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Hello-- fellow chefs, cooks, and culinary aficionados. I am interested in the hardness and edge retention of carbon steel knives as compared to stainless steel and/or the new powdered alloys available. I'm looking for a chef knife that may not necessarily look as pretty as stainless, but will hold an edge longer, --if that is indeed a quality of carbon steel.
While recently visiting the Northwestern Cutlery here in Chicago, I asked a salesperson about the hardness issue, and didn't really understand the answer; "it starts out harder than stainless steel, but eventually becomes softer." (what?!)
What are your opinions on the matter? Thanks!
While recently visiting the Northwestern Cutlery here in Chicago, I asked a salesperson about the hardness issue, and didn't really understand the answer; "it starts out harder than stainless steel, but eventually becomes softer." (what?!)
What are your opinions on the matter? Thanks!