Types of steel - Carbon vs Stainless. Which is better? 

Could u pls put your voice in the middle? Almost impossible to listen with headphones

This video is OK informative. Thank you. But "listening" to this video *you can go nuts* because of the terrible background music/stupidSinging/beat. *REALLY ANNOYING.*

No BS, no PR, just pure informative! Great video.

Only had my right earphone in so I only heard the background music lmao.

The MUSIC... I can't deal with

Great informative video. This is what people want to see. I have recently become very interested in Japanese knives. I am excited to build my collection.

I find it interesting that so many people will disregard carbon steel because you need to take care of it. People have the same reaction towards cast-iron. I’ve never understood why people think it’s so hard to care for the tools you use. I’ll never give up my carbon steel knives. I take impeccable care of them, just like my cast-iron skillets, and they will last me the rest of my life.

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?

My most favorite steel is S3/Ginsan Abura-Honyaki. This is due to the steel having both the cutting feel of S1, with the edge retention of AS, and the added benefit of it also being stainless-ish, but not at ALL feeling as if it is so!!!!! I currently own 2, and now understand why so many Japanese Master Blacksmiths have the same sentiment as I.

I've been a carbon steel fan for some time...I haven't tried any of the powdered steels...and I definitely should.... there's a lot of good reviews of r2...I'll have to find out for myself one day... Great video as always... you're definitely cranking them out ...and the information you are presenting isn't suffering at all...way to go... Take care

my left ear loved this

your content is good but background music is annyoing.

Very good summary. Amazing how nearly everyone else fails to explain this so methodically and clearly.

Why on Earth would you include music. Literally unwatchable due to how loud and distracting the music is

I’m looking to get my first carbon steel knife and this is the most helpful video I found. Thank you for explaining the different types of steel so well!

Is it easier to sharpen a knife with a carbon steel edge or a knife with a stainless steel edge?

If you’re a knife enthusiast and your complaining about your knife rusting, then you’re not a knife enthusiast

It always confused me that a knife that holds an edge well is also easier to sharpen. I would think that if it's durable enough to hold an edge, it would also be more resistant to the precision and intentional edge wear that is sharpening. And if it's soft enough to easily lose an edge, it should, in my mind, be easily grinded and manipulated back into a sharp edge.

The information on this video are superb. But background music is very annoying. I hope you make this kind of videos without any music. Or maybe much more clearer voice

I really wanted to watch the video but the background music is EXTREMELY ANNOYING. I just can't watch this.

SG2 fanboy here. Really what i want in a knife goes as follows. 1) no rust, no full bolster. 2) good blade shape and nice cutting feel of the blade. 3) i like a knife with a bolster. Its not a deal breaker, but i dont own one that isnt. 4)62+ hardness for better blade angles and edge retention. 5) durability 6) dont really care how it feels in hand, as long as i feel in control. Waiting for a magnacut blade to catch my eye, but not some monolith like meglio... I'll settle for technically proper with a 3 ply forge and tsuchime or something. As far as sharpening i dont care how hard it is. You just get the proper plates. Im getting a TSPROF sharpener soonish. Ive been told CBN (cubic boron nitride)plates are great for hard metals so im getting those. You can sharpen down to 9 degrees on the TSPROF and up to 300mm. 400mm on the big one! I have traditional stones already. Im just so scared to mess up my good blades. Im still quite green on sharpening. Thinning blades is less scary.

Carbon with stainless cladding.

Bro, you're a knife seller. Of course you're going to talk up carbon steel knives because they sale for more, thus more money for you. Stainless steels today are amazing, hence why most professional chefs around the world use stainless steel

Man, the content of your video it's GREAT, but jzes, cmon, WTF this song on the back???

I used Mono Audio to fix the left only output and i used nvidia broadcast to get rid of the musik, otherwise nice video :D

I’m sure your knowledge is great, but you guys need to learn how to handle audio before doing any more videos. Totally unwatchable

You have no idea just how much this video has helped me. Thank you.🌺

The unnecessary background music makes this a nuisance to listen to, especially with head phones.

Good informative video. But why put the music at the same volume as the Talking ?

You might not want to edit your video like that, your voice basically comes only on the left speaker/earbud and the music is distracting, coming from both earbuds almost burying your voice. You also picked a very distracting style of music regardless of musical taste. You could've messed with the panoramic configurations on a DAW (digital audio workstation ) and also try to get the loudness right, there are plenty of free DAWs nowadays, Reaper being a particularly good one. Good Luck.

Absolutely perfect video for me since I'm going to replace my common stamped knives to knives of better quality. But that's where there are many things to consider. Thanks

Sous chef.. global gf 9-98 Hard knife. Idk where I rate ,

?? Audio is just a music track playing, no voice??

