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.
- 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.
- 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.
- 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.