Pro chef's-to-be, please don't be put-off by carbon steel!

[Dusty]

I like carbon steel for most things but I haven't found one that doesn't discolor my mangos yet. I definitely gravitate to the semi-stainless stuff.

+1. Reactivity, not care is the reason I use a lot of semi ss. Do still love carbon though.

 

[oivind_dahle]

What do you think about steak forks in carbon?

 

[tk59]

What do you think about steak forks in carbon?

Okay, I can't help it. I need to know why. Patina? Ease of sharpening?