One reason I like carbon steel knives

H

Hesparus

Joined
Oct 31, 2004
Messages
1,442
Hi Everyone,

While doing the dishes this morning, I was reminded of one reason why I prefer to use carbon over stainless in the kitchen: my carbon steel knives are always clean. When I use one of my carbon steel knives, I know I have to take care of it, so I always clean and dry it immediately after use. I'm lazy with my stainless knives and I frequently leave them out after use, which makes them a bigger pain to clean when I ultimately have to.
Anybody else do this?

- Chris
 
Me too.
Not to mention they cut MUCH smoother than stainless.
I have stainless knives, somewhere....
 
There are more important reasons why I like carbon steel (namely cutting ability and cheaper for me to make). This is just an interesting one that I noticed recently.

- Chris
 
Actually having to wash and dry carbon knives right away has helped me to do the same for my stainless knives more consistently than before rather than leaving them dirty.
 
Leaving a stainless edge dirty will dull it, not as dramatically as with carbon steel, but still...
 
Olpappy: I actually find that both are true. I am much more likely to leave my stainless knives dirty (I never leave my carbon knives dirty) but I also find that I have been more likely to clean my stainless knives right away since getting in the habit of doing so with my carbon blades. I wonder if it makes a difference that all of my carbon knives are handmade? Going to be doing a batch of kitchen knives in AEB-L sometime soon, so I guess I'll find out.
Benuser: I know that leaving knives dirty isn't good for any of them, but....mea culpa. At least I don't put them in the dishwasher. I actually do take pretty good care of my stainless blades, for the most part, but not as good as my carbon ones.

- Chris
 
You may leave your stainless as dirty as your like, for ever if you like, but not the edge!
 
It just kills me to see anyone lay a dirty knife down without washing and drying it. Even a cheap stainless one. My mother in law thinks I am nuts. Maybe for some other reasons though.
 
I was a carbon junky then I picked up a Del Ealy parer in AEB-L - nice knife. Then a parer by HHH in same - nice knife. Then an Ealy petty and an HHH gyuto and now a Devin Thomas ITK all in AEB-L. I treat them as if they are carbon and they perform as well as any carbon I own save my Carters - those are the shiznits.
 
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