Which is better for a kitchen knife, high carbon or stainless steel?

Most kitchen knives are made from either high carbon steel or stainless steel. Each has their own benefits and drawbacks but which one is ‘better’ mostly boils down to personal preference. 

High carbon steel is an alloy of iron and carbon, it’s been the traditional choice for knife making for centuries. 

 Stainless steel is a more contemporary combination of iron, carbon, and chromium. The chromium forms an extremely thin layer on the surface of the steel and helps to prevent oxidation, also known as rust. 

High carbon steel knives are famous for their ability to retain an edge, sharpen easily, and  to form a beautiful patina. The drawback of this material is that it will rust if left wet. On a practical level, all that means is that you need to make sure to keep it dry and oiled when not in use, and occasionally wipe the blade off when chopping large quantities of wet ingredients (eg: cucumbers, tomatoes, celery). 

Stainless steel knives are known for their ease of maintenance, low cost, and wide availability. In the last 50 years, stainless steel knives have become the most widely used knives. The drawback of this material is that many low cost stainless steel knives are stamped out of a grade of stainless steel that is extremely soft. The result is a knife with almost no ability to hold an edge. This has become so common that many people will simply throw out knives when they go dull and buy new ones. 

The best knife for you is largely based on what you’re planning to do with the knife. If you’re looking for a general purpose workhorse that you don’t need to think too much about, stainless steel is probably a good choice. When buying a stainless steel knife, make sure to avoid ‘bargain’ brand knives, you really do get what you pay for. 

If you’re looking for an extremely sharp, precise edge that’s easy to maintain, a high carbon steel knife will likely be a good choice. Despite high end stainless steel’s growing presence on the market, the go to material for sushi chef’s, French chef’s, and avid home cooks is still high carbon steel.