Key Differences: Stainless vs. Carbon Steel

• Stainless steel knives (Horsfield uses NitroV and MagnaCut steels) are renowned for high corrosion resistance and easy maintenance, making them ideal for professional kitchens and outdoor use where moisture and acids are present.

• Carbon steel knives offer unmatched sharpness and edge retention but require more frequent care, being prone to rust and patina development.

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What Is Carbon Steel?

Carbon steel is a metal alloy with a higher carbon content (usually 0.6–1.5%), giving it greater hardness and the ability to hold a razor-sharp edge for longer periods. However, it lacks the added chromium present in stainless varieties, making it more susceptible to corrosion and discoloration if not maintained properly.

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What Is Stainless Steel?

Stainless steel contains significant chromium (usually at least 10.5%), forming a protective layer that resists rust and staining. Modern high-performance stainless steels such as NitroV and MagnaCut also balance edge retention, toughness, and superior corrosion resistance, outperforming earlier stainless steels.

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What Makes NitroV and MagnaCut Stand Out?

• NitroV: Known for tough, fine-grained structure, combining easy sharpening with excellent corrosion resistance and solid edge holding.

• MagnaCut: Engineered for exceptional toughness and edge retention, with corrosion resistance rivaling or surpassing virtually all other knife steels. MagnaCut is unique for allowing a very hard, thin edge without risk of snapping or chipping, all while remaining rustproof.

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Which Steel Is Best for You?

• Choose carbon steel for traditional feel, sharper edges, and hands-on maintenance.

• Choose NitroV or MagnaCut stainless for maximal durability, minimal upkeep, and cutting-edge performance in all environments.

Both steel types have their place, and modern stainless like MagnaCut has nearly erased the performance gap, all while providing true stainless protection.

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Carbon Steel Maintenance Tips

• Wash by hand only: Rinse immediately after use with mild soap and warm water. Never use a dishwasher, as it promotes rust and damages the blade.

• Dry thoroughly: Always dry the knife right after washing. Don’t let water sit—keep a towel handy to wipe the blade during and after use.

• Store dry: Store the knife in a dry place. Avoid leaving it in a damp sink or sheathing it while still damp.

• Oil for protection: For longer-term storage or if living in humid areas, apply a few drops of food-safe oil (like camellia oil) to the blade to prevent oxidation.

• Rust removal: If orange rust appears, gently scrub with the abrasive side of a sponge or use a rust eraser.

• Embrace the patina: A darkened patina is normal and actually helps shield the blade from further corrosion. Use as normal—patina develops naturally.

• Avoid harsh chemicals: Don’t use bleach, degreasers, or harsh detergents that can corrode or pit carbon steel.

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• Wipe after use: Clean handles with a soft cloth after each use to remove oils, water, and dirt.

• Keep dry: Never soak knife handles or leave them wet. Moisture causes swelling, warping, or cracks (especially for wood).

• Apply oil or wax: Regularly (every few months), apply food-safe mineral oil or beeswax to wood handles to maintain moisture and prevent drying.​