Kitchen
Knife Blades
When selecting kitchen knives
it’s a good idea to know a little bit about
kitchen knife blades. So here is a little information
about that very thing.
• Carbon Steel Kitchen Knives:
These steel blades are durable and take a sharp
edge easily, but can become discolored when
they come in contact with acidic foods like
tomatoes or oranges, and must be washed and
dried well after use.
• Stainless Steel Kitchen Knives:
These blades do not discolor or rust, but they
aren’t hard enough to maintain the best edge.
• High Carbon Stainless Steel
Kitchen Knives– These blades
combine the best qualities of both carbon steel
and stainless steel blades; they feature the
durability of carbon and ability to keep an
edge, yet don’t become discolored.
• Titanium Kitchen Knives: Made
from a mold of titanium and carbides, these
blades are lighter, more wear resistant and
hold their edges longer than steel, as well
as being more flexible for jobs like boning
and filleting.
• Ceramic Kitchen Knives: These
blades are made of zirconium oxide and aluminum
oxide, and while they’re much more fragile than
steel knives, they can hold their edge up to
10 times longer.
• Plastic Kitchen Knives: These
blades are used for preventing vegetables from
becoming discolored by the blade of the knife;
they aren’t very sharp and require some effort
when cutting.
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