Virtually all kitchen knives have blades of steel, an alloy consisting mainly of iron mixed with carbon and a smaller portion of other elements. The critical difference between carbon and stainless steel alloys is that the first has a higher carbon content, whereas the other amalgamation contains more chromium, and often nickel.
The high-carbon stainless knife is betwixt and between the two - its carbon, chromium, and nickel proportions lie somewhere in between those of the standard carbon and stainless steel varieties. Yet another variation of the theme is the superstainless knife, the one with the scintillating silvery look. Its alloy - at least its plating alloy - is impregnated with relatively large quantities of chromium and nickel.
An alloy's precise makeup determines to a considerable extent a knife's advantages and disadvantages for a cook.