My knife kit started with only using stainless. But over time it’s all carbon now

Great video. Shame about the distracting crap music? In the background.

I could do without the annoying music.

From what I could hear, you had alot of GREAT information ...but the background music overroad your comments sooo I couldn't hear them enought to descern what you were saying... ditch the background music...people want to hear what you're saying NOT listening to music...

Great videos, really appreciate your clear and concise explanations of each topic you cover. But.... could you PLEASED consider doing away with the music!? I find it quite intrusive and distracting from what you are saying. Superfluous, no? It adds merely an aural annoyance to what is otherwise a very well thought out and presented video.

good video( But whats up with the music coming thru ) in my case it is very distracting and makes it hard to hear you good with my old women ears ; }

Few people have truly mastered the heat treatment process, and factory treaters are usually quite bad unless they are working with the tool and die industry. The finest blade made by the finest smith will not perform as it should if the heat treatment is off even by just a tiny bit. Carbon steels allow for a larger heat treatment window than most stainless steel do. I feel the powdered steels just don't have enough history to get a truly good read on all it's characteristics yet. All just my opinion based on many years of knife making, your experiences and opinion may vary. Great content and well done, although I could have done without the underlying music.

Thanks a lot for this video, thought it was a really clear explanation of the various steels (which can be daunting for a novice). I've purchased a knife from your shop as well and have been very happy with it (Sakon Ginga Gyuto)! Just wanted to see if you could clarify something you remarked in your video... You mentioned that carbon steel (in general) is superior to stainless steel in terms of durability/sharpness/edge retention due to the (generally) higher Rockwell rating. "This added hardness and durability does make carbon steel more brittle and therefore more susceptible to chipping..." Can you elaborate on how a steel with more hardness and durability can also be more brittle and susceptible to chipping? I just don't really understand that... Hopefully yo can clarify. Thanks a lot!

good info..only my right earphone is damaged n was to cart new one in Ebay🙄

Good review of steel and content!

Is it easier to sharpen a knife with a carbon steel edge or a knife with a stainless steel edge?

For sharpness carbon steel is superior.....................................

Turn the music off its totally distracting and crappy music

I’ve learned a lot about knives from this video. Especially how they can hang from magnets.

NAS = Nickel Coat 0,1 mm & Aogami Super Steel - 62-64 HRC - Takeda ♡ Hamono

Ua ua .. ua ua .. ua ua.. ua ua .. ua ua .. ua ua .. ua ua .. ua ua not the best music

Are Shiro kamo AS kurouchi finish can hold the black KU finish for a long time? What about the rust?? i have 11 years old Aogami no.2 Yanagiba and I used it in professional kitchen for 5 years and never get a rust with correct use and care. I don't know about iron kurouchi finish in Shiro kamo, maybe anyone here use the knife. Thank you

Very good information, saludos desde Guaymas Sonora México...

What about HAP 40?

Was looking at getting a Masamoto KS 240. Besides the price as far as cutting ability what would your opinion be between this blade and say a Bob Kramer Carbon steel knife?

Your mustache is the kappa logo

Great video on a subject not often talked about, especially when you start shopping for Japanese knives. I would just suggest a few graphics next time. Thanks for the info

too loud music.

I've had a set of stainless steel knives for some 20 years and just sharpen them once in a while. People keep telling me to get ceramic or carbon steel and I'm trying to figure out why i should spend $1k+ on a carbon steel or ceramic knife set when my $60 stainless set has been amazing for 20 years now. So for, i see no real actual benefits to switching.

LoL, stainless steel is definitely not lacking edge retention cause we're talking about high tech alloys, which you cannot differentiate apparently. Meaning you still lack a lot of knowledge. All engineers out here know that the stainless steel alloys outperform the carbon steels by far... in all aspects. Carbon steel is just a hype by hipsters who mostly don't even use any of the knives or Don't even buy them. And you talk like a hipster. You don't know your tech

Very helpful video. Thanx for sharing your knowledge 😎

My left ear man

Hello!! Have you heard of Foster Bros carbon steel knives? They were made in the 1890’s through the 1950’s.

I thought the intro was a joke because I couldn't hear his voice

I am about 4 min into this, and I'd like to watch it to the end, but the background beat *singing* is highly distracting. whatever happened to plain background music.

Great video! Keep up the good work

Im a carbon. Significantly sharper. Down side doesn’t bend, it breaks when pushed past limit

So if its harder to sharper wouldn't that mean its stronger? If its harder to sharpen shouldn't it be harder to dull the cutting edge? ( I know nothing about metal )

Very informative video; it has really helped me "get my head around" all the basics of steel used in Japanese knives in one easy hit (although will re-watch a few times to make sure I retain it!) Your knowledge is impressive, and I appreciate the clear, no-nonsense approach. Thanks for such a clear summary, and for the attached article, which is helpful too.

