Beautiful Vintage Forgecraft Carbon Steel 10" Chef's Knife

I just got my hands on this beautiful Forgecraft chef's knife:

Forgecraft 10" Carbon Steel Chef's Knife

This is a 10" carbon steel knife. 

There are a lot of people that prefer carbon steel knives and look for these old chef's knives.

'Carbon steel' is what we used to call 'steel.' Once stainless steel hit the market, this metal became carbon steel. Knife enthusiasts like carbon steel for a lot of reasons — I suspect one big reason is that it's just plain different.

Carbon steel knives sharpen easily and to a very sharp edge. They do take more maintenance: carbon steel knives need to be dried after use so that they do not rust.

Forgecraft 10" Carbon Steel Chef's Knife

Carbon steel does develop a patina. The knife in these pictures has that patina. When carbon steel is new — coated with oil — it is the color that you would expect, the color of steel. With use, this 'new steel color' gradually changes to the patina as shown in these photographs. It can't be prevented, and is accepted.

The disadvantages are that you need to keep it dry, the patina, and a carbon steel knife can leave a taste on highly acidic foods.

I think carbon steel knives are like a hobby — some people just like to fuss over these knives as they use them. I do!