"micro-carbide" knives, such as those made with powdered metallurgy technology, were gaining popularity among both professional chefs and home cooks. These knives are typically made with advanced materials like SG2 (Super Gold 2) or ZDP-189, which contain high levels of carbon and other elements that contribute to their exceptional hardness and edge retention.
The benefits of micro-carbide knives include:
Hardness and Edge Retention: Micro-carbide knives are extremely hard, allowing them to hold an edge for longer periods compared to traditional high-carbon steel knives.
Durability: Due to their advanced materials and manufacturing process, micro-carbide knives are often more durable and less prone to chipping or cracking.
Versatility: These knives can be used for various tasks, from delicate slicing to heavy chopping, thanks to their hardness and excellent edge retention.
Resistance to Corrosion: Many micro-carbide knives have good corrosion resistance, making them easier to maintain than some high-carbon steel knives.
Thin and Lightweight Blades: Some micro-carbide knives feature thin and lightweight blades, providing a comfortable and agile cutting experience.
However, it's important to note that opinions about knives, including micro-carbide knives, can vary among professional chefs and individuals based on their personal preferences and cooking styles. While many chefs appreciate the advantages of micro-carbide knives, some may still prefer traditional high-carbon steel knives for various reasons, including:
Ease of Sharpening: Traditional high-carbon steel knives are often easier to sharpen for some individuals. Achieving a super-sharp edge on a micro-carbide knife may require more skill and specialized sharpening equipment.
Tactile Feedback: Some chefs prefer the tactile feedback they get from sharpening and using high-carbon steel knives, as they feel more connected to the sharpening process.
Thinness and Flexibility: Some traditional high-carbon steel knives are known for their thinness and flexibility, which some chefs find advantageous for certain cutting tasks.
Aesthetics: Some chefs appreciate the aesthetics and patina that develop over time on high-carbon steel knives, giving them a unique and characterful appearance.
In terms of sharpness, micro-carbide knives are capable of achieving extremely sharp edges similar to or even surpassing old-school high-carbon steel knives. The high hardness and fine-grained structure of the micro-carbide materials allow for exceptional edge sharpness. However, as mentioned earlier, achieving and maintaining that sharpness might require more specialized equipment and skill, especially if you're sharpening the knives yourself.
In summary, micro-carbide knives are highly regarded for their hardness, edge retention, and overall performance in the kitchen. Some professional chefs find them to be excellent tools, while others may still prefer the charm and familiarity of old-school high-carbon steel knives. Personal preference, cooking style, and the specific tasks at hand all play a role in the knife choice of professional chefs and home cooks alike.