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My three carbon steel knives are used constantly in my not-fancy home kitchen. Cut, rinse or quickly wash and drain cutting edge down.....very simple to maintain. I would use no other! The one SS knife I use is a small, serrated paring knife. It does the job pretty well. Part of the secret...maybe a lot of it, is the serration. In the case of carbon steel ...


I'm not a metallurgist, but when I received my knife sharpening training, it was explained to me that the steel was used to align the microscopic raggedy edge of the knife after sharpening into a "foil", like a fine fin along the tip of the edge of the knife. Depending on what I'm cutting, the fin works like a scalpel. If I'm making fine cuts to meat, I ...

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