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Stainless Knives

Stainless knives are most often made from stainless steel, which is a alloy of iron and either chromium, nickel or molybdenum or a combination of those metals. Sometimes carbon is introduced in miniscule amounts to allow for stronger and sharper blades but sacrificing their stainless finish.

Stainless knives are more resistant to corrosion and rust than other materials, but they have to be sharpened more regularly which lowers the life span of the blade. Many cheaper versions have serrated edges because they stay sharp longer and lower quality steel is difficult to keep a hard edge on. They will also continue to cut even after the sharpness is completely worn off. Unfortunately serrated edges are almost impossible to sharpen from home.

Ceramic is another material used in stainless knives. It is very hard compared with steel, even carbon steel, so it can hold the sharpest edges for the longest time. They are difficult to make, and have to be sharpened with specialized equipment making them difficult to maintain, but they are stainless and don’t impart any taste into the food. They are incredibly brittle and will break or chip if dropped or improperly sharpened.

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