The metal of kitchen knives must be able to hold a sharpe edge. Today, there are three type of steel used to create common knives seen in most kitchens.
The traditional and most commonly used is Carbon Steel. It’s advantage is that it can be honed or sharpened to a fine edge and maintains it’s true-ness realitivly well. A disadvantage of the carbon steel is that it tends to corrode and discolor with when used with certain acid foods and onions, sometimes leaving a metallic taste when used to chop and dice other foods.
Stainless Steel knives will not rust or corrode, however, they are much more difficult to sharpen and tend not to hold a true edge as long as catbon steel. Many lower grade and common house hold knives are made of this material. If you are a professional chef, or cook, these types of knives are not meant to produce commercial grade results.
This disadvantage of the carbon steel and stainless steel has produced another type of blade that is becoming more popular and associated with higher end knives. High-carbon stainless steel is a newer alloy of both stainless steel and high carbon steel, however this metal does not corrode and is as easy to sharpen as carbon steel. Chef’s who own these knives regard them as highly prized tools used in their profession.
So, when you do shop for your first set of knives, try to remember that the quality of the knife blade is very important in relation to the type of uses the knife will be used for.
Until next time…
John
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