Why I Choose Carbon Steel for Handmade Kitchen Knives

Carbon steel also tells a story over time. Unlike stainless, which fights change, carbon steel embraces it. A natural patina forms as the knife is used, protecting the blade while recording meals cooked and memories made. No two patinas are ever the same. Some cooks love the slow evolution; others prefer a forced patina for a bold, one-of-a-kind look. Either way, carbon steel allows for true customization—both at the workbench and in the kitchen.

From a maker’s standpoint, carbon steel gives me control. I can forge it, grind it thin behind the edge, and dial in a geometry that balances food release, strength, and effortless cutting. Handle materials, balance points, blade height, and finish all work together with the steel itself. The result is a knife that isn’t just sharp—it’s personal. It fits the hand, the task, and the cook.

Stainless steel certainly has its place, especially for low-maintenance environments. But for those who appreciate craftsmanship, performance, and a connection to their tools, carbon steel stands apart. It rewards care, improves with use, and reflects the hand of the maker as much as the habits of the cook. That’s why, when I’m building kitchen knives meant to be used hard and loved for a lifetime, carbon steel is where I start.