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Carbon versus Stainless

Tanner_LaPrade_335188

Which knife material do you like better? Stainless? Carbon? I have 2 knives I use the most. One is Carbon the other is Stainless. I like both of them. The reason I am asking is sharpening. I can't get the Carbon blade as sharp as my Stainless. So which material is easier to sharpen and which holds the edge the longest?

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Comments

pgcath

My limited understanding is that those two properties are sort of opposed. In my experience, I can get my carbon knife sharper, but my stainless knife holds the edge marginally longer. This is offset by how easily the carbon touches up. This is also HUGELY variable depending on the steels you have. Disclaimer - I am a knife noob.

fisher23

My findings are the same as yours. Carbon steel is usually easier to sharpen, but requires more maintenance. My favorite is a sandwiched steel (Damascus steel) with a high carbon cutting edge. I don't think you can really say one metal is better than the other. My personal opinion is the best knife is the knife you use most......it fits your hand, has good balance and only requires the maintenance you are willing to give it. Every chef has the ones they like best, it's the one they use most. I just read an article that most chefs prefer hand forged knives made of Japanese steel, most are both stainless steel with a carbon core.. Just my opinion so take it for what it's worth.

pgcath

More info: I have this: http://www.epicedge.com/shopexd.asp?id=87901 and http://www.chefknivestogo.com/riar21.html (but in M390). The Fujiwara makes you understand what a god-tier knife is, though. It really is epic, and not hard to care for. I use the Richmond more about 2 to 1, still. Somewhere in the back of my mind is like... "What if I fuck this work of art up?!"
The Richmond is my go-to knife for someone that wants a good starter knife that won't accept a Victorinox as a recommendation. All this being said, I would love for someone who knows something about knives and steel to speak up.

fisher23

Like I said...you have all the good toys.

seijoed

I have a Global gf33

- That used to be my goto knife, then I was gifted a nice really nice japanese knife that is my primary workhorse, use Norton water stones, I also buy a lot of "cheap" knives at asian markets and NSF type stuff at restaurant suppliers.

Kevin_353194

I have a 8" shun shefs, and a victorinox 8" chefs. The victorinox is a workhorse but it gets dull so easily that most of the time I use the shun. I was really interested in this knife to see the longevity differences are.

pgcath

My 11 year old son is very interested in cooking, and we ended up getting him a petty from this series as his first kitchen knife and Christmas present: http://www.epicedge.com/shopexd.asp?id=87916 It's his knife, so I don't use it often, but it's pretty sweet. The blade is wider than I thought it would be, even after looking at it and handling it several times before we bought it - by which I mean, I knew it was thicker than either of my two workhorses, but I note it each time I pick it up.

Kevin_353194

Very pretty knife. Definitely a forever tool!