Various Steel Grades Used In Knife Making

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1. Hardness

Hardness refers to the resistance to deformation when subjected to external compressive forces. The hardness of the tool usually refers to the strength, which is generally evaluated by HRC (Rockwell Hardness).

2. Toughness

Toughness refers to the ability to resist fracture and fracture when used in heavy-duty applications. It can also be said to be the ability of steel to bend without breaking. Cracks are the worst damage a knife can do and are very difficult to repair. Be aware that the harder a knife is, the less tough it will be. Of course, the evaluation of toughness is not as standardized as hardness.

3. Abrasion resistance

Wear resistance is the ability of steel to withstand abrasive and adhesive wear. Abrasion occurs as a result of contact between a softer surface and a rougher surface. Adhesive wear occurs when debris is transferred from one surface and adheres to another. Wear resistance is generally related to the hardness of the steel, but is also largely influenced by the specific chemicals in the steel. Among steels with the same hardness, the steel with larger carbide content is more wear-resistant.

4. Corrosion resistance

Corrosion resistance refers to the ability to resist corrosion, like rust caused by factors such as moisture, moisture, and salt. Note that high corrosion resistance does come at the cost of reduced edge sharpness.

5. Sharpness retention

Sharpness retention means how long a knife can stay sharp when it is used for a period of time. This is an aspect that people are very concerned about now, but unfortunately, there is a lack of a series of clear standards for the evaluation of sharpness retention, and most of the data are subjective. In my opinion, sharpness retention is a combination of wear resistance and the ability of the blade to resist warping.

Sadly, the best steel for knives is more than simply maximizing each of the above properties…that’s just one aspect. It is best to achieve a balance of strength, hardness and toughness. There are some blades that are made extra hard, but will snap or shatter if stabbed against a very hard surface. Conversely, a knife is very tough and can bend but its edge is not hard enough. Also note that people are often misled by the name “stainless steel”, when in fact all types of steel will discolor a little when exposed to air long enough. How you plan to use your knives and decide which steel is best for your situation

COMEE Houseware Industry has 14 years expereince to produce high quality kitchen knives, there are 20,000M2 production space, we use 3Cr13, 5Cr15MOV, German1.4116, Damascus high quality Steel to produce kitchen knives.

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