No doubt, knives are essential tools in the kitchen. They are made from different materials, causing them to vary in appearance, performance, durability, and price. Carbon steel is one of the popular material choices on the market today due to the top benefits it offers. Like its competitors, it has its advantages and disadvantages. Ride along with us as we explore carbon steel knives’ pros and cons in this revealing article.
Overview of Carbon Steel Knives
Many people wrongly assume that there are no varieties of steel. Steel is an alloy metal that primarily consists of carbon, iron, and other trace elements. Thanks to its high tensile strength as well as its relative cheapness, it is a popular metal among manufacturing companies.
As we hinted earlier, there are different types of steel. As you might expect, each of them has unique characteristics. For example, knife manufacturers often prefer carbon steel over other steel types due to certain attractive features.
Carbon steel, as its name suggests, is a unique type of steel with higher carbon content than other steel types. Compared to most types of steel with a relatively lower carbon content, carbon steel contains carbon of up to 2.5%. While 2.5% carbon might appear insignificant, it provides an array of benefits.
Pros of Carbon Steel Knives
Many knife manufacturers opt for carbon steel because it offers several benefits when it comes to the functioning and longevity of a knife. These benefits help to enhance the user experience and make the product buyers’ favorite. We will explore the advantages of having a carbon steel knife below.
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1. They are very hard
As we mentioned before, carbon steel contains a relatively high amount of carbon. This high carbon content means tough, hard blades. Compared to some other steel types like stainless steel, carbon steel is harder.
Carbon steel knives are almost indestructible, even when you use them to cut or chop food on natural stone or metal surfaces. Hence, you can bet on getting many years of service from your carbon steel knife.
Apart from carbon steel knives’ strength, you can easily get them sharper. The basic condition for judging a good knife is its level of sharpness. We do not doubt that you don’t want a dull blade for your cutting tasks. With a carbon steel knife, you can get a high level of sharpness from your knife.
2. They retain a sharp edge
Thanks to carbon steel knives’ hard blades, they are capable of retaining a sharp edge over time. When a knife holds an edge, it’s able to retain its sharpness for a long period. Hence, you won’t have to sharpen your knife after every cutting task. This advantage guarantees ease of use and makes carbon steel knives attractive to many buyers.
3. They are easy to sharpen
Knives often come sharp but they don’t retain this sharpness over time. You have to resharpen them to enjoy seamless cutting tasks. Carbon steel knives, due to their hardness, can be easily sharpened to a supreme edge. With the help of a whetstone or other honing tools, you can sharpen your carbon steel knife seamlessly and enjoy smooth cuts.
Cons of Carbon Steel Knives
Despite the many pros of steel knives, they are not perfect. They have their cons that may discourage a buyer from considering them. It is usually up to the buyer to decide whether those cons are enough to snub the knife. Below, we will explore the major cons of carbon steel knives.
1. They can rust quickly
Knives are typically made from iron. When iron gets into contact with water, it starts to oxidize and rust is formed. Usually, chromium helps to reduce the possibility of rust in knives but carbon steel knives are not rich in this chemical element due to their high carbon content. High carbon content often means less room for chromium.
Therefore, carbon steel knives tend to rust quickly and require regular maintenance to keep them shiny. They also have no stain resistance and discolor after contact with foods such as citrus fruits, tomatoes, vinegar, or wine, due to their high acid content.
2. They can chip easily
As we noted earlier, carbon steel knives are quite strong. However, they’re also very brittle. Hence, they tend to chip easily. Usually, a hard and brittle material can easily break from applying sharp pressure. But your carbon steel knife isn’t just going to break as you cut through food. However, you must know foods that could damage the knife.
When you use your carbon steel knife to cut foods with hard centers, meats with bones, vegetables with stones, chicken thighs, amongst others, you can easily chip the knife’s blade edge.
How to maintain carbon steel knives?
Carbon steel knives are very good options but they can quickly turn bad when not maintained properly. Like every household tool, you need to maintain your carbon steel knife in the right way to enjoy its service for a long period. Below are simple maintenance tips you should follow:
- Carbon steel knives should be cleaned by hand, meaning you should avoid using a dishwasher when cleaning yours. Apart from that, you shouldn’t soak it in water.
- Once you’re done cutting with a carbon steel knife, you should pick up a sponge or damp cloth and wipe it immediately.
- After all the food residue has been removed, you should use a dry cloth to wipe the knife dry.
- Avoid leaving moisture on your carbon steel knife’s blade to prevent rust.
Carbon steel knives are some of the most popular knives on the market today as many buyers prefer them due to their top qualities. As we’ve pointed out in this article, they offer many benefits such as edge retention and easy sharpening. However, carbon steel knives also have their disadvantages such as chipping and rusting easily. This article has comprehensively explained everything you need to know about carbon steel knives’ pros and cons.