High carbon steel knives are a type of kitchen knives that have a higher percentage of carbon in their steel composition, usually above 0.8%. This makes them harder, sharper, and more durable than stainless steel knives, which have less carbon and more chromium. But what are the advantages of using high carbon steel knives, and why should you consider them for your kitchen? Here are some of the main benefits of high carbon steel knives:
1) They have a finer cutting edge. High carbon steel knives can be sharpened to a thinner and sharper edge than stainless steel knives, which means they can cut through food more easily and precisely. A sharper edge also reduces the amount of pressure and force needed to slice through food, which can prevent wrist fatigue and improve your control over the knife. A finer edge also improves the appearance and texture of your food, as it creates cleaner and smoother cuts.
2) They stay sharp for longer. High carbon steel knives retain their sharpness better than stainless steel knives, which tend to lose their edge more quickly. This means you don't have to sharpen your high carbon steel knives as often as your stainless steel ones, which can save you time and hassle. A sharp knife is also safer to use, as it reduces the risk of slipping and injuring yourself.
3) They are easy to sharpen. High carbon steel knives are not only sharper and longer-lasting, but they are also easier to sharpen than stainless steel knives. This is because high carbon steel is more responsive to sharpening tools and techniques, and it can be honed to a finer edge with less effort. You can use a variety of sharpening methods for your high carbon steel knives, such as whetstones, honing rods, or electric sharpeners however if you can we reccomend learning to use wet stones.
4) They develop a unique patina. High carbon steel knives are not as resistant to rust and corrosion as stainless steel knives, which means they require more care and maintenance. However, this also means that they develop a unique patina over time, which is a thin layer of oxidation that forms on the surface of the blade. The patina protects the blade from further rusting and gives it a distinctive look and character. The patina can vary in colour and pattern depending on how you use and care for your knife, and it can reflect your personal style and history.
These are some of the main benefits of using high carbon steel knives in your kitchen. If you are looking for a knife that will stay sharper for longer, is durable, easy to sharpen, and has a unique personality, then you might want to give high carbon steel knives a try.
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