whats a better cooking knife?

Question

titanium or carbon layered steel. they both say they are the sharpest and strongest knife made but i don't know what one is better

carbon steel- http://www.chefdepot.net/kershaw.htm
titanium- http://www.chefdepot.net/kasumi.htm

Answer 1

Actually, I would get both (ideally). If you look at the shape of each blade, you'll see that they're shaped differently and suit different purposes.

If you read a little more in to the description, the carbon steel is sandwiched between 16 layers of stainless. The carbon steel is harder than the stainless and holds its edge very well. The stainless keeps it rust free and adds stiffness and strength. Plus, the damascus finish looks really nice.

The titanium is only titanium COATED, not solid. Titanium isn't hard enough to hold a good edge like carbon steel: "made of High Carbon Molybdenum Vanadium Steel with a Titanium coating ..." The blue anodized finish is pretty nifty looking, too.

Honestly, you can't go wrong with either one...it's more a matter of personal preference. If price matters, the first one (non-titanium) is $40 less.

Answer 2

I looked at the links for both knives and personally I think I would prefer the one you are calling carbon steel. It's actually carbon and stainless steel. I emphasize the stainless steel portion of it because I had a knife that was carbon only and ended up with a rust problem (a roommate left it wet!). The other reason I would prefer this knife over the titanium knife is the handle. The shape on the titanium one looks like my hand could slip off of the back end of it sometimes.

Good luck with your new knife, whatever you decide.

Answer 3

I have gone through many knives over the years from very expensive to supermarket cheap. I am actually very picky about knives. I don't like J.A. Henckels knives, they are way to expensive, don't hold an edge well, are hard to sharpen and the the blades are too thick. I can't stand Farberware. I had a very rare set of Gerber kitchen knives that I loved but wore out. Recently I bought a set of Chicago Cutlery knives, I know usually very cheap, but they have come a long way. The current C.C. knives I have are 3 rivet, full blade through handle, very thin blade, high quality stainless and sharpen easy and hold hold an edge well. This is the best set of knives I've had in years and they didn't break the bank.

Answer 4

As Ricky Bobby said, Christmas is around the corner, and what better gift to give to a loved one...than a Jackhawk 9000! Available at Wal-Mart!

But seriously, Titanium is your best bet. Light, yet sharp. And it won't die on you!

Answer 5

Been using carbon steel all my life, and guess will keep on until the end. Except mine now comes from Makung in Taiwan and is made from Communist Chinese shells.

Answer 6

First off, you need to find one that fits your hand....try them out. See which one feels best.

I have a Shun knife....it feels great and fits my hand well. It did however cost an arm and a leg.

There are great knives out there for sheap thouugh.

F. Dick makes a good cheap knife...also Froschner Victorinox makes a decent one as well.

Answer 7

titanium, is stronger better tempered and will stay the sharpest longest.

Answer 8

just choose "victorinox" brand knife..there all are good and cheap..