Stainless steel resists corrosion well and needs little upkeep. Carbon steel offers a very fine edge and sharpens easily, but it oxidises if it is not dried. Damascus, for its part, is not a separate steel: it is a blade made of several layers of steel, often around a harder core that does the cutting. The right choice therefore depends on how the knife will be used and how much care you are prepared to give it.
What makes a good knife steel
No steel is perfect: each is a compromise between four qualities.
- Hardness, measured on the Rockwell scale (HRC). The higher it is, the longer the edge lasts, but the harder the blade is to sharpen and the more sensitive it is to impact.
- Corrosion resistance, which depends mainly on the chromium content.
- Toughness, that is, the ability to take a knock without chipping.
- Ease of sharpening, which is useful if you maintain your own knife.
Heat treatment and blade geometry matter as much as the grade of steel itself: a good maker makes all the difference.
Stainless steel: the worry-free choice
A steel is called stainless when it contains enough chromium, at least about 10.5%, to form a thin protective layer on the surface. It therefore copes better with moisture and acidic foods. It is the most common steel, in the kitchen as in the pocket.
There are many stainless steels, from the simplest to the most technical. The Opinel N°08 inox is an affordable, trouble-free version. In the kitchen, the Global G-02 uses a Cromova 18 stainless steel rated at 56 to 58 HRC, a good balance between edge retention and ease of care.
A word of caution, though: stainless does not mean unchangeable. A blade left wet or put through the dishwasher can stain and lose its edge.
Carbon steel: the edge for purists
Carbon steel contains little or no chromium. The result is a fine grain, a very incisive edge and quick sharpening, even with simple equipment. In return, it reacts to water and acidic foods.
Patina, an ally
With use, the blade takes on a grey, bluish or iridescent tint: this is the patina. It is normal and even partly protects the steel. Orange spots of rust, on the other hand, should be removed without delay.
Simple but regular care
Rinse, dry straight away, and now and then apply a thin film of oil: these steps are enough. The Opinel N°08 carbone is an excellent way in to discover this type of steel. For practical details, see our guide Caring for and sharpening a knife.
Damascus: beauty and layered construction
What is Damascus?
Historically, Damascus refers to blades forged by stacking and welding several steels together. After polishing and acid etching, the layers reveal wavy patterns that are unique to each piece. Today you can also find Damascus made by powder metallurgy, in both stainless and carbon versions.
The core makes the edge
In many Japanese kitchen knives, the Damascus wraps around a very hard steel core. This is the case with the Kai Shun Damascus 702 santoku and the Kasumi Damascus chef's knife, both built around a VG10 core rated at 61 HRC. The core provides the cutting performance and its longevity; the outer layers protect the core and give the knife its character.
What to know before buying
A Damascus pattern does not, on its own, guarantee the quality of a blade. Ask which steel makes up the core, what hardness is stated, and whether the Damascus is stainless or not. A very hard blade needs more careful handling: no bones, no frozen food, a wooden board and hand washing. Discover our selection in the Damascus knives collection.
In summary: which steel for which use?
- Stainless: for everyday use without constraints, with the family, hiking or in the kitchen.
- Carbon: for the lover of a fine edge, ready to dry and oil the blade.
- Damascus: for a beautiful, high-performing object, often with a hard core, to be handled with care.
Whatever the steel, looking after the edge remains essential: our Sharpeners collection offers suitable whetstones and honing steels.
Frequently asked questions
Does a Damascus knife cut better than another?
Not necessarily. Cutting performance depends mainly on the core steel, its heat treatment and the blade geometry. Damascus mostly brings a layered construction and a unique look.
Will a carbon steel knife rust?
It can oxidise if it stays wet. Dried straight after use and lightly oiled from time to time, it keeps very well and develops a protective patina.
Is stainless steel harder to sharpen?
Some very hard stainless steels take longer on the stone, but most sharpen without difficulty with suitable equipment.
What does 61 HRC mean?
It is the hardness of the steel on the Rockwell C scale. Around 56 to 58 HRC, the blade is fairly forgiving; at around 60 HRC and above, it keeps its edge longer but becomes more sensitive to impact.
Can these knives go in the dishwasher?
This is not recommended for any steel. Detergents, heat and knocks damage the edge and the handles. Hand washing followed by immediate drying is enough.
Knives are sold only to customers aged 18 and over.