First, I will explain the difference between the two steels. High carbon steel in its simplest form has been around for centuries. During the first melting process, iron is combined with a small amount of carbon. This is usually between 0.1% and 1.5%. The higher the carbon content, the harder the steel can be, but it also becomes more brittle.

Historically, the first blacksmiths used plain steel with a carbon content of up to 1% to produce quality Damascus steel kitchen knives. One way to find out which manufacturers you can trust is to do some research and look for kitchen knife reviews.

Important tips of steel kitchen knives

1. The carbon content of swords was often up to 0.7%. This simple alloy of iron and carbon provided a good cutting edge that did not require frequent sharpening.
2. When well hardened, it had good resistance to fracture. The problem is that simple iron-carbon alloys will rust if not kept clean and dry.
3. This type of knife was common until about World War II. At that time, new alloys were discovered. 
4. The alloy contains traces of other elements such as nickel, chromium, manganese and molybdenum. These elements are usually added in trace amounts and can significantly change the properties of steel.
5. The two elements experimented with were chromium and nickel. Metallurgists found that when chromium was added at 10% or more, the steel became very rust resistant. It became known as stainless steel. 
6. Chromium makes steel much harder to cut and grind. It is more difficult to forge and is usually machined.

Steel knives vs carbon knives

1. This steel had some obvious advantages. Works well in wet or corrosive environments as it does not crumble. 
2. Very strong, but does not hold an edge well. When carbon was added to the mix, it held sharpness fairly well, but not as well as pure high carbon steel.
3. Working with various test alloys, a steel was found that is now known as D2. This steel is in the lower range of stainless steels with a chromium content of 11%, but has a very high carbon content of 1.5%. 
4. This steel is stain resistant as it discolors and rusts over time, but due to its extremely high carbon content, it retains its sharpness for a very long time.
5. D2 is used in modern panel and plywood lamellas. The tool cuts chips from wood all day long and rarely needs sharpening. 
6. The problem with this steel is that it is quite brittle. It makes a great kitchen knife if you don’t bend it or bump it, but it cuts well and holds its sharpness and is also stain resistant.
7. Stainless steel also remained shiny. The obvious progression from this was stainless steel kitchen knives. 
8. This allowed busy cooks to work with their knives without having to constantly rinse them when working with acidic foods like tomatoes.
9. The standard high carbon knife had to be washed and dried after each use to protect the sharp edge.

Stainless steel knives could be washed at the end of cooking without any negative consequences. Stainless steel caused a big stir because it was much easier to maintain in an apartment with a kitchen. Nowadays, there are a variety of alloys for stainless steel. High quality stainless steel with a high carbon content is used for good kitchen knives.

Quality of Steel knives

Stainless steel is more expensive to produce than ordinary high carbon steel because of the added cost of the chrome element and the added complexity of machining the steel.

You will notice that many stainless steel kitchen knives are very thin. This is done to reduce the cost of mass production: 

1. When D2 is used, the knives need to be slightly thicker so they don’t break during normal use. This higher cost, along with the fact that sharpening the blade when it wears out requires some care and effort, makes them unsuitable for use in the home kitchen.
2. Among the numerous cutlery knives occupy a special place. Since they are often used in the kitchen, it is important to have good knives. The best kitchen knives are available in stainless steel, ceramic, carbon steel, etc. 
3. In the catering industry, plastic knives are most commonly used because they make cutting and chopping easier and reduce the risk of accidents. 
4. Knives nowadays have different names, including butter knives, bread knives, chef knives, utility knives and others, depending on the purpose for which they are used.

How to clean steel knives

The best thing you can do to keep your knives sharp and prevent edge wear is to use them on a proper cutting surface. If you use a cutting board made of glass, stone, stainless steel or ceramic, your knife will quickly become dull. For this reason, it is advisable not to use good kitchen knives for cutting food directly on ceramic or porcelain dishes or on granite or marble countertops. It is better to use cutting boards made of wood, bamboo, plastic or synthetic, as they do not dull the knives.

It is also important to keep the knives clean.

1.  Ask a professional chef how to wash a good knife, and I bet you’ll get the same answer 99 times out of 100, and it’s a strict one: a kitchen knife should be washed by hand with a mild liquid detergent after each use, and then wiped thoroughly with a towel. 
2. And then the same chef will tell you emphatically that a good knife should NEVER be cleaned in the dishwasher, because the heat and steam will destroy the wooden handles and the knife will be easily scratched if placed in the dishwasher.
3. In light of all this, I must confess (and I am aware that I am drawing the scorn of many wonderful cooks) that I sometimes wash my knives in the dishwasher because I don’t want to touch a sharp blade with wet hands for safety reasons. 
4. For this reason, I only buy knives with plastic or composite handles, because knives with wooden handles aren’t really dishwasher safe. 
5. And I’ve never had any problems with my knives getting stuck in them, although I’m very careful about how I load them.

Conclusion

When buying knives, it is important to know how to store them. Get a good set that comes with a hardwood block for storage. Full tang construction provides better balance and can stay in good condition for years. 

The handle should be ergonomically designed and the set should include scissors. 

High carbon stainless steel knives can keep the blade for a long time. Also, serrated blades are suitable for steak and bread knives, but may not be necessary for other knives.

Final Words

Almost all types of kitchen utensils, including forks, spoons, tongs and ladles, are used for serving food. They are not only practical, but also enhance your dining tables aesthetically. It is part of etiquette to have all the necessary cutlery on the table. 

Nowadays, different types of cutlery sets are available in both single packs and bulk packs. Silver, stainless Damascus steel kitchen knives, vintage and plastic are the most common types of cutlery. For picnics, buffets and outdoor parties, plastic cutlery is a good choice. They offer more convenience as they can be thrown away after use.