carbon steel for a kitchen knife that's going to be constantly wet and or covered in juices? No thanks.
1785378
Its stainless. And we have been using this brand of knife for many many years without any problems. These are top quality knives and you will find them in nearly every chef bag or professional kitchen.
1785379
As it turns out, no one on this post has actually stated what type of steel this is made from. The fact that it has carbon in it doesn't say much about its stain resistance. My Henckel blades are fairly stain resistent, I suspect they are 420 HC.
1785380
Never is a problem. It dries between uses--It doesn't rust if that is what you are afraid of.
1785381
It's stainless steel, no worries. All steel is "carbon" steel, it's an alloy of carbon and iron.
1874999
Hi Andrea, yes, it is a carbon steel blade. In fact, here is some more information about it. I hope this helps!http://www.excaliburcutlery.com/fromm-straight-razorCheers!Cathy
324139
thit comes with a layer over it which needs to be scrub off before use. and yes it is carbon steel
326136
Maybe not "melt" metals, but you can probably heat treat carbon steel for knife making, or even get it up to forge temp and provided you have an anvil or a flat piece of forged steel, you can hammer s knife blade out of super hot steel....not exactly sure as to what you're asking...
1864018
The blade is much thicker than a real knife. It probably won't fit in anything.
1652707
High carbon steel with a Rockwell hardness of 57/59, hope it helps. Chef Ryan
511337
The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface rust doesn't hurt anyway, as long as it's not on the edge. The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface... » Read More The best carbon steel will always beat out the best stainless steel for edge holding and ease of sharpening, but if you work around salt water it's a good idea to go with stainless despite that. Stainless will take an acceptable edge, just not quite as good as good carbon. There is no such thing as the perfect, all purpose steel alloy. If there was then all knives would be made from it. That being said, I will nearly always select carbon steel for all of my knives simply because I enjoy knife maintenance. I've never had a carbon steel blade get so rusty that it was ruined. A little surface rust doesn't hurt anyway, as long as it's not on the edge. « Show Less
1201073
The blades are very thin and light, much thinner and lighter than my traditional chef knife. I use mine on a maple butcher block and only have to hone them about once every 3 months. Not all high carbon steel is created equally. Would I choose these over a Wusthof Chef Knife at the same price? Probably but it is a personal preference based on look and feel. Both are quality knives and would preform well.
125172
The knife blade has a protective coating. The high carbon steel will get a patina with age. You may want to remove the protective coating if you want an all over patina on your knife blade.
1295641
Wished I could help you here but I've only sharpened high carbon or high carbon stainless steel blades. Sorry.
2162722
it's very thoughtful of you, but we cannot use ceramic knives, in commercial food production. Best wishes to your son!
675177
Yes. Actually, any carbon blade will rust if you get it wet and don't wipe it off. You can prevent the rust by simply using a light oil like mineral oil on the blade only for this knife. If it does get light rust on it, you can take it off with a sand paper like 400 or 600 grit. If you go perpendicular to the edge with the sandpaper, it will look new again.
497391
No, because that would dull it considerable, and probably lower the temper in the blade due to excessive heat. The blade is much thinner than a conventional kitchen knife.
1082655
Carbon steel oxidizes much easier than "stainless" (there is no true stainless, just some more resistant than others). Carbon steel has many other great properties I won't get into here, but as has been said, a little oil (food grade like mineral oil is more appropriate of you will cut food, or it is a possibility) will help prevent overt rust. A forced patina (making the blade oxidize in a more limited and controlled way) is a way to actually further prevent rust. Exposure to various light acids for limited times helps, such as cutting citrus or soaking with vinegar.
346306
Mr. Nietzche the carbon steel is similar to surgical steel. You could use a wet stone, but I use a Santuko ceramic sharpner. I use the knife everyday, if you let the knife do the work, and treat it nice, it will do wonders. Don't let it soak in water etc...The blade is so fine, I sharpen it maybe once a week at most. Hope it helps?
1167604
1055 high carbon.not stainless.will need to keep light coating of oil on blade.this is a real sword and will rust if not properly cared for.
675178
I see people posting pictures of this knife rusted... THIS IS A HIGH CARBON STEEL this means that without proper oiling it will rust very easily. This knife if used daily should be cleaned weekly and oiled. If you get it wet it needs to be thoroughly dried and oiled.