Anything you wouldn't cut with a non stainless knife?

[Luminaire]

So I've been going through my collection which started off as mostly stainless, and is now mostly carbon. Is there any reason to keep a single stainless large (210-240) gyuto? I haven't had any problems with any of my carbons rusting, I just wipe occasionally when using and clean and dry immediately after finishing...just like Id do with any knife. If I leave a dirty knife out I'm going to bump it and chip the edge haha. Is there anything that I should only cut with a stainless knife? Or can I just go full carbon, they just feel so much better and are easier to sharpen.

 

[BillHanna]

Do it.

 

[Delat]

I always grab a stainless for citrus. I also grab a stainless when I realize I forgot something while I’m in the middle of cooking, so I do a quick chop and just leave the knife on the board while I finish up.

Hmmm, just realized I only have the one full stainless knife (Myojin) - it’s a 180mm so perfect for those quick small jobs. I really like it so It’s a keeper anyway regardless of whether it’s stainless or carbon. I do have a bunch of stainless-clad though, and those aren’t going anywhere either.

 

[Luminaire]

Well I have a stainless petty that I use for citrus. That's not a bad idea to keep a smaller stainless knife, and that way I also have a knife that I can easily bring to other people's houses when I end up cooking there. OK the search for a new knife begins. 165 or 180 santoku or gyuto hmmmmmmmm

 

[blokey]

I like my petty stainless

 

[jedy617]

I use a hado ginsan bunka for quick tasks as well where I cant be bothered to wipe it down. Something like that is essential imo

 

[Nemo]

I try to avoid cutting myself with my carbon blades.

It must be said, I don't always succeed.

 

[HumbleHomeCook]

I cut everything with carbon, including citrus. So long as you touch up the edge here and there it's fine. However, I keep two stainless knives in my active rotation. One is a Tsunehisa Ginsan nakiri and the other is a Sicard AEB-L petty.

The wife is slowly using the nakiri more so it stays.

And, like @jedy617, I use them both pretty often for quick tasks. Cutting stuff in the morning to make my lunch is a common time when I reach for one of them.

That said, I could get by just fine without stainless.

 

[Justinv]

You also have the option of semi stainless like A2, SKD, Hap40. They discolor like carbon steel but don’t get dulled by citrus and you can leave them wet for a while.

 

[SwampDonkey]

I could do without my stainless big knives but I really like a stainless santoku or bunka that I can travel with or use when guests are over and more likely to be distracted

 

[Steve56]

I’ll bite, why not carbon?

I’m just curious, there wasn’t any stainless in popular use until what, early 20th century or later? Before that, everyone cut everything with carbon blades and made out OK it seems.

From a personal standpoint, I’ve used carbon for everything, and as long as I washed and dried it after use, there’s been no problem at all.

Washing and drying knives after use however, is not how much of the world works. Wives, daughters, sons, guests, many leave the dirty knife in the sink at least until after supper and maybe beyond. Carbon steel and wooden handles do not suffer this well.

 

[Choppin]

Washing and drying knives after use however, is not how much of the world works. Wives, daughters, sons, guests, many leave the dirty knife in the sink at least until after supper and maybe beyond. Carbon steel and wooden handles do not suffer this well.

this. my main use for stainless knives is “other people”. lending a knife to the wife or a guest. I have an 180 Ashi gyuto for that (actually I like it so much I use it a lot too)

other than that, I like my petty and parers stainless. just because I can leave it on my counter when I’m cooking to quickly cut something and just put it down in the middle of my mess without worrying much.

 

[timebard]

Stainless makes sense for petty and paring knives as others have mentioned, and I really like my stainless Shihan 220 as a sturdy high performer for days when I know I'm liable to get distracted and leave it wet longer than I'd want with a carbon knife.

 

[Pie]

Nothing. I’ll cut lemons with whatever’s out at the time. Chances are it will be carbon core and clad .

 

[Naftoor]

I keep stainless units around for citrus and tomato shenanigans. i think knifesteelnerds did some testing and showed the damage was different than board contact damage, and easier to repair, but I figure why worry when it gives me another reason to purchase a knife.

So naturally now I have 3 stainless units and a 4th pending.

 

[icanhaschzbrgr]

I have ~200mm knives in AEBL, N690 and now Magnacut. Haven't found them to be inferior to other carbon knives in any way. And I cut citruses with whatever is closer to me, no matter whether its stainless or not.

 

[btbyrd]

Citrus, tomatoes, fruit generally. I just avoid acidic ingredients with carbon, mostly because it's annoying to feel a knife dull in realtime during moderate use.
Depending on the knife, I also don't like to cut onions (or other alliums) with carbon unless the blade already has a patina. The sulfur in the onions reacts with the iron in the steel, which can make the onions discolor and produce off flavors and aromas.

 

[Choppin]

also, I like stainless when I just want to cook fast and not think much about my knife (like cook lunch in 30min on a weekday)

 

[Heckel7302]

I avoid using iron clad knives for pineapple and strawberries, just because they leave a very dark patina that doesn't look good. carbon core stainless clad no problem though.

And anyone other than me get's stainless, unless they have previous experience with carbon knives or I am close at hand to supervise.

 

[M1k3]

Stainless for cutting fruit, especially Strawberries, Mango and Pineapple, if being displayed/sitting out for awhile. Also if you're cutting a lot of citrus. Otherwise, use what's handy.

 

[Benuser]

Love all kind of patina fruit may leave except for banana.

 

[GorillaGrunt]

I use mostly carbon for most things, at home and at work. AEB-L and ginsan and SLD and YXR (although the latter two aren’t necessarily stainless) take edges that I really like though. One thing I might grab a stainless for if I remember to is cutting onions in bulk that will not be cooked: sometimes, probably depends on the steel, the patina, the particular onions, etc. if I cut up a 6-pan or more of onions (or a 9-pan of really finely cut ones) the processed product will turn brown for white onions and blue/black for red onions! Not ideal presentation.

 

[Patinated]

I use a hado ginsan bunka for quick tasks as well where I cant be bothered to wipe it down. Something like that is essential imo

Are you happy with it? I am considering getting one

 

[jedy617]

Yep for sure

 

[Tatze]

Like most people I have a small sized stainless for quick tasks or on the side when I forgot something while prepping.
It is a 180mm AEBL that I just leave on the board. Mostly after work, when all I want is quick meal and take a nap.

 

[daveb]

Avocado. The knife doesn't like it. The avocado doesn't like it.

My parers are all stainless. Pettys are stainless (OK, Zwear...) or stainless clad. Lot of acidic fruit.

 

[NickMinton]

If you have a household where people regularly come over and help you cook, a stainless lower end knife (Tojiro DP 240 for me) is a life saver.

It regularly gets left on the counter with acidic items or left wet. I don’t fret

 

[Cliff]

Kanehide TK Fibrox for the house.

I have a bunch of stainless and semi-stainless shorter options. Long knives tend to be carbon, though not always.

ETA - But I have a carbon 270 on the board and need to slice a couple of lemons, I'm not likely to switch knives just for that.

 

[sumis]

no, there aint.

.

 

[bahamaroot]

I rarely use stainless for anything anymore. On the occasion that I do go stainless it's because I like the knife and not because of the task.