Originally Posted by Davesrose
It's the other way around actually......steel is quite soft if it doesn't have much carbon (steel is a mixture of Iron and a small amount of Carbon). In order to harden it, sword makers learned how to combine more alloys to harden the steel and keep it's edge sharper for much longer. All modern day steel has a certain amount of carbon in it, and it starts turning into semantics about how much carbon it takes in order for a batch of steel to be named "carbon steel".
Cheaper knives tend to be stainless and lose their edge very easily, because they are stamped steel with less carbon. The main advantage of stainless steel is it's less likely to tarnish. A good carbon steel blade will maintain an edge, but will start to tarnish after slicing acidic foods or not washing right after use. But cooks don't mind since it's about the usefulness of tool vs looks
I'm not really sure what you mean however, I have the feeling and with all respect that you are wrong. Carbon Steel (Iron and Carbon) is soft in comparison to Stainless (Iron, Chromium, Low Percentage of Carbon), and is easier to maintain an edge with (or re-sharpen). The downside to Carbon Steel is that it will tarnish through oxidization and lose it's edge easier. Stainless steel will not tarnish and will keep an edge for longer, however, is harder to re-sharpen. It is the ratios of all the elements that determine what sort of metal classification it is (440c, V3, etc...)
Cheaper knives lose their edge quick because they are stamped. Stamping is the use of using a machine to stamp the blade profile out of a sheet of metal and then it is sharpened. Forged knives are taken from a piece of metal and is then formed and shaped and sharpened from that piece. They are stronger than stamped because much like tempering chocolate forging makes the grains (imagine crystals) flow in the same direction while stamped has them going every which way, like cutting wood it is more difficult to cut across the grain than with it.
In Short:
Stainless = Harder Metal = Longer Edge Life = More Difficult to Sharpen = Will Not Tarnish
Carbon Steel = Softer Metal = Shorter Edge Life = Easier to Sharpen (Sharper Edge) = Oxidizes
High Carbon Stainless Steel = Combines the best traits of each
http://en.wikipedia.org/wiki/Knife#M...d_construction <-For Reference
I this is all taken from my experience working professionally with knives, as well as my notes from culinary school.
My Knife Bag Contains:
8" Shun Chef <- Will Swap for 10" Wusthof
6" Wusthof Prep
3.5" Wusthof Paring
3.5" Kyocera Ceramic Paring
18" Forschner Carving (Wood Handle)
18" Forschner Bread
12" (I think) Forschner Butcher