As a person who deals with knives every day. I think with those basic tips, anyone can consider using carbon steel knives. However it is important to note that stainless steel knives have their place too. Modern stainless steels can be tempered as hard with as much edge retention or even better than carbon steel. The only area that carbon steel always wins is ease of sharpening, which is great for anyone doing their own sharpening. When I shop for wedding gifts, I pretty much look at western handled stainless steel knives exclusively.   It also makes sense for a busy line cook in a restaurant who may not have the time for constant knife cleaning and drying.   I discuss some of the popular kitchen knife steel options, both carbon and stainless, in this article about Japanese chef knives. Whatever you pick, keep it sharp and enjoy cutting! Enjoy kitchen, enjoy cutting!