Carbon makes up between.02% and 2.1% of all steel, therefore why is there just one type of steel called “carbon steel”?
Both carbon steel and low alloy steel fall under the term “carbon steel,” yet they are really two different forms of steel. However, stainless steel is a subset of steel alloys with enhanced corrosion resistance. Carbon steel knives are extremely durable and can be sharpened to a razor’s edge, but they rust and corrode more easily. However, the chromium in stainless steel blades makes them resistant to rust and corrosion.
In theory, carbon steel knives are more robust and stay sharper longer than their stainless steel counterparts, but they are also more delicate and difficult to maintain.
I’ll be discussing the advantages and disadvantages of both carbon steel and stainless steel kitchen knives.
What is Carbon Steel?
First, you need to know what steel is, and then you can move on to learning about stainless steel and carbon steel. Steel is an alloy consisting primarily of iron with a tiny amount of carbon added. An alloy is a mixture of two or more elements, typically metals, that exhibits enhanced properties compared to those of its individual components. Steel is made from iron and a negligible amount of carbon (less than 1% by weight).
This means that all steels, whether carbon, stainless or otherwise, must include some percentage of carbon. Keep in mind that carbon is an essential and inseparable component of steel in any context where it is mentioned.
Carbon steel, also known as high carbon steel, is a steel alloy with a higher percentage of carbon content. The terms steel and carbon steel are sometimes used interchangeably (as they are technically synonyms), but carbon steel typically refers to a steel alloy with a higher percentage of carbon content. This percentage ranges from 0.6% to 1% of the material weight but can go as high as 2.5%.
Powder metallurgy, a process through which steel is produced from powder rather than just melting, is often responsible for anything above that. This type of steel is utilized frequently in high-end kitchen knives despite its exorbitant price due to its outstanding characteristics.
Is there any benefit to having a high carbon percentage in the steel of your everyday carry knife? For one thing, a larger carbon concentration makes steel harder.
By the way, the Rockwell scale (usually abbreviated as HRC) is used to quantify a knife’s hardness, which is indicative of its overall strength. A blade made from high-carbon steel will be considerably more durable than one made from lower-carbon steel. But carbon steel also has drawbacks, such as being brittle (and hence more prone to chipping and breaking), not keeping an edge as long, and having poor corrosion resistance (like rust). Naturally, regular knife care can help you to mitigate these drawbacks.
What is Stainless Steel?
As you may have guessed by now, carbon is an essential component of stainless steel. Chrome is the key ingredient that sets stainless steel distinct from carbon steel. Chromium is a metal alloying element with a high melting point, a silvery sheen, and resistance to tarnishing. The main property it imparts to steel is resistant to rust and corrosion. Because of this, a blade made of stainless steel is less likely to rust than one made of carbon steel, for example. Unfortunately, it’s not without its own drawbacks.
For example, stainless steel has the advantage of being less brittle and more malleable than carbon steel, but at the expense of being more difficult to sharpen and more prone to deformation. The benefit of this is that it is harder to chip and will keep its edge for a longer period of time. Keep in mind that stainless steel will eventually rust. All steel is susceptible to rusting since it is made of iron. Therefore, even if you manage to track down a knife that has an extremely high chromium concentration, it will still rust if it is left in a damp or wet environment without any care. It could simply take more time.
Differences Between Carbon Steel and Stainless Steel Knife
Maintenance
Carbon steel is a high-maintenance steel because it requires regular sharpening and other special care to keep it performing at peak levels.
Carbon steel knives rust and corrode more easily in damp environments. If rust isn’t removed in a timely manner, it will weaken and dull the knife, and eventually leave it worthless. Therefore, it is imperative that you immediately dry it after use and cleaning.
In addition, carbon steel is fragile steel, thus it should never be washed in a dishwasher, as doing so is more likely to cause it to break into shards than to bend it.
Stainless steel, on the other hand, is practically rustproof and hence requires hardly any upkeep.
Performance
Hardness is the primary factor in determining whether stainless steel or carbon steel provides a sharper cut. Both of us are well aware that carbon steel is harder and more durable than stainless steel because of its increased carbon content.
Professional chefs still prefer carbon steel knives, though, because they provide the most control and precision when slicing and dicing. Furthermore, this ability exceeds that of even the best stainless steel blades.
As a result of their high hardness, carbon steels are simpler to hone to a fine edge and keep that edge sharp for the longest period of time. The longer an edge keeps its sharpness, the harder the steel must be.
Price
A knife’s pricing is the single most important consideration when making a purchase. If you can’t afford to get one, all the other considerations you could make are moot.
Compared to stainless steel, high-carbon steel is used to make more expensive kitchen knives. It’s common knowledge that with increased performance comes a corresponding increase in cost.
Stainless Steel or Carbon Steel Knife – Which One to Buy?
Unfortunately, there is no simple solution to the question of whether steel is better. To be honest, there is nothing fundamentally better about one over the other, unless you’re looking at very particular uses for each. Carbon steel blades are common on kitchen knives because they are durable, can be quickly sharpened, and can withstand a great deal of pressure. While a stainless steel knife might be used for the same purposes, it would certainly need to be replaced sooner.
In contrast, stainless steel knives are ideal for those who will be subjecting their blades to high levels of moisture (whether through fishing, cooking, or just living near the shore), or for those who don’t want to put in as much work maintaining their knives. A carbon steel knife may be preferable for a professional cook, but a stainless steel set will serve the typical family better and require far less maintenance. Although it has some drawbacks, stainless steel is used for most carry knives since it is more durable in everyday situations.
In a nutshell, a carbon steel knife is easier to sharpen and is stronger overall, whereas a stainless steel knife lasts longer due to its resistance to corrosion and chipping. However, whether the one you find most useful will ultimately rely on your own personal preferences. Because your desire and intended use for the knife will be the sole determinants of the knife steel you choose.
