Choosing Your Knife: Carbon Steel v.s. Stainless Steel
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- Опубликовано: 14 сен 2020
- Choosing Your Knife: Carbon Steel v.s. Stainless Steel
When you're shopping for a handmade Japanese kitchen knife, one of the best ways to narrow down the choices is to decide whether you want stainless or carbon steel. Stainless is easy to maintain, whereas carbon often gets sharper and sometimes stays sharp longer. Mike breaks down the pros and cons of each, and a few other subcategories of steel.
If you'd like to deep-dive into this subject, check out our article here:
knifewear.com/blogs/knife-kno...
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Great video. Thanks for the info.
Thank you so much for watching!
Thanks for the great info! I recently got into carbon and already have more knifes than I can use regularly. What do you recommend for keeping knives rust free when not used? I apply camelia oil right now. Do you think silica packs are a good idea too? Cheers :-)
Hey there, good to hear from a fellow knife-nerd! It sounds like you've got the right process when it comes to laying your knives down for a while. A good coat of camellia oil does the trick. Silica isn't necessary, but it sure wouldn't hurt! I would use your judgement based on the humidity of your climate.
@@KnifewearKnives Thanks! :-)
@@KnifewearKnives For those in the U.S Boeing designed a protective oil to
use in their planes and parts because the ambient at the manufacturing
plant is very humid. They sell that product in spray cans. Have seen this
product on Ebay and must be good because it was made to protect
corrosion. I believe the price is around $15 a can. From Costa Rica
The best thing ever which nobody ever thinks of is coconut oil. A light film will set hard on the blade which will also cut off all oxygen. From using mine in a salt water environment I have found nothing else can compare and I discovered this accidentally. Cheap as chips, antibacterial and no problem being digested. Plus soaks in to leather sheath to help make waterproof over time.
Thanks
Is it easier to sharpen a knife with a carbon steel edge or a knife with a stainless steel edge?
As a general rule, carbon is easier to sharpen, but it depends on the specific steel, the thickness of the knife, and the hardness of the particular steel.
@@KnifewearKnives
Thank you very much for your accurate and good answer, dear friend
Which steel is better for making strong knife .? Please reply Me
Hey there! If you want a nice strong blade, I would suggest a rugged stainless steel like VG10. We have a handy beginners guide with more info here:
knifewear.com/blogs/articles/the-non-nerds-guide-to-japanese-knife-steel
What's the point in the alleged longer edge retention of non-stainless steel when keeping it dry and clean takes more time and effort than to re-sharpen a stainless steel knife?
It totally comes down to personal preference! Some folks just like the steel more or find it takes a sharper edge. Some find it a pain to maintain, some don't!
Where does “high carbon stainless steel” like on the Messermeister Olivia Elite land on this spectrum?
Great questions! They're a bit softer, they say about 57-58 Rockwell. Most of our knife starts around 59-60 and go up from there, so the olivia would be a step down in terms of hardness.
@@KnifewearKnives how resistant to corrosion and rust would it be?
@@markphillips1439 Messermeister uses X50 steel which has great corrosion resistance. Forget to clean it after cooking for a day and it'll still look as new. Non-stainless will have developed rust spots by then.
@@einundsiebenziger5488 Ive had the set for about 3 years now and I always wash them by hand right after Im done using them. But…if I have guests (mother in law 😂) they dont always baby them like I do. Glad I went with them. Beautiful and resilient are the two most important things for me.
Thanks for the video. I'll say this about stainless: I won't even let them touch my sharpening stones, I refuse to sharpen, or work with them (market grade cutlery). I might be okay with some of the higher quality, like ZDP189
Is this because of compatibility issue, or do you simply dislike cheap stuff?
@@Owieczkin it's a pain in the butt to get an edge on it, and it gums up my stones.
@@thomasgronek6469 have you tried Victorinox or Mora Frosts line?
@@Owieczkin Henkle's is terrible. Victorinox wasn't too bad to work with, I haven't tried the Mora Frost, I was thinking about buying one. What is your opinion of those?
@@thomasgronek6469 factory grind is mediocre, but once you hone it, it's great. Usually 1000 grit + stropping with 3000 grit polishing grit is ok enough. The steel is flexible and can develop rust spots if left dirty in the sink for one or two days, so the carbon is very much present in it. Very good purchase if you're in Europe
Why choose? Have both.
I was on board with everything until you said R2 was "a little more expensive".
Perhaps we have a subjective difference in how we define little LOL.
I mean compared to some of our knives....