Kyle talks about the difference between Stainless and Carbon Steel knives. Which is right for you? For more information about us please visit our website. bernalcutlery.com
This is a very good video thank you so much for it! Looking into getting my first chefs knife and more than likely will order one from you! so many options just need to figure out which will be the best option for me and be the best price as well.
To be fair the process of taking care of a carbon steel knife takes all of about 2 minutes. And the hardness issue with carbon can be mitigated somewhat by the tempering process being done correctly.
I always Go for Stainless Steel Knives! In my experience I watched many knife skills videos and they are professionals too, I observed they always used Stainless Steel Knives and Cleavers! I never saw any one on the professional level using a Carbon one, that Rusts easily & quickly, looks Ugly Spots, requires High Maintenance Skills, Regular Proper Treatment Skills, Very Expensive as well! With the advancement of technology in making Stainless Steel Knives, these are becoming more powerful than Carbon Steel in those edge retention, feel & no maintenance aspects. In the future we don't even compare Stainless Steel with Carbon Steel and everyone can easily go for Stainless Steel only! That gentlemen from school of wok Chinese channel uses Stainless Steel only and sells that same single knife on their website and also said on that video that they have one person come to them on regular basis for sharpening some 70 to 100 Knives daily! When professionals themselves prefer to sharpen more often their Stainless Steel than to maintain a Carbon steel then why should people go for Carbon on a Domestic Home Based purposes?
There are reasons to prefer stainless, and there are reasons to prefer carbon. I have been experimenting with different blade steels/shapes/grinds etc. since I started training sushi 3 years ago. I started with mostly stainless with a couple carbons here and there. I have owned 25 or so japanese knives (I gave a few away so I don’t remember), and now that I’ve learned about and gained experience with knives I am almost solely interested in carbon knives. They sharpen soooo quickly and feel great on the stones. They also get very noticeably sharper than any stainless I’ve owned. Oh, and Masahiro’s Nihonkou line is very affordable. It uses a steel called zdc-U that is supposedly very similar to blue 2. I’ll keep buying knives, but I don’t see myself preferring stainless over carbon in the long run.
There is no logical reasoning for any of this. It's all emotional. This is why hipsters love traditional Japanese knives made with obsolete high maintence and low performance materials. In the end, it doesn't matter. It's just a knife. Use whatever you like to use. If you are okay with something that needs high maintence, can easily rust, changes the flavor of many foods you cut, and tends to go dull faster than anything else, then have at it.
Except it is actually the reverse, stainless steel knife tend to hold their edges longer. That's because the chromium added to make them stainless also increase the edge retention capacity of the blade through the formation of chromium carbide which are harder than iron carbide. The down side of that is that it is actually harder to sharpen them. Sure some carbon steel perform better than some stainless steel when it comes to edge retention but this is often the result of comparing either a good carbon steel to a poor stainless steel. Or comparing two steel with massive differences in amount of carbide contained. that's because the edge retention properties of a steel are determined by three factor, the hardness of the steel matrix, the hardness of the carbide, and the amount of carbide. If you wonder why all blades aren't made of steel with high amount of carbide that's because the toughness of steel is negatively affected by the amount of carbide, and the hardness of the steel matrix. And because the hardness of a carbide don't factor in the toughness of the steel, this give stainless steel a inherent better edge retention to toughness ratio. A stainless steel will nearly always have a better edge retention than a carbon steel of equal toughness or a better edge retention than a carbon steel with an an equal edge retention.
Technically straight steel is not an alloy because carbon is not a metal. Steel becomes an alloy when other metallic elements are included, like chromium, manganese, etc.
If you do have a carbon blade that gets some rust or builds up a brown color you don't like, can't you just take it all off and start over. Or ever put it in something with a little acidity and get a new layer started? Then just rub it down now and then to make even? The patina is part of having a carbon steel knife you just have to get used to handling it and managing it and if you do get rust scoured off and start over again... Right? It's kinda like if you let your cast iron skillet rust scoured it all off re-season and keep on going.... That's how I think of it ......
All knives that stick to the magnetic knife rack behind you contain carbon 316 steel is soft but won't stick to a magnet and is corrosion resistant especially to sea water
As a bladesmith may I say you did a very good job in the video. I agree in that the future of blades seems to be powdered high tech metals. I personally only work with high carbon blades due to the ability to select the hardness, and durability of the blade. Unfortunately, most folks are lazy and should use stainless as it is almost idiot proof. The funny thing is once they use a top notch, well executed high carbon blade they are hooked forever!!! High carbon demands maintenance, stainless is nearly dishwasher proof!!! Lolol again, very well done video, thank you for sharing!
lol. dude is flat out wrong within the first sentence. Off to a strong start. lmao. Steel is not an alloy. Most varieties of steel used in kitchen knives are alloys. The obsolete, out of date, low performance, high maintence traditional Japanese steels hipsters wet themselves over, like the white steels, are not alloys. Blue steel, which was actually intended for use in kitchen knives but is long long obsolete, is an alloy. These materials are chosen not because they are the best or even a good basis for a knife, they are chosen because it's the easiest material for the blacksmith to forge and grind, that is to say work with. This in fact is antithetical to the other thing. The highest performance steels for knives are impossible for a blacksmith to forge the way these simple steels are.
@@Alsry1 okay fair enough, but in steel lingo alloy usually means something other than what steel already is. That's called "matrix" the other things, like say chromium, or whatever else is used, are called alloys. @Alsry1
Started watching but when you said that a carbon steel knife holds an edge longer I just had to point out that you're so wrong. I was a butcher for over 30 years and I've used both and you just don't know what you're talking about.
He said steel was alloy in the first sentence of the video, which is blatantly false. So that right there set the tone for the video. More misinformation. None are bigger peddlers of misinformation on knives and blade steels than knife dealers/sellers/merchants. The worst of them is Knife Wear in Canada. I think it's scummy because to me it looks like they're intentionally misleading people. Steel itself is not an alloy. Most types of steel used in knives are alloys. There's a difference. Saying all steel is an alloy is wrong. The obsolete out of date low performance high maintenance "white" steel used in traditional Japanese knives is not an alloy. It's a pure and simple steel with zero alloying elements. It was never intended to be used in knvies because even back then when it was created it was a bad choice, but for some reason folks went ahead and made knives out of it anyway. I believe this is because of hierarchies in traditional Japanese kitchens, they wanted beginners to prove themselves with intentionally inferior tools. Now all these morons and hipsters wank to this stuff like it's something. Anything to make a sale and make a buck. Hype merchants.
@@jeffhicks8428 Well he is right about that though, steel is an alloy, it is an alloy made of at least iron and carbon, they are no pure steel. Every type of steel is an alloy. Don't get me wrong there is a real phenomenon where people tend to say a lot of misinformation about carbon steel and stainless steel, but carbon steel being an alloy isn't misinformation..
