The Only Guide You’ll Ever Need for Carbon vs Stainless Steel Knives
Автор: Australian Premium Kitchen Knife, Hephais
Загружено: 2025-08-18
Просмотров: 1484
Описание:
Carbon steel vs Stainless steel kitchen knives – which one is better?
In this video, I test and compare three different knives side by side:
White #2 carbon steel (Shirogami) – traditional Japanese high-carbon steel, famous for sharpness.
VG10 stainless steel – the world standard in premium kitchen knives.
5Cr15MoV stainless steel – common entry-level steel used in brands like Henckels.
We’ll go through sharpening, cutting tests (tomato, lemon, onion, avocado, potato), edge retention, and rust resistance.
I also share insights from professional chefs I’ve spoken with, and reference two well-known books in the field:
Japanese Kitchen Knives by K. Kato
Knife Engineering by Dr. Larrin Thomas
👉 If you’ve ever wondered why chefs still choose carbon steel despite the rust, or whether stainless steels like VG10 are worth it, this video will show you the real difference.
🔪 Subscribe for more in-depth knife tests, sharpening guides, and cooking efficiency tips.
💬 Comment below: Which steel do you prefer in your kitchen?
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