Steel Stainless blade and carbon blade : What are the differences?
Steel is an iron-based alloy whose qualities will depend on the different components – carbon, chromium, nickel, molybdenum, vanadium, etc. – which will be associated with it and the percentages used.

Stainless blade and carbon blade : What are the differences?

 

Stainless steel must contain at least 10.5% chromium according to European standards and 13% according to French standards, in order to guarantee the stainless character of the metal.

To determine the percentage of chromium composing a steel, you just have to look at its European denomination. The number following the letters “Cr” designates the percentage of chromium contained in the steel. For example, X46Cr13 = 13% chromium.

Stainless steels have the advantage of considerably limiting oxidation and retaining their initial appearance for a long time through their resistance to corrosion.

They are “tasteless” and are also easier to maintain.
Carbon steel is essentially made up of iron and carbon. It is a steel recognized for its resistance and its quality of cut.

The more carbon-rich the steel, the better it will perform in cutting.

However, it is a steel that corrodes very quickly. This causes almost immediate blackening of the blade and oxidation deposits on the food which can give off a taste. For this same reason, it needs to be sharpened very regularly.

New steels appear very regularly on the market.

Sandvick 14C28N steel, towards an in-between? Collect all the benefits

 

One of the latest trends is to load stainless steels with carbon in order to combine the advantages of carbon steel with those of stainless steel, while limiting their disadvantages.

P’tit Tradi’s 14C28N steel is a good example!

As we have seen, each steel has its own characteristics in terms of resilience (ability to resist breakage), hardness (for the quality and maintenance of the cutting edge), stainless steel and durability…

How to choose your steel?

 

Know how to maintain the cutting edge of the blade

If there are different types of steel and different levels of range, it is first necessary to check that the steel used corresponds to the use that will be made of the knife.

If you need an unequaled edge, choose carbon steel.

 

Think about maintenance

Do you prefer an easy-care and durable knife? Consider stainless steel instead.

You can find on this page the list of steels that we use for the manufacture of Goyon-Chazeau knives.