Switched from ceramic to carbon steel knives three months ago. Huge difference.

I got tired of sharpening my ceramic blades every two weeks at 25 bucks a pop from the shop downtown. Picked up a set of carbon steel knives from a supplier at a restaurant show in Atlanta. After 90 days of daily prep work, they hold an edge way longer and I can hone them myself in seconds. The only catch is you have to dry them immediately or they discolor. Anyone else made the switch and dealt with the rust issue?

2 comments

2 Comments

sam_rivera1mo ago

My buddy @christopher_west1 nailed it with that patina becoming non-stick over time.

christopher_west11mo ago

The whole rust thing is actually a feature in disguise if you think about it. That patina that forms (as long as you don't let it get wet and sit) creates a natural non-stick surface over time that's way better than any coating. My buddy who's a line cook says his carbon pan is basically non-stick now after a year of build up. Plus that forced habit of drying immediately means you're also way more likely to keep the blade clean between tasks.

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