The Best Carbon Steel Knives for Chefs Who Want Super-Sharp Cuts
Click here to read the full article.
At times, it can seem like there is a specific knife for each and every task that goes into cooking. But intended usage isn’t the only thing that sets knives apart. There’s also the material of the blade. And every pro and diehard hobbyist knows that if you’re looking for a top-quality knife that will last you for years, you’ll want one made from carbon steel.
If you’ve heard of carbon steel knives, chances are you know that they require more upkeep than their stainless-steel counterparts. That’s because you’ll need to treat a carbon steel blade with mineral oil so that it doesn’t rust, and sharpen it using a whetstone in order to really get the most out of it. But there’s a reason for this. A carbon steel knife’s sharpness is unparalleled, meaning that each slice requires less effort and is more precise than ever before. It’s a tradeoff, of course, but one any seasoned chef will gladly take.
More from Robb Report
If the idea of a little extra attention and maintenance doesn’t scare you off, then it’s time to commit and invest in a carbon steel chef knife of your own. Here are four excellent choices to consider.
Sign up for Robb Report's Newsletter. For the latest news, follow us on Facebook, Twitter, and Instagram.
