It makes no difference which knife a cook uses, caution should always be used in handling . Knives are very sharp and cause some serious cuts to your hands . Always know which way the knife is pointing. The sharp point should never be held close to the body. Knives have bolsters to keep your hand and fingers away from the blade. Know the use of your knives.
The blade of knives are made from a wide variety of materials.
Carbon Steel-is made or iron and carbon. Carbon blades are prone to rusting and becoming corroded. This can progressively destroy the blade if proper care isn’t provided. This is not a recommended kitchen knife. They require plenty of maintenance.
Stainless Steel- is corrosion resistant; inexpensive; and don’t taint food. Stainless steel blades are made of chromium, nickel, and molybdenum. Carbon is very little. A low grade of stainless steel can’t be sharpened as well as a high grade of stainless steel.
Laminated blades are created by layering different materials . This may mean the blade has soft but tough steel as the backing material but sharper and harder but brittle material as the edge material.
Ceramic...
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