Since chromium is added to stainless steel knives, some of the chromium becomes chromium carbide. Due to the significantly higher hardness, the blade of carbon knives does not dull as quickly and therefore remains sharp longer. However, since most stainless steel knives have a Rockwell hardness between 55-59 HRC and carbon knives have a hardness of 60 HRC and above, carbon knives are generally much harder than stainless steel knives. If stainless steel knives and carbon knives are equally hard, stainless steel knives have a longer cutting life due to the hard chrome carbides. The long cutting life is another major advantage of carbon steel. If you attach great importance to sharpness, there is no getting around carbon steel. High-quality stainless steel knives can also achieve a similar sharpness as carbon knives, but are usually much more expensive. Here carbon knives are way ahead because they are much sharper than stainless steel knives. Sharpness and cutting behaviour are the most important properties of knives. Advantages of carbon steelĬhop like a boss with the Tatara Evolution Because of the carbides found in stainless steel, these knives cannot be sharpened as easily. They also have a lower cutting durability due to their lower hardness. The disadvantage of stainless steel knives is that they are usually not as sharp as carbon knives. They do not discolour with acidic foods.Īlthough stainless steel knives can start to rust if handled incorrectly, rust on stainless steel is much harder to form, so for simplicity's sake they are called stainless. they shine just as well after years of daily use as on the first day. Stainless steel knives on the other hand are very inert, i.e. Our hand-forged Tatara Chef's Knife Stainless steel Especially easy to remove is superficial rust, the so-called rust film. If rust still forms on the blade, it can be removed quite easily. Therefore, carbon knives should always be dried after use and rubbed with oil if stored for a long time. Even high humidity causes carbon steel to rust. To illustrate how quickly carbon steel rusts, a single washing cycle in the dishwasher is sufficient. If the knife has been in use for some time and has formed the protective patina, the carbon steel does not react as quickly with the food.īecause carbon steel is unalloyed, it quickly starts to rust when exposed to moisture. ![]() If the carbon knife is new and has not yet formed a patina, it reacts strongly with all acids. It gives the knife character and tells its own story over time. Even if the patina looks unattractive and dirty to some people, it is still useful because it is a protective layer for the steel. This patina is normal and unavoidable with carbon steel knives. This discoloration is caused by oxidation and is called patina. once allows the steel to react and immediately discolours parts of the knife dark. Chef's knives made of carbon steel react with the acids contained in food after the first cut.Ĭutting acidic foods such as tomatoes, lemons, onions etc. ![]() The differences become clear after the first cutting. Differences between carbon & stainless steel knives Carbon steel In stainless steel knives other elements such as nickel, molybdenum or vanadium are often added to improve the properties of the steel. The addition of chrome "refines" the steel, makes it shiny and makes it more resistant to rust. ![]() The content of chrome is about 10-14%.įor steel to be considered stainless, the chromium content must be at least 10.5%. The content of iron in stainless steel is about 70-88%. stainless steel, contains iron and carbon, as well as chromium and other elements. Since pure iron would be too soft, carbon is used in addition so that the steel reaches a certain hardness. Depending on the mixing ratio, the proportion of iron is between 98-99% and the proportion of carbon between 1-2%. Our price-performance champion Tatara EvolutionĬarbon steel is (rusting) steel that consists of iron and carbon. But what is carbon steel, how does carbon steel differ from stainless steel, what are the properties and the advantages and disadvantages of both types of steel? These and other questions will be clarified in this article. Carbon steel has always been used for forging knives.
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