In buying knives, a typical person may just get a good branded
Some may consider the price and take the cheapest one, thinking that all knives are the same.
They can chop, cut, and do what they should.
One of the most essential factors in buying a
It is important that consumers consider the main material in
Modern kitchen knives use ceramic material, which has been proven to be sharp for a longer time.
The disadvantage that most buyers are concerned about is how brittle it is.
Probably, ceramic has been long associated with chinaware and dinnerware.
Imagine chopping fruits and vegetables with those.
This makes steel knives still the preferred choice of most consumers.
What to consider
Before considering the best steel for a
Some manufacturers indicate the kind of metal and alloy they use for creating a
Hardness shows the steel’s capacity to resist deforming when used or applied with a force.
Some makers will add alloys such as Manganese to improve hardness.
Corrosion Resistance refers to a metal’s ability to resist deterioration due to external factors such as chemicals or acids.
Nickel and Chromium (especially on Stainless Steel) are the most used alloy for better resistance.
Consider toughness and strength of the blade too – where manufacturers add cobalt and nickel to improve the steel’s quality.
Some buyers consider edge retention (how long the sharpness will last) and the ease of sharpening, especially when it is dedicated for long time use.
So, what is the best?
You might have guessed it – the best steel for a
Since knives have a different use for each model, the characteristic of the best steel should be able to match its purpose.
We can say that there are three major
The first is for industrial or tool use, which uses hard steel alloy for cutting tools
Industrial knives are usually used in large-scale manufacturing such as paper cutting, timber, or recycling.
Experts would agree that the best steels for industrial applications are A2, D2, and M2.
Knifemakers would consider the steel’s toughness, durability, and edge retention for frequent or repetitive usage.
Industrial knives usually have different shapes that will make processing faster, producing more end product.
Because of this, it can be made from different steel compositions.
This kind of
An example would be a straight
This
Some machines need to use stainless steel as it deals with chemicals and liquids, such as in food manufacturing.
Another interesting
It should be able to deliver results by cutting the fiberglass without breaking or chirping.
Manufacturers use high carbon steel or stainless steel – but adds a special protective coating to keep the blade sharp.
Next is the most popular thing it is known for, the kitchen knife
This is one of the most essential items in every kitchen and comes in different sizes and purposes to assist in making good tasting and appetizing meals.
The most common metal used for the kitchen is stainless steel.
It is basically carbon steel with chromium for corrosion resistance.
The best ones are 420, 440, and 316 – where they are usually food-grade (does not contaminate or affect food) and easy to clean.
Some sellers market their kitchen knives to be surgical-grade, comparing them to the standards of sharpness and cleanliness required by healthcare providers.
The third purpose is for combat or fighting
Though a typical person may think of fighting knives solely as a weapon for self-defense, these knives are also used for hunting.
Some combat/fighting knives are made from carbon steel which is very tough yet easy to sharpen and lightweight.
But it has low chromium content, making it prone to corrosion.
Some knifemakers use stainless steel too, a steel blade known for its longevity.
However, some knives with this material tend to get blunt with hard use.
Combat or fighting knives could be classified into two – the full tang and the stick tang.
The full tang means the steel extends from the handle to the blade, while a stick tang uses a different material on the grip.
When buying a full tang knife, consider the grip on the metal handle as well and the blade used.
They may need to compromise on the blade’s material composition in consideration of the user’s grip.
A stick tang
These combinations of letters and/or numbers are codes that indicate what type of steel is used, and the added alloy or material in making them.
Though there is no exact guide to check on these codes, there are a lot of
There are publications that print magazines about knives too, which can be downloaded as digital versions.
In every category or purpose, there are better steels available but very rare in the market.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
Conclusion
Remember that when asking for the best choice, always consider its purpose in order for the salesperson or online seller to determine the best one for you.
An expensive brand does not automatically mean that you get the best one for your intended use.
The next time you buy a knife, consider checking the steel used to get the most out of your purchase.
Ryan Leavitt
Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!