Chef knives can be basically be divided into 4 types base on it’s material:
- Carbon Steel Chef Knives
- Stainless Steel Chef Knives
- Laminated Chef Knives
- Ceramic Chef Knives
Carbon Steel Chef Knives
I think a lot of people have a lot of experience with the carbon steel chef knives, since in the old day, most chef knives is make by carbon steel. The bad things about carbon steel chef knives are it’s very vulnerable to rush and stain. And the good things is it’s still carbon steel knives is much easier to sharpen then stainless steel knives.
Stainless Steel Chef Knives
Stainless steel chef knives is my ultimate favor and become the most common knives of all too. It’s require low maintainability for sharpening and easier to wash also.
Laminated Chef Knives
Well, about laminated chef knives, I don’t have much experience in laminated chef knives, so I can’t say much here. Base on what I read – a laminated knife trying to use the best of each material in the different part of knives. Different parts of the knives have different mix of steel material.
Ceramic Chef Knives
Ceramic chef knives, it’s the best material for chef knives. It’s hold an edge for the longest compare to all. They are chemically nonreactive, so it’s will not discolor or chemically reactive change the taste of the food. The bad things about ceramic chef knives is they require special equipment to resharpen ( you can ship it back for service ) and easily break if dropped on the floor. Personally, I think only truly professional top chef will use ceramic knives.