The answer to this question depends on your preferences, habits and preferred maintenance level. However, most knife enthusiasts prefer carbon steel knives because they build up a patina over time which adds character and beauty to the blades.
They are also harder than stainless steel, which makes them more receptive to sharpening and retains their sharpness for longer. On the other hand, they are more susceptible to rust when exposed to moisture.
Hardness
The hardness of a knife is a very important factor to consider when purchasing one. It largely depends on how it will be used, as well as the blade style and material.
Carbon steel knives are a popular choice for users who need a sharp and tough blade. They are also relatively easy to sharpen and maintain.
Corrosion resistance is another important factor to consider when choosing a blade. It refers to how well a knife resists rust and corrosion in humid, wet, or salty environments.
It is important to dry a carbon steel knife after use and treat it regularly with a non-perishable oil such as camellia oil (Tsubaki Oil), jojoba oil, Ballistol All-purpose Oil, or mineral oil. This will help to prevent oxidation and keep your knife in excellent condition for a long time.
Durability
There are many different types of steel used in blades, and one of the most common is carbon steel. It’s a popular choice because it’s tough and durable.
Durability is important to consider when buying a knife because you want to know that it will last you for the long haul. This is especially true for hunting knives or survival kits, as they will be exposed to harsh conditions.
The durability of a blade depends on how hard it is, how much it will be used and the environment it will be exposed to. For example, a blade made of stainless steel will be able to resist corrosion and chipping for a longer period of time than one made of carbon steel.
However, carbon steel is also sensitive to rust and can tarnish over time. For this reason, it’s best to keep your knife oiled and dry between uses. You can use a light coat of jojoba oil, camellia oil or Ballistol All-purpose Oil to help protect your knife and prevent discoloration.
Edge retention
A carbon steel knife has a sharp edge that stays sharp longer than knives made from other types of metal. This is because carbon steel blades have high levels of hardness and toughness, which makes them able to withstand damage from wear, micro-chipping, and corrosion.
This is why they are so popular with many knife makers. They also allow for easy and quick sharpening, which is great if you’re just starting out with a knife.
Knife manufacturers are constantly striving to find the best balance between four main considerations, which include edge retention, toughness, ease of sharpening, and corrosion resistance. These factors are influenced by the knife’s geometry, heat treatment, and other production methods.
Corrosion resistance
Carbon steel is a good choice for kitchen knives because it’s durable and easy to sharpen. It also has a high level of toughness and can handle abrasion well.
However, the metal can be easily damaged by water, acidic foods or oxidation from rust. Some carbon steels have a protective coating that prevents rust but does not make the blade any less effective.
A stainless steel knife will have more corrosion resistance than a carbon steel knife because of its higher content of chromium. However, stainless steel will require more maintenance and won’t cut as sharply as a carbon steel knife.
There are several different steels used in knives, but the most common include 440B and AISI 4xx (AICHI AUS-8). These are made with lower carbon content but higher levels of vanadium for improved wear resistance and hardness.