Carbon Steel Knives

Do they actually cut better than stainless steel ones? If not, what's the point?

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  1. 1 month ago
    Anonymous

    I just buy Dexter brand knives.

    • 1 month ago
      Anonymous

      Why not just forge wield a knife?

      • 1 month ago
        Anonymous

        I dont know how a forge would wield a knife

  2. 1 month ago
    Anonymous

    Way easier to sharpen. Great quality carbon steel is cheap compared to stainless, so they are better value.

    There's also some minor variations in cutting edge qualities.

  3. 1 month ago
    Anonymous

    They're easier to sharpen than stainless steel knives, so for the home cook and hobbyist they tend to be able to get a sharper edge with carbon steel rather than stainless steel. How well a knife cuts is determined by how sharp it is and its edge geometry. How well it retains its edge is determined by the kind of steel, heat treat and edge geometry.

    I like my carbon steel knives because I like the patinas they form.

  4. 1 month ago
    Anonymous

    >Knives. What's the point?

  5. 1 month ago
    Anonymous

    They have a higher hardness.
    That means you can usually sharpen them sharper and they stay sharp longer.
    >*usually depending on the type of carbon steel

  6. 1 month ago
    Anonymous

    just buy whatever chefs use, and buy one of those sharpening rods, seems to work for them

    • 1 month ago
      Anonymous

      >sharpening rods
      stones sharpen, steel rod hones.

      As a francophile I want a carbon steel sabatier but they're just so overpriced for what they are I just cannot help but tell myself I should go for a gyuto instead
      Feels bad man

      getting your hands on an antique sab is extremely based. i love my j-knives, i do, but the sab has to be the capstone in your kit unless you can source something made by keijiro doi.

      • 1 month ago
        Anonymous

        Tbh I figured anything from a Fujiwara or Tojiro would outclass a sabatier easily

        • 1 month ago
          Anonymous

          Vintage sabs are nice and thin with an aggressive distal taper. Thr steel is softer than most gyutos so the knife is more forgiving. The one I have is a bit less rigid than my high end gyutos as well, but it's still a nice knife. It doesn't come close to my world class gyutos, but it isn't really fair to compare the two.

          I have an old but more modern stainless paring knife sab that I do not really like.

  7. 1 month ago
    Anonymous

    As a francophile I want a carbon steel sabatier but they're just so overpriced for what they are I just cannot help but tell myself I should go for a gyuto instead
    Feels bad man

  8. 1 month ago
    Anonymous

    I finally got one, it does get sharper than my VG10 stainless knife, just a little but it's there. Also it really doesn't require much fuss, I just dry it instead of letting it air dry.

  9. 1 month ago
    Anonymous

    You can turn an old, beaten carbon-steel knife into a fricking razor blade. Stainless won't be as sharp or hold an edge as long. Stainless is good for lazy people that leave their shit in a sink, to "soak".

  10. 1 month ago
    Anonymous

    I think it depends on your sharpening skills and how often you sharpen. If you cut sashimi for a living, you probably sharpen your knife everyday. White #1 steel will take the finest edge, molecularly, which allows for extremely detailed cutting. The finest edge needs a lot more maintenance than a typical knife edge, though.

    If you're a normal knife user, pretty much any modern knife steel will work and you should be more focused on the size, shape, handle, etc. than the steel. There are very good stainless steels that hold a "working" edge for a loooong time.

    I like both.

  11. 1 month ago
    Anonymous

    a carbon steel knife is about half as expensive as a knife of the same quality (sharpness) that won't rust. I still don't think it's worth it

    • 1 month ago
      Anonymous

      solid birb, saved

  12. 1 month ago
    Anonymous

    thoughts on the bab***h carbon steel knives?
    they are like $25
    would it be as good as one in OPs pic?

    • 1 month ago
      Anonymous

      As good as OPs? no, not really. But they're very good for the price and if you want a cheap dip into carbon steel it's a good pick.

    • 1 month ago
      Anonymous

      They aren't carbon steel, they're stainless steel
      Go check out ikea 365

    • 1 month ago
      Anonymous

      Your momma is a babitch

    • 1 month ago
      Anonymous

      Better value than the 'nox

  13. 1 month ago
    Anonymous

    >do they cut better
    not in any way that you'll notice
    >what is the point
    the sharp tip

  14. 1 month ago
    Anonymous

    Should I buy a tojiro dp3 gyuto 21cm for $50 USD?
    Is there something better in this range?
    I can get a Fujiwara FKM 21cm for $80 USD

    • 1 month ago
      Anonymous

      Btw why do some people say that vg-10 is very nice to sharpen and others say it's the worst?

    • 1 month ago
      Anonymous

      Btw why do some people say that vg-10 is very nice to sharpen and others say it's the worst?

      I'd get the fujiwara just because of the name myself, but either of those are pretty good for the price point. I don't know why some people say VG-10 is nice to sharpen. If you compare it with some supersteels it's going to be nice to sharpen, but even compared to powdered steels I personally hate sharpening VG-10.

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