Inner Chef

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Kitchen Knives 101

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Kitchen Knives 101

It’s important to know your knife before you purchase one. The metal of the knife blade is very important in considering the knife to buy.

  1. Carbon Steel is the traditional favorite because it can be honed to a very sharp edge. Carbon steel has its disadvantages; it corrodes and discolors easily, especially when you use it with acidic foods and onions. Carbon Steel can also discolor foods such as hard-cooked eggs and can also leave a metallic taste to foods as well. High-carbon steel is now the preferred metal for most knives.
  2. Traditional stainless steel alloys will not rust or corrode, but they are harder to sharpen that carbon steel. Stainless steel is mostly used for low-cost, lightweight knives.
  3. High-carbon stainless steel is a relatively new alloy that combines the best of carbon steel and stainless steel. High-carbon will not rust, corrode or discolor. These knives are expensive. The best quality knives today are made of high-carbon stainless steel.


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