Sharp style with sharp edge
Stainless steel- I've been so in love with them for a long time, and after a lot of thought, I've decided that it's time to share it with the world. The carbon-steel knife you see pictured above? Well, I'd like to introduce you to the love of my knife. I am so glad I purchased this. Yup, that's my baby right there a long time, I lived in denial of how strong my feelings were. People would ask me what knives they should buy, and, unless they were professionals, I'd always steer them towards stainless steel. I figured I was giving good advice, since stainless steel is more forgiving, and most home cooks are looking for ease.<br />Bu a long time, I lived in denial of how strong my feelings were. People would ask me what knives they should buy, and, unless they were professionals, I'd always steer them towards stainless steel. I figured I was giving good advice, since stainless steel is more forgiving, and most home cooks are looking for ease.<br />But now I'm going to tell you what I really think, if you take cooking seriously, if you're ready to invest a little bit of time and a lot more care, and if you're willing to sharpen your own knives, then carbon steel is where it's at. It pays off in dividends.<br />If you just want to get dinner on the table, not think about your knives beyond whether they're just barely sharp enough to blunder their way through an onion, and not worry if you mistreat them to no end, then yeah, stick with stainless.t now I'm going to tell you what I really think: if you take cooking seriously, if you're ready to invest a little bit of time and a lot more care, and—this is a big one—if you're willing to sharpen your own knives, then carbon steel is where it's at. It pays off in dividends.<br />If you just want to get dinner on the table, not think about your knives beyond whether they're just barely sharp enough to blunder their way through an onion, and not worry if you mistreat them to no end, then yeah, stick with stainlessI'm not an expert when it comes to the finer points of metallurgy, but for our purposes, what's important to know is that the difference between carbon steel and stainless steel is that stainless has chromium added to carbon steel's basic iron-and-carbon mix. The metal  bestows upon stainless its resistance to corrosion and rust.<br />That rust resistance of stainless, though, comes at a price. First, stainless tends to be a softer form of steel, which means it often won't hold an edge as well as carbon steel. That's right: carbon steel stays sharper longer than stainless.<br />Second, and this is really important, carbon steel, despite being harder than stainless steel, is way easier to sharpen than stainless.This is critical because, in my experience, knives that are used frequently simply don't stay very sharp for long. Sure, they stay sharp enough to do their job reasonably well, and certainly sharp enough to cut you if you slip, but not high-performance, precision sharp. Great quality knife and cuts meat and veggies with super style. Will recommend this to other. Glad to be given a discount to review this.
Rating: 5 stars