Carbon Steel Knives
All steel has carbon, so the term ‘carbon steel’ is slightly misleading. Generally steel referred to as ‘carbon steel’ will not contain enough chromium to make it ‘stainless steel’, less than 11% chromium. Carbon steel will develop a patina with normal use. Some foods will produce a patina faster than others, high acid foods for example. Exposed to water and salt, carbon steel will start to rust, and the rust can eat holes into the steel, producing pitting. Keeping carbon steel dry in between uses will be the most important factor in preventing rust. If you are looking for a blade that is easy to sharpen and has a keen cutting edge as it dulls, most carbon steels will fit this bill. In terms of care, it is quite similar to taking care of a cast iron pan (keep it dry!)
