Difference between high carbon and stainless steel

The main difference between high carbon steel and stainless steel kitchen knives comes down to composition, performance, and maintenance.

1. Composition

• High Carbon Steel: Contains a higher percentage of carbon (typically above 0.6%) and little to no chromium (usually below 4%).

• Stainless Steel: Contains at least 12 % chromium, which makes it resistant to rust and staining. (Still it is stain - less and not no- stain)

2. Performance Differences

3. Which One to Choose?

• Go for High Carbon Steel if: You want a razor-sharp knife, prioritize performance, and don’t mind regular maintenance. Great for professional chefs and enthusiasts.

• Go for Stainless Steel if: You want durability, rust resistance, and easy maintenance. Ideal for home cooks and those who prefer a hassle-free knife.

A middle ground is high-performance stainless steels like 14C28N (which I use), offering good sharpness, edge retention, and corrosion resistance while being easier to maintain than high carbon steel.