The metal that a knife blade is made out of is a very important consideration when purchasing a knife. The different metals all have different characteristics of sharpening and holding an edge. Here are the three most common types of knife materials.
1. Carbon Steel
This is the Traditional knife material used most widely over the past few hundred years.
It is a good material because it can hold an extremely sharp edge. It also has several disadvantages, for instance, it discolors easily and sometimes transfers color to the food you are cutting. Carbon Steel also reacts with eggs, onions and acid foods
(it may leave a metallic taste).
2. Stainless Steel
This material will not rust or corrode but is a very poor choice for knives, it is too brittle and it is difficult to keep a very sharp edge on a stainless steel knife. We do not sell these, as they are disposable. If you own these, ask yourself - Is it time to invest in high quality kitchen tools?
3. High Carbon Stain Free Steel
This is a relatively new alloy that combines the best features of Carbon Steel and new modern alloy metals (Chromium-Molybdenum Steel). A quality High Carbon Stain Free Alloy Steel knife should have a Rockwell Hardness of 56/57 , this steel is the perfect hardness for the professional. It takes an edge as well as Carbon Steel and holds it longer, it will not rust, corrode, discolor or stain the knife or food.
Knives made of this material are highly prized by Professional Chefs and cooks and they are traditionally very expensive.
High Carbon Steel, High Carbon Alloy Steel, High Carbon Stain Free Steel High Carbon Rust Frei Steel and High Carbon Rust Free Steel all fall under this category. Forged knives are the strongest. There are a few other alloy steel names that are manufactured with similar materials. We also like the Titanium coated knives, made with hand forged pure high carbon blades and non stick titanium layered on the outside!
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