jack craft

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• May 11, 1999, on Kitchen Remodeling:

  i am a fan of sabatier au carbon (carbon steel) knives. in general i prefere a carbon steel knife. they will rust and do require slightly more maintainance than a stainless knife. what you get out of the deal for the extra work is a knife that will maintain an edge and is fairly easy to sharpen when it does get dull. a sabatier is a forged knife , which means that it was heated and hammered into shape. this process effects the charecteristics of the metal and its edge holding ability.the reason that sabatier is superior is the shape and balance of the knife. get one you wont be disapointed. also a futher note on stainless blades: the adatives that cause a blade not to rust are primarily chromium and nickle.these metals bring their own set of characteristics to the alloy; usually it means that the resulting metal is more brittle. how that affects you is that on a microscopic level the cutting edge actually breaks off leaving a trully dull knife.with most carbon steels the edge is ...