Difference between Carbon Steel Knives, Stainless Steel Knives and High Carbon Stainless Steel Knives
Use of knives has been a must from the time when human had just evolved from the monkey arena. The knives with their cutting edge and the blade impression they give have been utilized to beak down into much smaller segments. Chefs utilize knives to get the best cut for their food item in order to get the best appearance. Initially, knives were made from the rock, flint etc. and then with the upcoming technology, the source of the knives has been transferred to the blades made of bronze, steel, copper, etc. This kind of technology has enabled us to derive the various types of knives like Carbon Steel Knives, Stainless Steel and High carbon Stainless Steel Knives.
Carbon steel knives
The concentration of carbon steel knives is an alloy of iron and approximately 1 % carbon. These kinds of knives possess carbon steel blades which are easier to wet than ordinary stainless steel.
They have the capability to seize an edge longer but have the disadvantage of being easily prone to rust. Most of the chefs and cooks use these kinds of knives because of their sharpness.
Since they are more prone to rustiness, it is advisable to lubricate them time to time. A gap of few days allows it to avoid rustiness and restore its sharpness.
Stainless steel
In context to stainless steel, the concentration includes the alloy of iron with approximately 10-15 % of chromium, nickel or molybdenum with a little quantity of carbon.
The stainless steel has the disadvantage of not possessing sharpness of extent of carbon steel knives. Opposing this, they have the edge over the carbon stainless steel because of their resistance against corrosion as well the reasonable affordability.
The advanced stainless steel has the capability of possessing the excellent edge retention and sharpness as well.
High Carbon Stainless Steel
This set of knives can be defined as the combination of the above categories. This category has the best of alloy of the carbon and stainless steel. These set of knives are resistant to rusting or staining and gives the best grip to hold the object.
They are more taken as the knives possessing the high quality. They need less of maintenance. There are certain issues when these kinds of knives are made; production people have to keep the concentration in mind to avoid giving it a brittle quality.
Maintenance is less required in these kinds of knives.
Similarities and Differences
The type of knife to be used makes a huge difference in order to deliver the best.
- The type of knife should satisfy the need to be cut.
- It should be sharp enough to have a major impact.
- Should be corrosion resistant.
- All these knife types can suit the chefs abilities with some disadvantages and advantages.
All the above defined knives have something to give and something to take. More or less maintenance keeps everything healthy! So, long lasting of knives should be done keeping the price paid in mind.
