Steel, ceramic, titanium... What are the differences?

Steel:

It's the steel (an alloy of iron and carbon) that makes up the blades of kitchen knives that defines its quality. Carbon givessteel its hardness. The more carbon it contains, the harder it will be. A hard blade can be sharpened more precisely and will remain so for longer. There are 3 main types of steel used in cutlery: carbon steel, stainless steel and damascus steel.

Ceramic :

Extremely sharp, the blades of ceramic knives can retain their cutting edge for a very (very) long time. They also have many anti-allergic qualities and do not rust.

Titanium :

Widely used in underwater cutlery, titanium blades are extremely rare in kitchen cutlery.

Our advice:

If you're looking for long-lasting equipment:

Buy a good steel knife with the right sharpening equipment! There's no point investing in a good knife if you don't know how to maintain its edge.

Titanium knives represent a serious and very interesting alternative.

If you want a razor-sharp knife, but don't want to have to maintain it :

Choose a ceramic knife, which will retain its sharpness for a long time (a year or more), won't need daily sharpening, won't rust, etc...