Carbon steel knives are one of the most common types of knives for sale that I see in the market. Despite its being common, I know that some people are not aware of the distinct quality that high carbon steel knives have as opposed to other knives. Some would even tell me that kitchen knives are all the same despite the labels, so it doesn’t really matter where the knife is made from. Whenever I talk to these people, I always tell them that knowing these things is very important if they were intending to land a good buy. Know the difference and be an empowered buyer!
What Is A Carbon Steel Knife?
A carbon steel knife is a knife which contains a blade solidified using carbon elements usually ranging from .6 up to 1 percent of the knife’s mass. These are the usual knives found in the market. This is also relatively cheaper than stainless steel knives.
Why Choose A Carbon Steel Knife
There are many reasons why I consider a carbon steel knife as a good buy. Here are some of them:
- Cheaper than stainless steel knives – Carbon is an abundant element so it is readily available for manufacturers to use. Because of this, knives made from carbon are cheaper than stainless steel knives. If you are looking for a knife that fits your budget like me, a high quality carbon knife is what you need. You can also consider buying it wholesale so you could get a discount if you like to get it cheap.
- More durable – Carbon matter is harder compared to other elements used as a material for knives. Because of its strength, carbon knives are considered as one of the best kitchen knife products in the market. If you want a strong steak knife that can last for years, I recommend Sabatier carbon steel knives as they are among the best choices.
- Easier to use – Carbon steel kitchen knives are very popular among professional chefs because it’s easier to use than stainless steel knives. Its strength allows me to cut through meat, fruits and vegetables without the need for adding unnecessary muscle pressure. It also prevents injury brought by over-exertion during cutting and slicing. This makes carbon knives a chef’s favorite.
- Easy to re-sharpen – Because of its hard content, I noticed that carbon knives can easily be re-sharpened without the need to worry about deforming its shape. Since I am always on the look for a quality pocket knife that is sharp all the time, carbon steel pocket knives are among my best choices.
Disadvantages Of Using Carbon-Made Knives
Despite the many good things about carbon-made knives, I noticed that there are also some setbacks on using it. Some of them are:
- Susceptible to stains – A carbon steel knife is more susceptible to stains than a stainless steel knife. This makes it not ideal to be used on highly pigmented foods such as red meats and vegetables.
- Prone to corrosions – Carbon knives come with a high risk of corrosion. This makes them susceptible to rust unlike stainless steel knives.
Taking Care Of My Carbon Knife
Since carbon knives are susceptible to chemical changes, I always regard it with high maintenance. For one, I need to make sure that prompt cleaning and drying is always a priority. I also need to put it in a cool and dry place away from direct sun exposure all the time.