Very good video, many thanks! The only thing I find grating and unnecessary is the constant background music. You could elevate your video to a fantastic one just by leaving the music off.

Exquisite overview. Thank you for your insight and perspectives on an otherwise overwhelming topic.

Left channel only yelling at me in a reverberating room with a hand held vomit cam... Not fun at all.

carbon all the way

Had to stop watching after 4.5 min. The ridicules back ground noise along with the echoing room made it too difficult to understand and concentrate on the explanations. I would have thought the producers would have thought the content was more important than irritating background noise. Some may think the repetitive background noise that actually becomes foreground noise is cool but it is only distracting and agitating.

Please fix the audio, my right ear feels lonely =( also the music is stealing the attention from your content (which is supposed to be the main point of the video)

Constructive criticism: As informative as this video is, and well made, good lord the audio coming out of only the left channel is VERY distracting, and headache inducing. Please consider balanced audio in future.

Love my carbon steel knives. I actually get enjoyment out of taking care of them. Maybe I'm strange but oh well.

Try to hear what you're saying with that damn music playing is extremely irritating. Stop doing that.

Take note peeps! Simplicity is your best solution for anything in life. Try to keep everything as natural as you can. Find the balance. 56 rock well is hard enough. Carbon for a finer grain. Someone says carbon can taint the food. Well for that person, as a chef we cook with high end copper pots and pans that will also taint if you dont know what your doin. Carbon all the way!! You are here and healthy only because your cave man ancestors had stainless knives ...

The stanless steel 317 has 3% molybdenum that makes it harder and protects it form corrosion along side with 10 % nickel 17 -20 chronium it is superior than carbon steel because it oxideies fast and is fragile Stanless steel 317 is flexibile like titanium alloys durable thought titanium alloys and stanless steel 317 are very good for bullet prove armor and the best option for daggers knifes any kind of blades It is a lie to think that steel is better than stanless steel do some research on this topic and you will find out that I am right

Dude the music.... Who thought it would be a good idea to pan the voice hard left and have the music in the middle?

I love the video but I hate the background noise omg it's so distracting.

very well explained sir! thank you

No disrespect, but I really don’t like your shirt… Ha Ha Ha.

Please stop the music. Its not possible to understand you.

Good review like always! Rhe best of both worlds in my opinion is a carbon steel blade with a stainless cladding.

I like the video, but lose the music when speaking sometimes hard to hear

I've had pocket knives in CPM-20CV that wouldn't cut worth a damn... I also have a Tojiro Shirogami #2 240mm Kiritsuki that cuts like a demon... geometry is everything!!! I have Sukanari 210mm hairline k-tip Gyutou @ 68 HRC (my main cooking knife)... in the last 3.5 months, I have made thousands of cuts, slamming the edge into a pine cutting board, and it is still scary sharp... hair whittling sharp. Best $320ish bucks I've spent on a knife

Fix your audio.

Damascus is so overhyped you never hear about carbon steel

for me its gonna be my ramdom carbon steel veggie chopper hatchet for 40 bucks. so easy to sharpen and i love the sounds it puts out while handling. it literally sharpens itself and boyyyy does it cut

Annoying sound mixing… shame, because the video was good…

Why is his speech coming from my left earbud and music from the right?

so what steel is better? X50CrMoV15 stainless steel vs 7cr17 carbon stainless steel blades

I’m a 1095 man myself

Great info. I'm a home cook. I don't want to spend hundreds of dollars on knives. I would like a knife set under a hundred dollar. Could you recommend a good set.

Informative video, I really enjoyed it! Nevertheless let me mention some things I noticed: while standing up you tend to squeeze your hands pretty much which makes you seem nervous and insecure. For a more professional image you might want to work on that. The background music is a little difficult, it didn‘t bother me at first but the fact it repeats itself all the time results in an annoyance factor over the course of the video. Those two things are only based on this video. I hope you get some benefit out of this comment just as much as I did get a benefit watching the video. Thank you for your work!

No question for kitchen knifes stainless is almost always better. Carbon blades develop a patina which can affect the taste of the prepared food. And all high carbon blades have that in common. Absolut no go for food prep.

so in a perfect world you got a knife with the center with VG10 and tip and end done in VG2 ?

Wow. A great information piece. I was interested in the VG-10 but all of the video is good. Thanks.

I give up, the music made this an impossible video to listen to.

mono audio.