No matter what level you consider your cooking to be, if you're getting into the kitchen, you've got to get really familiar with holding and using a kitchen knife. But, if you're first starting out, here are some words to the wise: steer clear of carbon steel knives. Despite being extremely popular among professional chefs, there's a good reason why carbon steel knives aren't exactly beginner-friendly.
Not all knives are created equally. Especially revered antique ones made from carbon steel and kept in great condition. These knives are found all over the world at vintage stores, estate sales, or even from a seller's own private collection, most dating back to the early 1900s. Carbon steel knives differ from stainless steel in a variety of factors. Primarily, their material, price, and upkeep are all different.