Carbon steel is an alloy of iron mixed with a tiny bit of carbon. It’s a common way to make knives cheaper, but it also has some drawbacks.
The biggest one is that it’s much harder than stainless steel, which makes it brittle and more prone to chipping or breaking. It also doesn’t hold an edge as well and isn’t as rust resistant.
1. Look at the Edge
The edge of the blade is one of the most important features to look at when buying a knife. It tells you what type of steel the blade is made from and how it will perform when you use it.
The edge is the main way you can tell whether a knife is made from carbon steel or stainless steel. Carbon steel is a hard steel with high tensile strength, but it’s also very delicate and needs to be treated with care.
Unlike stainless steel, carbon steel has a break-in period where it needs to be oiled and seasoned in order to keep its sharpness. A patina will develop on the surface of the blade, which changes its appearance but also creates a non-stick layer that acts as a protective coating when you cut food.
This makes carbon steel more suitable for those who are a little more meticulous when it comes to knife care. For instance, it requires oiling before storage to prevent rust and rinsing after using the knife in salty or acidic situations.
2. Look at the Handle
Carbon steel is a very common type of metal for knife blades. It is harder than stainless steel and has more tensile strength.
It is also very easy to sharpen and holds an edge well. However, carbon steel is more reactive than stainless steel and needs to be maintained with careful use.
When using a kitchen knife made of carbon steel it is important to clean and dry it as soon as you’re done cooking. This is to ensure that food residue doesn’t damage the blade and cause rust or other issues.
It is also a good idea to avoid cutting food that is highly acidic, such as lemons or onions, as this will stain the knife and make it more likely to rust. This is due to the reactivity of the carbon steel which can release iron ions into your food.
3. Look at the Material
If you’re unsure whether or not a knife is made of carbon steel, look at the material. This can tell you a lot about how the manufacturer treats the steel and how it is shaped.
It can also give you an idea of how the blade is going to be used. If you’re a meticulous chef, then you’ll want to choose a knife that you’ll be able to keep clean and sharp.
High-carbon knives are the best for this type of use because they are able to withstand regular use without chipping or breaking. This is because hard metals are brittle: they will not bend under impact, so their edges won’t get pushed out of shape and break.
There are a variety of different types of steel available, each with their own advantages and disadvantages. The main differences are in how hard they are and how they corrode.
4. Look at the Finish
A knife made from carbon steel is a solid, heavy metal that is very tough. It will hold an edge longer than stainless steel because it has more carbon in it.
It will also be more able to take abuse and resist damage. This makes it a great choice for knives that are used regularly and have high impact.
But it also means that a carbon steel knife needs extra care and attention. It is important to oil it before storing and rinse it after each use.
Likewise, it is important to re-edge it every few months. This can help prevent rust from developing and ensure that it remains sharp.
The way that you care for your knives is a big factor in deciding between carbon steel and stainless steel. If you’re meticulous in the kitchen and don’t mind spending a little more time on knife care, then a carbon steel knife is a good choice.