Chinacats summed it up well. Just adding a few minor points:
In a home kitchen, if you have guests that are allowed to use knives, or a Significant Other who isn't trained in knife care or just doesn't want to deal with carbon knives, then it's a good idea to keep a few stainless knives in the house as alternatives. Our knife drawer is divided into a couple of older Wusthof knives like parers and 6" utility for use by guests, a middle section with a couple of very nice stainless Japanese knives that my wife uses, and then the right side of the drawer for my Japanese carbon knives. Works pretty well... as long as I remember the "please don't touch THOSE knives" lecture for guests and visiting family with cooking rights in our kitchen.
I prefer carbon for the ease of sharpening, but I think stainless is a better choice for a few knife types that might get abused, like paring knives used for cutting string and opening packages. Or knives that are frequently exposed to acidic fruit. If I'm cutting up a bunch of lemons or oranges, I'll grab my 165mm petty knife in HAP40 semi-stainless steel, instead of my carbon 180mm petty. There are also a few vegetables that are highly reactive with carbon knives, like red cabbage that leaves a scary (but harmless) blue liquid reaction with my carbon nakiri knife, so I use a stainless nakiri instead for red cabbage.
Stainless is also better for something like a long slicer that will be left on the platter after slicing meat at the dinner table, and not cleaned immediately. As much as I'd like to use a fancy carbon sujihiki for that, I have an old stainless Wusthof slicer that gets pulled out for ceremonial holiday slicing duty.
What carbon 180 petty do you use?
Thanks
I misspoke, it's actually 190mm. It's a Yoshikazu Ikeda, Blue #1 with carbon Damascus cladding:
http://ptjams.com/mb/img/kitchen/Yoshikazu-Ikeda-195mm-Petty.jpg
That ikeda is 190mm nominal or actual?
Sweet knife, btw
What towels do you guys use to wipe down carbon steel? I found that my towels sometimes leave scratchmarks
PS: My guests get a peeler not a knife. :clown:
For most people I think stainless knives are more practical, especially with other people in the kitchen.
This is true, however on this forum, we are not most people. The more of a knife-nut I've become, the more I find myself using carbon knives.
Keep your old (before you became a knife-nut) knives for people who do not respect good steel and sharp edges.
I just threw it out there as the OP was new to the forum and the answers seemed to be very carbon heavy (not that there is anything wrong with that). I was not trying to steer them away from carbon, but from other posts there are a lot of knuts that think certain SS with proper heat treats are very close to carbon with a lot less maintenance. I have gifted stainless clad knives to people who swear they take good care of them only to have me take them back and gift a SS knife in its place. I have had some rust on my carbon knives from living too near the ocean at a previous location, and I took very good care of them...just left certain ones unused for too long.
Idk about others but I am fully willing to admit that perception is a big part of why I like one thing or another. Be a difference perceived or practical it still exists in my mind.
I personally love the asthetics to iron clad/carbon core knives, but they can be impractical at times, as they are often the most reactive. Stainless/Semi-SS far easier to manage if you ever have to stop and go, say have kids to manage while cooking.
That being said I just tried Heiji Semi-Stainless recently and its now my fav steel, although not exaclty stainless as it tarnishs (but not rust) easily.
I misspoke, it's actually 190mm. It's a Yoshikazu Ikeda, Blue #1 with carbon Damascus cladding:
http://ptjams.com/mb/img/kitchen/Yoshikazu-Ikeda-195mm-Petty.jpg
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