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2. Chef's knife - Wikipedia

   en.wikipedia.org/wiki/Chef's_knife

   Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional ...

3. Steel casting - Wikipedia

   en.wikipedia.org/wiki/Steel_casting

   Cast parts often require machining to achieve accurate tolerances and desired surface finishes. Carbon steel is the easiest type of steel to machine. High-carbon steel can be more time consuming to cut or grind, and will wear tools faster. Low-carbon steel can get gummy, making it difficult to work with.

4. List of blade materials - Wikipedia

   en.wikipedia.org/wiki/List_of_blade_materials

   The blade is made of non-rustproof carbon steel, blue-plastered by hand and finely forged from the base to the tip of the knife. The 90 mm (3.5 in) long blade shows patina (dark spots) caused by decades of use. It can easily be sharpened to a shaving sharp edge. Carbon steel is a popular choice for rough-use knives and cheaper options.

5. Carbon Steel vs. Cast Iron: What’s the Difference Between ...

   www.aol.com/carbon-steel-vs-cast-iron-140000989.html

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6. Kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Kitchen_knife

   Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well.

7. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Carbon steel Carbon-steel cookware can be rolled or hammered into relatively thin sheets of dense material, which provides robust strength and improved heat distribution. Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven.