What is the best material for Knife blades?

Every material offers up varying advantages and disadvantages:

Ceramics’ advantages: Stays sharp for longer, less need to sharpen, very good at slicing, and they stay taint free. Ceramic’s disadvantages: They are brittle – so you can not chop

Steel is durable, easily maintained and adaptable: it can be mixed with other metals to improve the blades properties; such as carbon steel, vanadium, molybdenum, chromium.

There are cooks who remain adamant that only “carbon steel” will sharpen to a critically sharp edge, but it will also stain and rust easily, so definitely not dishwasher safe!

Surgical grade stainless steel, as used by many Stellar knife ranges, presents low maintenance, a very sharp edge and will serve well in all aspects of kitchen use, this is why it is the most commonly used material in kitchen knives.