As modern technology advances, better knife material has increased and the technology has as well. There are 4 knife materials that can be divided into 4 categories:
Carbon Steel
Stainless Steel
Laminated
Ceramic
Carbon Steel
Carbon steel is a material which is used to make kitchen knives early in the day. It is still extremely popular till this day although its vulnerable to stain and rust if made from carbon steel. The good thing about carbon steel knives is its much easier to sharpen than stainless steel knives.
Stainless Steel
Stainless steel knives are my favorite type of knife and have become quite common knives no adays. It requires low maintainability for sharpening and best of all it’s easier to wash also.
Laminated
Well, laminated knives are made of the ‘best’ parts of material for each different part of the knife. Different parts if the knives have a different mix of steel material. This is more like the future technology of kitchen knives.
Ceramic
Ceramic knives is the best material for kitchen knives. It holds an edge for the longest time when compared to the different type of knives. Best of all the ceramic kitchen knife are chemically nonreactive. So acidic foods and rust aren’t an issue for discoloration and other similar things. The problem with ceramic knives is that they require a special type of equipment to resharpen them and will also break if they are dropped from high positions. Typically the finest chefs only use a ceramic blade knife.
