Stainless or carbon steel? Features and differences - which knife to choose?

Knives made of carbon steel 

  Carbon steel is a traditional type of steel that has been the main type of steel used for making knives for many years. It is known for its high strength and ability to retain sharpness for a long time. Carbon steel is hard, resistant to deformation and easy to sharpen. This is important for knives that are often used for heavy cutting work, such as butchering animals. Carbon steel is also relatively cheap, which is an important factor if you want to buy a quality knife on a budget. 

  In addition to all the advantages, carbon steel has several disadvantages. The main disadvantage is its susceptibility to corrosion. If the knife is not properly maintained and stored, rust spots may appear on its surface. Also, carbon steel can be prone to oxidation, which means it can darken and lose its original appearance over time. 

Stainless steel knives 

  Due to the disadvantages of carbon steel, knife makers have started using stainless steel, which is a more modern type of steel. Stainless steel is made from a mixture of chromium and nickel, which makes it much more resistant to corrosion and oxidation. This means that the stainless steel knife will remain of high quality for a long time and will not lose its original appearance. Stainless steel does not require much effort and time to maintain, which is why it is very popular, especially in the field of cooking. 

  Stainless steel also has the great advantage of its sharpness retention properties. It retains its sharpness longer than carbon steel, so the knife needs to be sharpened less often. However, stainless steel tends to be a little softer than carbon steel, so it can be less resistant to warping and scratching, especially when the knife is used heavily for heavy cutting work. 

What steel knife to choose 

  In summary, carbon steel and stainless steel have different properties and advantages for making knives. If you are looking for high strength and sharpness retention, carbon steel may be the right choice. However, if you want a knife that is corrosion resistant, easy to maintain, and maintains its sharpness for a long time, stainless steel is a better option. The most important thing is to know how and where the knife will be used and consider your personal needs and expectations in order to choose the right type of steel for the knife. 

The most common reviews of carbon steel knives: 

  Many people claim that carbon steel knives are very strong and sharp, allowing for excellent processing of a variety of foods as well as careful cutting. Carbon steel knives are generally less expensive than other types of steel, making them an economical choice for many people. One of the most common criticisms of carbon steel knives is their susceptibility to corrosion. If the surface of the knife is not kept dry and clean, rust spots appear, which makes the knife lose its sharpness and beautiful appearance. Some consumers like the traditional and natural look of carbon steel knives because they don't have the extra coatings or protective layers that stainless steel has. 

The most common reviews about stainless steel knives: 

  One of the main advantages of stainless steel is its high resistance to corrosion. Many people find that stainless steel maintains its appearance and functionality for a long time, even though it often comes into direct contact with water or acids. Stainless steel is known for maintaining its sharpness for a long time. Knives made of this type of steel are considered extremely sharp and retain their sharpness through many cutting operations. Most stainless steel knives are non-porous and have no pores where food residue or bacteria can enter. This makes it easy to clean the knife and ensures greater hygiene in the food preparation process. Stainless steel is often appreciated for its modern and stylish appearance. Knives made of this type of steel have a shiny surface and an elegant design that many users like.