Choosing Your Knife: Carbon Steel v.s. Stainless Steel

Choosing Your Knife: Carbon Steel v.s. Stainless Steel
When you're shopping for a handmade Japanese kitchen knife, one of the best ways to narrow down the choices is to decide whether you want stainless or carbon steel. Stainless is easy to maintain, whereas carbon often gets sharper and sometimes stays sharp longer. Mike breaks down the pros and cons of each, and a few other subcategories of steel.

If you'd like to deep-dive into this subject, check out our article here:

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[infinitebeing]

Thanks for the great info! I recently got into carbon and already have more knifes than I can use regularly. What do you recommend for keeping knives rust free when not used? I apply camelia oil right now. Do you think silica packs are a good idea too? Cheers :-)

[farhad_tulip]

Thanks
Is it easier to sharpen a knife with a carbon steel edge or a knife with a stainless steel edge?

[einundsiebenziger]

What's the point in the alleged longer edge retention of non-stainless steel when keeping it dry and clean takes more time and effort than to re-sharpen a stainless steel knife?

[maharanagupta]

Which steel is better for making strong knife .? Please reply Me

[markphillips]

Where does “high carbon stainless steel” like on the Messermeister Olivia Elite land on this spectrum?

[thomasgronek]

Thanks for the video. I'll say this about stainless: I won't even let them touch my sharpening stones, I refuse to sharpen, or work with them (market grade cutlery). I might be okay with some of the higher quality, like ZDP189

[stevewebber]

I was on board with everything until you said R2 was "a little more expensive".
Perhaps we have a subjective difference in how we define little LOL.