Carbon steel knives (e.g. Blue Steel) are sharper, easier to hone, and develop a patina over time. However, they rust easily if not dried right after use and require more care.
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Stainless steel knives (e.g. VG-10) are rust-resistant, easier to maintain, and ideal for everyday use. They may hold an edge slightly less long but are lower maintenance overall.
In short:
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Choose carbon steel if you want ultimate sharpness and don’t mind regular upkeep.
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Choose stainless steel for convenience and durability in humid or busy kitchens.
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