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 with its own advantages and drawbacks. Which one is "better" largely comes down to personal preference and intended use.

High carbon steel, a traditional alloy of iron and carbon, has been the preferred material for knife making for centuries. Renowned for its ability to retain a sharp edge, high carbon steel also sharpens easily and develops a unique, attractive patina over time. However, the material is prone to rusting if left wet. The solution is simple: keep the blade dry and lightly oiled when not in use, and wipe it clean during prep if you're cutting wet ingredients like tomatoes or cucumbers.

Stainless steel, a more modern blend of iron, carbon, and chromium, features a thin, protective layer of chromium that helps resist rust. This makes stainless steel knives incredibly low-maintenance, easy to care for, and more affordable. However, the downside is that many budget stainless steel knives are made from a softer grade of steel, meaning they struggle to hold an edge. As a result, many people end up discarding dull knives rather than sharpening them.

When choosing between high carbon steel and stainless steel, it’s important to consider how you’ll use the knife. For a reliable, low-maintenance workhorse that handles everyday tasks without much fuss, stainless steel is often a solid choice—just be sure to avoid cheap, bargain brands, as they typically lack durability.

On the other hand, if you prioritize a sharper, more precise edge and are willing to put in a little extra care, a high carbon steel knife might be the right fit. Despite the rise of high-end stainless steel knives, high carbon steel remains the go-to material for professional sushi chefs, French chefs, and passionate home cooks seeking the best in performance and craftsmanship.