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The high carbon steel knifes are self sharpening as much as they are rust prone. You may have to sharpen it under heavy use but on gentle use on veggies you'll eventually get an edge that will last a decade or more. As the edge wears sharp, will the sides. A thinner blade will result. My mother has been using these types of knifes for 80 years.


I have a a few of each I don't k ow much about the science behind the making of them but personally I find I can get a super sharp edge on my carbon steel knives in no time at all which they hold well where as it takes me longer to get a no where near as sharp edge on my stainless steel knives and they don't hold it as long. This however could simply be my ...

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