Buying a carbon-steel chef's knife? For people who appreciate a good knife
For those who like their knives to be as sharp as sharp can be, carbon steel is a great choice. Carbon-steel chef's knives are harder than their stainless counterparts, making it possible to sharpen them to higher levels of sharpness. As a result, these knives are a dream to use. However, carbon steel also comes with a downside; it's not corrosion resistant. They will discolour and if you aren't careful, these knives will rust. Carbon steel requires a bit more maintenance than stainless steel.
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Features of carbon-steel chef's knives
Traditionally, most if not all chef's knives were made of carbon steel. Stainless-steel chef's knives are a relatively new creation. We've gotten so used to stainless steel that we almost forgot the good qualities of carbon steel. Knives made from carbon steel can be sharpened to have a thinner and thus sharper edge than stainless steel. In addition, carbon steel tends to be a bit more flexible. This is even possible without access to high-tech production methods.
Japanese knives made from carbon steel
In Japan, carbon-steel chef's knives never went out of style. Steel types like Aogami (Blue Paper Steel) and Shirogami (White Paper Steel) are very common. Both types are great types of steel, but not stainless.
Robert Herder chef's knives
In Solingen, the use of carbon steel is very common, especially for Robert Herder knives. Their famous mill knives are usually made from carbon steel. The edges of these knives are ground according to the famous 'Solinger Dunnschliff', so these knives are razor-sharp.
What is carbon steel?
Carbon steel is steel with a high carbon content, but lacking in elements that would make the steel corrosion resistant. As a result, carbon steel is quick to discolour and can also form rust if not properly taken care of. Fortunately, there's a way to prevent this: forming a nice patina.
Information about carbon-steel chef's knife
