1. Carbon Steel
   

Carbon Steel knives are well known amongst the frequent knife users, amateur and professionals. They are well known because of their extremely sharp edges and good edge retention. On the downside they rust easily. That means regular maintenance and as well some other downsides (ex metallic taste to the food)

2. Stainless Steel
   

Stainless steel knives are well known because of their corrosion resistance properties, but not for their sharp edge. This is far from true for the new stainless steels available on the market nowadays. In this category can be found steels that have extreme edge retention.

3. Ceramic
   

Ceramic knives are the “newest” to the knife market. They can be extremely hard and thus hold an exceptional edge but they are also very brittle and sensitive to braking/chipping. Usually cannot be sharpened by the user. A ceramic knife is not to be considered a choice if you are professional. The only good option for ceramics would be a ceramic peeler, which has great performance.