You know what Japanese chef Masaharu Morimoto once said: “ A kitchen without a knife is not a kitchen.” If there’s one kitchen tool you need to select carefully, it’s your go-to knife.

However, if you head straight to the store, you’ll likely realize there are many different knife types out there. First things first: you need to know what material you want in your kitchen knife.

For example, many amateur chefs start with stainless steel knives, but these don’t tend to hold an edge as well as some other metals. Professionals often lean toward high-carbon steel knives that can be honed to very sharp edges and resist wear and tear.

In this blog post, we’re diving into everything you need to know about carbon steel knives, including the benefits they offer and what to consider if you’re in the market for one.

Let’s get into it.

Why Carbon Steel Knives?

There are many reasons why chefs and cooking enthusiasts tend to prefer carbon steel knives. Perhaps most notable is their ability to stay exceptionally sharp, offering a precise slice and chop every time.

Additionally, carbon steel knives are prized for their ability to develop a beautiful patina over time. This isn’t just an aesthetic bonus: it also helps protect against corrosion. The last thing you want in your kitchen is a knife that’s constantly building up rust and stains.

Carbon steel knives do still need to be adequately sharpened on occasion, but doing so is typically quick and easy, even for a beginner. 

Types of Carbon Steel Used in Knives

It should be noted that not all carbon steel knives are created with the same percentage of carbon. For example, high-carbon steel contains a particularly high carbon composition, usually about 0.5%. These knives are typically considered to be of the highest quality.

On the other hand, some carbon steel knives also contain alloying elements, such as chromium. These added elements can make the knife more resistant to corrosion, but they also sacrifice the carbon steel’s sharpness.

You may also see some “non-stainless carbon steel” knives on your hunt. These are lauded for their exceptional edge retention, but they still require very regular care to prevent rusting.

There’s no real right or wrong answer when it comes to choosing a carbon steel knife – it’s largely about your preferences. 

Choosing the Right Typeof Carbon Steel Knife

As you begin shopping for a carbon steel knife, you’ll realize that there are many different types of knives out there – bread knives, utility knives, chef knives, and many more. What kind of knife should you be looking for, and why?

To help you out, let’s go over five of the best starter carbon steel knives you might want to evaluate.

1. Chef’s Knife

   First up is one of the most versatile options: a chef’s knife. This knife features a broad, tapered blade that’s usually between 6 and 12 inches long. As an all-purpose knife, it excels at a variety of tasks, from slicing and dicing to mincing. If you’re looking for a fine knife that can do it all, this might be your best bet.

2. Paring Knife

   If you’re looking for something a bit smaller, a solid paring knife is always a good choice. This narrow-bladed carbon steel knife, usually between 3 to 4 inches in length, features a pointed tip that’s ideal for peeling, trimming, and intricate cutting.

3. Santoku Knife

   We often recommend carbon steel Santoku knives due to their popularity and wide range of uses. This Japanese option features a shorter, wider blade that’s typically between 5 to 7 inches long. It’s well-suited for many tasks, from chopping vegetables to preparing meat and fish.

4. Bread Knife

   A bread knife or serrated blade, is great for cutting through things like crusty bread loaves without crushing or tearing. This is an excellent option if you’ll often use your new knife for slicing bread as well as things like cakes and pastries.

5. Utility Knife

   Lastly, we’re quick to recommend carbon steel utility knives to beginners searching for a mid-sized blade that can serve various purposes. These knives are highly adaptable, which makes them a go-to choice for pretty much any miscellaneous culinary task.

Things to Consider About Each Blade

Once you’ve decided what material you want your carbon steel knife to be made of and what kind of knife best suits your purposes, there are a few more factors to think about. These factors will likely include…

Budget

You can easily spend $10 or $1,000 on a nice knife. If you’re like most shoppers, you’re probably looking for a sweet spot in between those prices. You want a knife that’s of good quality and dependable, but you also don’t want to spend an arm and a leg.

Most experts will agree that you’re best off searching in the $50 to $100 price range. This will increase your chances of finding a superb knife that’s within your budget.

Blade Length

To determine your preferred carbon steel knife blade length, consider your culinary needs and preferences. A shorter blade (around 5-7 inches) like a Santoku may suit general tasks, but a longer blade (8-10 inches) like a chef's knife can handle larger items. Make a choice based on your comfort and the tasks you most frequently perform in the kitchen.

Handle Materials

Luxury carbon steel knife handles can be made from many materials, and all can create a different aesthetic appearance and grip style. You’ll need to do some research (and perhaps some hands-on exploration) to determine what handle material best suits your desires.

How to Care for Your Carbon Steel Knife

So, you splurged on a nice carbon steel knife for yourself. Picking the right blade is only half the battle – you also need to know how to care for your new purchase. This includes…

Using Proper Cutting Techniques

Make sure you’re using a cutting board and careful cutting techniques when using your new knife. You want to avoid putting unnecessary stress on the blade, which can result in a worn edge, chipping, or dulling.

Regular Maintenance Routine

After cutting something with your knife, make sure you always clean, dry, and store the carbon steel blade properly. Never leave it to sit covered in food or water.

Avoiding Common Mistakes

Many new knife owners make the mistake of throwing their blades in the dishwasher. Don’t do this – it can result in serious damage. Additionally, you should not use glass cutting surfaces, which can dull the knife’s edge quickly.

Proper Storage

We highly recommend investing in a knife block, magnetic strip, or knife roll to keep your knives separated and secure. Don’t just toss your new purchase in a drawer – it can get damaged or wind up hurting someone.

Recommended Sharpening Tools

To keep your knife sharp, you’ll need to invest in a sharpening stone or honing rod. Make sure you use these products as directed. If you really want to go above and beyond, you can also invest in professional knife sharpening services to ensure the blade stays in tip-top shape.

Honing Vs Sharpening

These are not the same maintenance activities. Honing (done with a honing rod) realigns the blade’s edge without removing material. Sharpening, on the other hand, removes metal to create a new, sharp edge. If you’re going to keep your knife in proper condition, you need to understand the difference.

Oiling and Seasoning

If you want to go the extra mile in protecting your knife against rust or corrosion, you can oil and season it with a food-safe mineral oil or similar product. This gives the knife a protective layer, which can extend its lifespan. 

Are You Ready to Invest in a Carbon Steel Knife?

Whether you’re an amateur chef or a full-on knife enthusiast, a carbon steel blade can make an excellent addition to your growing collection.

At District Cutlery, we offer a wide range of beautiful knives, many of which are high-carbon steel. Take a look to find the perfect option for your kitchen. If you have any questions, don’t hesitate to reach out to our team!