Why I prefer carbon steel knives (for most things)

Carbon steel knives are known for their ability to take and keep an incredibly sharp edge and be easily sharpened. The catch? They can rust more easily than stainless steel. Despite this, I find carbon steel knives to be my preferred choice for most cooking tasks.

Over the years, I’ve sharpened thousands of knives at farmer’s markets and co-ops across Upstate New York and Massachusetts. One thing I’ve consistently noticed is that while stainless steel knives are resistant to rust, they often don’t hold up as well over time. They dull faster and, honestly, don’t get as sharp as carbon steel knives.

Now, I’m not saying that high-end stainless steel knives aren’t great—knives made with materials like VG-10 or Nitro V can certainly achieve a sharp edge. But here’s the thing: there are $25 carbon steel chef’s knives that can often match or even exceed the sharpness of a high-end stainless steel knife, without the steep price tag.

The reality is, most people using stainless steel knives are working with budget models—think mass-produced brands like Cuisinart. These knives are typically made from low-quality steel that doesn’t hold an edge well, no matter how much care you give them. The result? Dull knives that make chopping and slicing much harder than they need to be.

For me, a knife should be a tool that makes cooking easier and more enjoyable. When I chop, slice, or dice, I want it to be smooth and effortless. A sharp knife makes prep work feel less like a chore and more like a satisfying part of the cooking process.

While new carbon steel knives are prone to rust and discoloration, they quickly develop a patina with use. This patina is a form of non-corrosive oxidation that actually protects the blade from oxidizing (in the form or red rust or pitting) further. The more you use the knife, the better the patina becomes. And here’s the cool part: the patina can develop beautiful hues of blue, purple, and gray, giving each knife a unique, aesthetic look.

I know what you might be thinking—if I love carbon steel knives, why don’t I love carbon steel pans? The difference comes down to exposure. With knives, you can easily wipe them off after cutting something acidic (like tomatoes or lemons) to prevent the acids from stripping the patina. But with a frying pan, you’re not wiping it down while you cook.

I did say I prefer carbon steel knives for almost everything, but there’s one exception. Late at night, when I’m snacking and don’t want to think about wiping the knife off after I use it, stainless steel can be more convenient. If I’m just slicing a lemon for a quick snack, I don’t want to worry about my knife’s patina being affected.

That said, the patina on a carbon steel knife is more durable than some might think. Sure, it might lighten a bit after cutting something acidic like lemon, but as long as you wipe the knife off afterward, you won’t run into any major issues. And in my experience, the patina always comes back with use.

Ultimately, choosing between carbon steel and stainless steel is personal preference. But if you’ve never tried a carbon steel knife, it might be worth giving one a shot. You have very little to lose and a lot to gain.