Steel is used in a wide range of applications, from automotive to construction, from spacecraft to kitchen knives, and in a variety of tools. There are many types of steel, but the most common are carbon steel and stainless steel. In this text, we discuss the differences between them and why they are such popular materials for knives and knife blades. 

Carbon steel

Carbon steel is a steel alloy rich in carbon. Carbon steel contains more carbon than other metals. Hence the name. What makes carbon steel popular is that it is easy to work, easy to sharpen and relatively inexpensive. The typical carbon content of carbon steel is between 0,05 % and 2,11 % of carbon in the composition of the steel. In the case of carbon steel used in the manufacture of knives and knife blades, the carbon content is usually between 0,6 and 1,4 %. 

What makes the material so popular is its hardness and easy machinability. When it comes to knives and blades, carbon steel is always tempered, giving the steel hardness and toughness. These help to maintain sharpness, which is a very important property, especially for cutting surfaces.

The weakness of carbon steel is its resistance to corrosion. Carbon steel has no chromium to protect the blade from corrosion, which is why carbon steel knives and tools should always be thoroughly cleaned and dried after use. We told you more about blade care in another article. 

Stainless steel or stainless steel

Is another very popular steel material. Unlike carbon steel, it is very corrosion resistant and this is the main differentiating factor. The word " stainless" is misleading in a certain sense, because stainless steel does rust at the bottom of the sea. It just lasts much longer than steel grades that do not have the same corrosion protection. 

Against rusting, or corrosion, stainless steel contains a large amount of chromium, which reacts with oxygen to form a protective film on the surface of the blade. This film prevents moisture from adhering to the surface of the steel, so that rusting cannot occur as it does with carbon steel, which starts to bloom relatively quickly unless you remember to dry it carefully. 

However, stainless steel is more valuable than carbon steel, as it is slightly more complex to manufacture. It does, however, have the advantage of being, as already mentioned, corrosion resistant but also hygienic, being perhaps a little easier to clean than carbon steel. The stainless steel blade can in principle be washed with harsh substances and in the dishwasher, although we cannot recommend this for any knife. More on that in another article. 

Summary

Both steel grades have their own strengths and weaknesses, so they are selected for products based on their intended use. Quality wood has carbon steel blades in items such as carving knives and kitchen knives, while spongeand crab knife blades are made of stainless steel. With a mushroom knife, stainless steel is the superior material, as its surface itself repels dirt and is not mossy even if it is left dirty in the scabbard after an outing. However, it is always a good idea to clean your tools after use.