Saturday, April 18, 2015

Compare Kitchen Knives Based on Blade Material

Let us compare kitchen knives based on blade material and see the advantages and disadvantages of carbon steel knives, high carbon stainless steel knifes, ceramic knives, laminated knives, titanium knives and plastic knives.

1.) Carbon Steel Kitchen Knives:

Carbon Steel Kitchen Knives

Available at very low prices, carbon steel knives are made from an alloy of carbon, iron and others like manganese. The presence of carbon is around one percent. These knives are readily available in the market and you will come across those without much problems.

Some advantages of carbon steel kitchen knives is the fact that they are easer to sharpen as compared to others. In addition to this they are very affordable from the price front and come with very sharp blades. They are also much easier to handle.

So here we go, the advantages of carbon steel kitchen knives are:
  •     Very affordable knives
  •     These knives are easier to handle
  •     Come with very share edges which can easily be re-sharpened
But there is a bad side too to these knives as they are relatively high maintenance. Presence of iron makes them susceptible to rust and can get stained easily. This is why they need to be lubricated and dried after each use which can be a real pain. One more major disadvantage is the fact that they impart an acidic flavor to food when used new, although this stops over the course of usage.

So the disadvantages of carbon steel kitchen knives are:
  •     Heavy maintenance - need to be cleaned and dried after use
  •     Can catch rust and stain
  •     Impart an acidic flavor to food
2.) Stainless Steel Kitchen Knives:

Stainless Steel Kitchen Knives

There are two types of stainless steel kitchen knives, one with very little carbon and another with a high amount of carbon. So let us compare this to other knives.

The stainless steel with less carbon is generally not very sharp and tends to lose its sharpness very quickly leading to frequent sharpening. The only advantage of a low carbon stainless steel knife is the fact that they are cheaper and do not catch rust or stain.

The second type of stainless steel knife which is also know as high carbon stainless steel knife is of a higher quality and has the best attributes of stainless steel and carbon steel. This is why these knives are comparatively more sharper, do not lose their sharpness easily and are rust and stain free making them low maintenance knives.

So the advantages of high carbon stainless steel blade knives are:
  •     They require less maintenance
  •     Very sharp edges making them easier to use
  •     Do not catch rust or stain
  •     Do not require frequent sharpening
Some examples of high carbon stainless steel knife are 440-C, AUS-8, AUS-10, ATS-34 and ATS-55 knifes among others.

3.) Ceramic Kitchen Knives:

Ceramic Kitchen Knives

When it comes to sharpness and hardness, there is not knife that can match up to ceramic blade kitchen knives. These knives are also very low maintenance and can go on for years together without any need for re-sharpening. In addition they do not impart flavor to food as well.

So the advantages of ceramic kitchen knives are:
  •     These knives do not impart any kind of flavor to food
  •     They are corrosion resistant
  •     Do not require much maintenance
  •     They are very hard and sharp
So do these qualities make the ceramic kitchen knives the best among all? Well, not quite.

The main problem with ceramic knives when we compare it to other kitchen knives is the fact that they are comparatively brittle in nature. This means that will chip, snap or bend if struck against hard material. In addition they are very light in weight making them hard to handle. Thought this type of kitchen knives do not require sharpening for a long period, once they do they can only be sharpened by professionals.

So the disadvantages of ceramic kitchen knives are:
  •     Ceramic knives are brittle and can chip or span
  •     They are difficult to sharpen and can only be sharpened by professionals
  •     They can cause damage to dinnerware cause of their sharpness
  •     They are light weight making them difficult to handle

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