Tips on Purchasing Stainless Steel Kitchen Knives
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Most chefs cooking today, including those at, prefer Stainless Steel Knives. Stainless steel is usually high carbon steel with the addition of chromium. The resultant benefits of stainless steel are that it does not discolor or oxidize foods and it holds an edge longer, though not as finely as high carbon steel. Though resistant, stainless steel will eventually rust. Keeping stainless steel knives clean and dry when not in use is a strong first line of defense against rust. The major drawback of stainless steel for chef’s knives is that stainless steel is a very hard metal, and as such is a bit trickier to sharpen.