Different types of knife blade steel

When you plan to buy a new kitchen knife set, it is important to know that the blade material is different. The blade can be made of ceramics, titanium, various steels or even plastics. Continue reading to understand the various materials and their correct usage.

High carbon stainless steel is more expensive, so it is usually used in better knife sets. These blades are able to fix the edges and are not likely to rust or fade. They essentially combine the advantages of carbon steel and stainless steel, while eliminating the disadvantages. Many high-end blades add a small amount of other alloys to further improve durability and sharpness.
By far, steel is the most commonly used material. Carbon steel is mainly composed of iron and carbon. It is cheap and can maintain the advantage. The disadvantage of carbon steel is that it is easy to rust and discolor. After each use, the carbon steel blades must be dry and clean. Stainless steel is mainly composed of iron and has a high chromium content. Low carbon stainless steel is mainly used in cheaper tools. Low-carbon stainless steel is commonly used in sawtooth cutters because this type of steel is difficult to sharpen.
There are two different methods of manufacturing steel blades. Two common methods are forging or stamping. The punched blades are cut from large sheets of steel and then heat treated and sharpened. The forged blade is made of a piece of steel, which is pounded into the shape of the blade. Compared with stamping blades, forged blades tend to be heavier.
Titanium knives are light and not easy to wear. They are usually expensive and cannot hold or hold the edges well. For the money spent on buying a set of titanium, you can buy a better set of high carbon stainless steel knives.
The laminated blade combines hard and brittle steel with harder steel to form a layered blade. A good laminated blade will have hard steel that will maintain sharp edges and be surrounded by a harder steel layer. The edges of the laminated blades are very sharp, and usually last longer than other types of metal.
There are two types of non-metallic blades on the market. Ceramic knives are relatively new in the tableware world. Although making a blade seems to be a strange material, ceramic can be sharpened to a thin edge that can be used for a long time. They are also non-corrosive, but if dropped or hit on a hard surface, they are easily chipped and broken. For those seeking non-metallic blades, plastic knives are another option. The plastic is not sharp enough to cut fruits and vegetables.
Choose the material that best suits your needs. I prefer high-end laminated blades or high-carbon steel blades used in Japanese steel. I like how they are cut, and they tend to keep the edges well. No matter which material you choose, it is best to have a little knowledge.