STEP 2
Chefs knives are usually made from a number of different substances. Blades differ from each other and each of them has different qualities. Some of the major types of blades used for knives are stainless steel, ceramic, carbon stainless steel, titanium, and carbon steel.
Carbon steel: Carbon steel blades make a good edge, but they tend to lose their sharpness quickly. Carbon steel blades tend to discolor when they come in contact with high-acid foods, such as tomatoes or onions. It requires regular care, so you need to wash and thoroughly dry between use and before storing. The metal is brittle and can break easily under stress.
Stainless steel: It has better corrosion resistance than carbon steel, because the carbon is replaced with chromium for the overall resistance of corrosion. It has better stain resistance, but the blade’s ability to hold an edge is lessened. Stainless steel is much stronger than carbon steel and will not discolor or rust. It is very difficult to get a good edge on a stainless steel blade. But, once an edge is established, it tends to last longer than that on a carbon steel blade.
High Carbon Stainless Steel: It is more durable, tougher, and can hold a better edge and has better performance than stainless steel blades. The one drawback is corrosion resistance, which will be more likely to set in and is critical for a blades long term performance. Once rust or any other form of corrosion is exposed to this blade, then the ability to sharpen or keep an edge diminishes.
Ceramic Knives: Ceramic blades are lighter and harder than steel. Two of the major producers of ceramic blades are Kyocera of Japan and Boker of Germany. The knives hold an edge for years, but there's no reliable method for at home sharpening. So, you have to send the knife back to the manufacturer for that purpose.
Titanium: The titanium is a mixture of titanium and carbides. It is lighter than steel and can withhold a lot of wear and tear and holds an edge really well too. The carbides in the blade are heat treated and they have exceptional hardness. It doesn’t leave any kind of unwanted flavor to food when it comes to contact with it.