7
votes
4answers
5k views

Why would I prefer carbon steel (rust prone) kitchen knife?

I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my question is - why face the trouble? Why ...
6
votes
3answers
3k views

How do I care for a carbon steel knife?

I recently purchased a Dexter-Russell carbon steel Chinese cleaver, because they're supposed to be amazingly useful. I'm used to caring for good stainless steel knives, but don't know what special ...
6
votes
3answers
6k views

Cast iron, forged iron or carbon steel pan for induction?

I need a new pan for non-stick applications (eggs) and I want to try using a well-seasoned iron or carbon steel one. I use an induction stove. Normally, the arguments I hear in favor of carbon steel ...