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Yes, I find a petty knife very useful for coring and slicing tomatoes, cutting up fruit, manually peeling fruit and tomatoes, etc. I bought this Tanaka years ago and it's a phenomenal knife for the price. It takes a razor sharp edge and holds it well. A quick stropping on a suede paddle quickly restores a like new edge. It's not stainless but it is more resistant to staining than average carbon steel. https://www.chefknivestogo.com/tadape13.html
so I made one. ...
Carbon steel is harder than stainless - isn't it? (That's what the carbon is for.)
Here's a nice short enjoyable blog from the Serious Eats website:Why Serious Cooks Use Carbon Steel Knives
Probably 90% of the knife work I do is with one of those. They are all what I consider to be of high quality.However, I do own a TON of other knifes, and I almost always use the one "designed" for the task at hand (boning knife for boning, etc)
quote John:A cleaver really is specialized and if you put a really sharp edge on it, it will cut as well as anything else BUT it's cumbersome.
You don't really need stainless for knives. A good carbon steel knife is softer metal and much easier to sharpen, and keeps an edge well. Stainless is quite hard, which means more strokes with your favorite sharpener, or an aggressive sharpener like a carbide type.The other thing is pretty much everyone is going to have a natural tendency angle they put on a knife, and that will rarely match the factory edge. So you are going to put a new angle on the first time you sharpen, and that is much easier with a carbon steel blade. Rinse and wipe after each use and staining won't be a problem. You want to be especially careful to do so after cutting acidic foods (citrus, etc) as they are most likely to stain a knife.Serrated knives work, but instead of slicing they tend to act by tearing the food. When the food is soft itself (cake, bread) or has a crust, it works well, and softer foods do not dull the knife much. To sharpen you use a round tool and work each serration somewhat like sharpening a chainsaw. But really they are for cooks who never sharpen, as they will still cut (tear) when dull.
Being carbon or stainless does not have anything to do with how hard a steel can be.
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