain?
Carbon steel knives are hard to maintain due to their susceptibility to rust. From time to time, you have to oil them to protect them from rust and corrosion.
Moreover, as soon as you finish washing them, you should avoid leaving them on the drain. Instead, wipe them dry with a cloth, oil them (if you need to), and store them on a knife stand.
How Often Should You Oil Carbon Steel Knives?
You should oil carbon steel knives at least every two to three weeks. Even a small inch of moisture can cause rust to form on a carbon steel blade.
If you use the knife frequently (for example, in a professional kitchen), you need to increase the frequency of oiling.
Is Carbon Steel Cheaper Than Stainless Steel?
Generally, carbon steel comes cheaper than stainless steel. Stainless steel costs more due to various elements, like nickel and chromium, used in its fabrication.
However, you should note that different grades have varying costs. For example, good quality high carbon steel costs more than standard stainless steel.
What Is Better, Carbon Steel or Stainless Steel Knives?
Carbon steel and stainless steel knives both come as good options. But, the actual choice depends on your needs. If you want a robust and edge retaining blade to handle different food items, carbon steel knives emerge as the winner.
Carbon steel knives also work best for those who want ease of sharpening. But, if you want better resistance to stains, corrosion, and easy maintenance, stainless steel knives work better.
What Should You Not Cut With a Carbon Steel Knife?
You should avoid cutting acidic foods and tough foods using carbon steel knives. Acidic foods increase the knife’s susceptibility to rust.
On the other hand, tough foods, such as bones, coconut, and frozen foods can risk deforming the knife. Even with its robust build, a carbon steel knife can still get deformed under pressure.
Do Pro Chefs Prefer Carbon Steel or Stainless Steel Knives?
Professional chefs prefer carbon steel to stainless steel knives, particularly high carbon stainless steel. In addition to the longer edge retention, pro chefs prefer carbon steel for its ease of honing and sharpening. Additionally, when honed or sharpened, they easily achieve a fine edge.
Advantages of Using a Carbon Steel Knife
Here are the primary advantages of using a carbon steel knife;
- Razor sharp blade
- Easy to sharpen
- Longer edge retention
- Easily cuts through different food items with minimal resistance
- Hard and robust blade to prevent snapping
Disadvantages of Using a Carbon Steel Knife
Here are the disadvantages of a carbon steel knife;
- Somewhat cumbersome to maintain
- It may even turn black in severe staining cases
- Lacks corrosion and rust resistance properties
- It can bleach the staining taste and color onto food items
- Easily stains when used on acidic foods, such as tomatoes or citrus fruits
Top 3 Knives That Made of Carbon Steel
Here are the top 3 carbon steel knives to stock your kitchen with this year;
WÜSTHOF Classic IKON 8-inch Chef’s Knife
The Wusthof Classic IKON 8-inch Chef’s Knife features a clean and elegant look that reflects its performance. The classic kitchen knife boasts a high carbon stainless steel blade unique to others. It integrates a proprietary Precision Edge Technology to improve its already incredible blade functionality.
The Precision Edge Technology makes it 20% sharper than standard carbon steel knives with twice the edge retention. The German-made knife’s blade design gives it its signature all-purpose functionality. You can use it for mincing, chopping, slicing, or dicing.
Plus, its robust build lets you handle even hefty foods like cabbage, herbs, and even fish and meat. On the other end of the knife, you will find a distinctive double bolster to give you a professional style heft. The sleek molded thermoplastic handle gives it an ergonomic grip as it resists fading and discoloration.
DALSTRONG Phantom Series 8-inch Chef Knife
The Dalstrong Phantom Series 8-inch Chef Knife reflects its title. The Phantom Series knife serves as a powerhouse of beauty, style, and functionality.
Even its structure comes as a great introduction to its superior performance. A unique mosaic brass and copper pin adds more class and luxury to the knife.
The razor-sharp carbon steel knife undergoes a nitrogen cooling process for even better hardness and flexibility. This process equips it with resistance to corrosion. Additionally, the blade is significantly thinner to make maneuvers easier.
Moreover, the ultra-sharp blade edge is carefully tapered and has a hollow ground finish. The tapered edge provides minimal drag for swift and precise cuts. The hollow ground complements the minimal resistance even further.
Matching the blade’s brilliant design is the knife’s handle. The knife has a hand-polished, velvety rich black Spanish Pakkawood handle.
The lamination on the handle improves hygiene. Its traditional Japanese D-shaped fabrication allows the handle to fit comfortably on the hand for superior maneuverability.
Shun Classic 8-inch Chef’s Knife With PakkaWood Handle
The Shun Classic 8-inch Chef’s Knife is a great testament to excellent Japanese knife-making craftsmanship. The beautiful knife even comes with a Shun insignia imprinted in Japanese on the blade for authenticity. However, what truly makes the Japanese-made chef knife stand out is its proprietary VG-Max cutting core.
The VG-Max cutting core sets the carbon steel knife apart from standard ones. This technology gives the blade more carbon, chromium, and vanadium.
This combination provides everything the best quality knife should have. It enhances the knife’s edge retaining abilities, resistance to corrosion, and robustness.
The all-purpose knife also integrates a curved blade for easy cuts. The curved blade allows for smooth locomotive cutting motions, preventing the knife from chipping. The carbon steel chef’s knife also features an ebony Pakkawood handle.
The handle comprises hardwood infused with resin for a clean, durable, and water-resistant finish. The resin elements also make cleaning easy. Its ergonomic shape significantly boosts the grip.
Final Word
The benefits of using carbon steel knives outweigh the small setbacks they may come with. Therefore, carbon steel knives are certainly worth it.
The knives offer an extra sharp blade with a longer-lasting edge. Its robust build is enough to extend its durability. Its susceptibility to stains and rust formation is all you will worry about.
Nonetheless, you can always mitigate these problems. After all, the extra effort you should put into their maintenance is a small price to pay.
I have built kniveswow.com because as a home chef I know how important kitchen knives are. I use different kitchen knives every day and they always save my time. Here I share my thoughts, experience and knife maintenance tips with you. You can find more info about me.