Food - Drink
The Knife Material Most Professional Chefs Prefer
By RYAN CASHMAN
There is no knife material more favored by pro chefs than high-carbon stainless steel. This type of metal makes for the best sharp, strong, and corrosion-resistant knife blades.
With a high-carbon stainless steel knife, you get carbon steel's sharpness and precision, while also getting stainless steel's durability and corrosion resistance.
Carbon steel knives typically contain between 0.12% to 2.0% carbon, which makes them difficult to dull. The metal is sharp, flexible, and resistant to rusting via moisture.
However, the hardness of these blades means they can be brittle and tend to crack and chip when overstressed. The good news is that these knives are very easy to store.
Stainless steel knives do not rust when exposed to water and air, though you should apply food-safe mineral oil to the blade on occasion to prevent rusting from other causes.
Pro chefs agree that high-carbon stainless steel brings together the best of both materials that go into its makeup. Take care of these knives, and they'll never do you wrong.