Ceramic, Stainless Steel or Carbon Steel: Which Knife is Best for You?
Updated: Feb. 13, 2024
Here's our sharp look at three top knife options: ceramic, stainless steel and carbon steel.
There’s no doubt that a cook’s most trusty tool is her knife! (Especially when you keep ’em sharp.) But it may come as a surprise to some that all chef’s knifes are not created equal. Many variables determine which type of knife is best, and using the correct one for your task is key. Whether you’re slicing and dicing, chopping onions or de-boning a fish, different knives have different characteristics and picking the best one can be tricky. We’re looking at ceramic, stainless steel and carbon steel to help you chose which type of knife is best.
Stainless Steel
In terms of durability, stainless steel knives are your best bet. As the name implies, these knives don’t rust or stain easily, and therefore may last you longer than some of the other knives. (Even when you make these common mistakes.) Stainless steel is softer than other metals so it’s generally easier to sharpen, but be warned, they may lose their edge more quickly than the others.
If you’re looking for a sturdy, durable and reliable knife that will last you a long time, stainless steel won’t disappoint. These knives are perfect for an avid home cook and are a great all-purpose option. Take it for a test drive when carving up your next roast!
Carbon Steel
For serious home cooks, a carbon steel knife is their ace in the hole. There’s one thing sets this knife apart from the others, and it’s the one quality that chefs value above all: a razor-sharp edge. Carbon steel knives are known to keep their sharp edges longer than most and make chopping, slicing and shaving safer and easier. A sharp knife makes for clean cuts and clean cuts make for an easy dinner (even with this sliced tomato salad). Just be sure to keep your knife clean; carbon steel will stain and even rust if it isn’t washed and dried thoroughly after each use.
Ceramic
For a sharp knife at an affordable price, look no further than ceramic! Sure, ceramic knives are more prone to chipping and scratching than some of the others. But they’re also surprisingly sharp, cheap and functional. They’re ideal for expert slicing and dicing, and give you a precision that the other options may not. They’re also incredibly lightweight and easy to handle.
If you’re looking for an all-purpose meat, fish and vegetable knife, this isn’t for you. But when you need a surprisingly sharp knife for the occasional julienned vegetable salad (like this beauty) then you might consider adding a ceramic knife to your arsenal. Be gentle and make sure to avoid cutting any bones, pits or seeds.
To sum it all up, the best type of knife for you depends on what you’ll be using it for. Here are our picks:
- Stainless steel: all-purpose chef’s knife that can last for years without staining or chipping
- Carbon steel: a super sharp, super durable knife that even a veteran chef would envy
- Ceramic: a sharp, affordable and lightweight knife for occasional knife-skills-bragging-rights
A knife is a totally personal choice, and will vary from cook to cook. Whichever one you chose, make sure to keep it clean, keep it sharp and keep it safe!
Salads That Put Your Knife to Work
Pork and Balsamic Strawberry SaladServing this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts
Like this? Try this 7-day salad meal plan for healthy, nutritious meals.
Grilled Asian Chicken Pasta SaladThis cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. —Sharon Tipton, Casselberry, Florida
Greek Brown and Wild Rice BowlsThis fresh rice dish tastes like the Mediterranean in a bowl! It is short on ingredients but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Boerne, Texas
Herbed Tuna and White Bean SaladThis is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Chicken Pasta Caesar SaladMy colleagues and I made a pact to eat healthier, and we took turns sharing dishes. I'm happy to report that, thanks to recipes like this crisp and tangy salad, we all trimmed down. —Teresa Jordan, Springville, Utah
Jambalaya Rice SaladMy cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee
Almond-Apricot Chicken SaladHere's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, Minnesota
Ground Beef Taco SaladIn spring we look for something light and refreshing on the menu after the heavier comfort food of winter; this salad is a great solution. —Muriel Bertrand, Shoreview, Minnesota
Slow-Cooker Chicken Taco SaladWe use this super-duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping to measure the seasonings. —Karie Houghton, Lynnwood, Washington
Veggie Nicoise SaladMore and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Mimi's Lentil MedleyI made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
Chicken Quinoa SaladWe pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
Classic Cobb SaladMaking this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
Cool & Crunchy Chicken SaladWhen the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Southwest Shredded Pork SaladThis knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma
California Burger BowlsBurgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Shrimp Avocado SaladThe delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Ham & Mandarin SaladI created this salad at the request of all the men in our house. They asked for something tangy, sweet, spicy and manly. This fit the bill. —Patricia Swart, Galloway, New Jersey
Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Avocado & Garbanzo Bean Quinoa SaladThis delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Strawberry-Quinoa Spinach SaladWe make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Skinny Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Asparagus Nicoise SaladI’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota
Chicken Nicoise SaladThis salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Orange Chicken Spinach SaladFor a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
Grilled Pork Noodle SaladThe only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
Summer Splash Chicken SaladWhen it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Strawberry-Turkey Spinach SaladThis light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Originally Published: May 03, 2018
