Stainless Steel / Carbon Steel Knives

Most kitchen knives were made of carbon steel back in the day, being replaced by stainless steel in the 60s or 70s. Stainless steel is a good choice for kitchen knives as stainless steel is resistant to corrosion and staining. Carbon steel takes more care, the knife will rust if stored wet, and it will stain.

That said there is a market for carbon steel. Carbon steel is easier to sharpen, and they can usually be sharper than stainless. For some people the process of using and caring of a carbon steel knife can add to the enjoyment of cooking.

The picture displayed with this blog post shows a stainless steel Wusthof and an unmarked carbon steel knife. The stainless steel knife still has a nice and shiny finish even after being used for some years. The carbon steel knife has what is referred to a ‘patina,’ the finish a steel knife takes on after use. The patina on this knife is pretty nice — even, no rust or pits, just what a knife enthusiast desires!