Carbon steel knives

Page 1 of 1
Items 1 - 5 of 5

Carbon steel blade for long lasting cutting performance

Stainless steel knives have become widely accepted in most kitchens, and blades made of carbon steel are gaining popularity among amateur and professional chefs who are convinced of the material's advantages. Stainless steel is a popular material for knives, as they are relatively easy to clean and always shine beautifully. Blades made of carbon steel, on the other hand, need a hint of extra care and develop a visible patina over time, which, however, has no influence on the cutting properties.

Carbon steel knives are not stainless

Due to the high carbon part and the lack of chrome, the blades of carbon steel knives are not stainless. However, saying that they need special care is an exaggeration in our opinion. You should rinse the carbon steel blades with water after use and dry them directly to protect the blade and prevent rusting. That also applies to every knife, by the way, as stainless steel knives should also be cleaned and dried after use and have no business being in the dishwasher.

After they have been used, the blades acquire a staining that might bother some people, but is loved by others. This is simply a matter of personal taste.

Kitchen knives with long-lasting cutting edge

When slicing, chopping, cutting, filleting or carving carbon steel kitchen knives prove themselves through their sharpness and durability. The carbon share of those knives is between 0.5 and 1.4 percent. The increased carbon part leads to the fact that the blades of kitchen knives are harder and can therefore be sharpened thinner and more sharply. The edge wears off more slowly and the knife can be easily re-sharpened with a sharpening steel. Stainless steel blades tend to microchip, i.e. over time, when viewed under a magnifying glass, the blade virtually develops into a mini saw. This does not happen with a carbon steel blade, which is why the blade is smooth as a razor blade. It is generally recommended to cut on gentle surfaces, such as chopping blocks or wooden cutting boards.