For a professional chef, using high quality knives is a no-brainer. The ability to stay sharp over time and make fine cuts with little effort is vital in a commercial kitchen, which is why you’ll find high carbon stainless steel knives in the hands of most professionals. Here are just four reasons why they’re the best.
Sharpness is always going to be a vital factor when you’re considering kitchen knives. If your knife can’t be honed to a razor-sharp edge, it isn’t going to allow for precision cutting, and the effort needed to get through tougher foods will take its toll as each shift goes on. This is why high carbon stainless steel blades are so sought-after. Regular stainless steel can be sharpened to a point, but not nearly to the level of a high carbon blade.
Carbon is the hardest pure element, and that toughness is important when you’re dealing with kitchen knives. Okay, you’re not going to be cutting through anything exceptionally hard, but you will find yourself cutting on hard surfaces over extended periods. With a tougher knife, you won’t need to worry about breaking or chipping your blade.
- Edge Retention
When it comes to kitchen knife blades, potential sharpness is only part of the equation – you also need a blade that holds its sharpness longer. If you constantly need to sharpen your knives, you’re going to be wasting time. Once again, high carbon steel blades are ideal. They’re toughness allows them to retain a sharp edge over long periods and heavy use. This is why blades used for skinning animals are almost always made using high carbon stainless steel instead of pure stainless steel.
- Resistance to Rust
You might be wondering what the actual difference between carbon steel and stainless steel really is. The answer is that carbon steel doesn’t contain any chromium; this makes it harder, but it loses the ability to resist rust. By opting for high carbon stainless steel knives, you’ll retain that toughness without having to worry about rusting.
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