We all look for a sharp and high-quality knife in our kitchens; But usually we don't pay much attention to the metal used to make the knife or the material the knife is made of. But in contrast to artisans and manufacturers, they spend a lot of care and obsession to choose knife steel. Since the steels used to produce knives are made with various alloys, it may be useful to know some of the most widely used ones.
Non -stainless steel carbon steels (non -stainless
The first group of alloys that we want to introduce to you is a group of carbon steels that are not considered in the stainless steel or stainless steel family. These alloys may be weaker than stainless steel; But when we want to use them to make knives, the situation is different. In fact, among the types of metals used to make knives, one cannot easily pass by carbon steel; Because if they are subjected to heat treatment in a proper way, we will get an alloy that will finally provide us with an extremely powerful blade! Although these types of blades are mostly for outdoor use and are not recommended for kitchen knives or cutlery.
Stainless knife steel D2
One of the common steels in the knife industry or steel for making knives is called D2, which is famous for its relatively high percentage of chromium element (about 12 %) and hardens in the air. Of course, this alloy is in the semi-stainless category and is far from reaching the highest level of stainless steel. By using this material as knife steel, you will have products that are resistant to rust and will not wear easily. This metal is harder and stronger for making knives than other steels such as ATS-34.
A2 knife steel
When looking for special metals and alloys for making If you are looking for a knife, you will definitely come across the name of A2 steel. This alloy, which is from the air-hardened tool steel family, has a higher hardness than the D2 alloy; But it cannot withstand wear as well as it. For this reason, it is known as the best metal for making knives with non-continuous uses, such as combat use. To improve and maintain the edge of the blade with this grade, it can be cryogenically sharpened.
W-2 knife steel
Another One of the most famous types of steel for knife making in the knife making industry, which has unique compositions, is W-2, which uses 0.2% vanadium to make it. W-2 type of metals for making knives, compared to W-1, which is an excellent alloy, the presence of vanadium in this alloy helps the knife blade to become very strong and more resistant to abrasion.
Series 10 steels
Among the various alloys to choose for knife making steel or the best metal for making knives, the name of Series 10 alloys is very bright and these materials are also raw materials. They are very widely used in this field. These steels are identified by grades including 1050, 1060, 1070, 1084, 1095 and several other alloys. Usually, the smaller the number, the lower the percentage of carbon in it, and this causes the strength to decrease and the toughness to increase. 1095 steel is commonly used for fruit knives and dining knives and is easy to sharpen. The 10 series knife steel contains 0.95% carbon and 0.4% manganese, is relatively hard and sharpens easily, is cost effective, and achieves a superior edge to most stainless steels
Knife Steel O1
If we want to introduce the best metal for making knives, we have to introduce O1. This alloy is the best option for making and polishing the blade and is also very popular among traditional knife makers. Of course, you should know that O2 is another filler steel and is similar to O1; But these alloys are not considered to be anti-rust and you should lubricate them at regular intervals. First grade steels such as O1 and 1095 steel, if they are heat treated in a basic way, can compete with expensive stainless steel or stainless steel in choosing steel for making knives.
Stainless steel or stainless steel
Another group of knife steel that we are going to discuss in this article is stainless steel, which is familiar to all consumers of kitchen knives. Metal alloys for making knives are made of a combination of carbon and iron with a minimum amount of 11 to 13% by weight of chromium and can resist rust and corrosion well. The reason for this resistance is the creation of a layer of passive chromium oxide on the outer surface of the steel. These steels resist rust and chemical corrosion well. If we want to choose the best among the best alloys for making knives, this type of steel is definitely considered for knife making. Most kitchen knives are made from martensitic stainless steel.
420 stainless steel
A common type of stainless steel used for making knife blades is 420 or 420J steel. The metals used to make the 420 series knife can resist rust and corrosion; But on the other hand, it has low hardness and is known as soft steel among steels and wears quickly. Of course, with changes in the manufacturing processes, it can be made into a hard shape; But nevertheless, its edge will quickly slow down.
Stainless steel or steel 440A and similar grades including 425M, 420HC and A6
Other grades used as knife steel are these alloys, which are made in different types. This alloy is also a subset of stainless steels and can be hardened to a greater extent than the 420 model. Grade 440A also has good resistance to abrasion and does not rust, and on the other hand, because it can be sharpened easily, it is widely used for kitchen knives.
440C stainless steel
Usually, special attention is paid to this type of alloy when buying or selling knife sheet (buying steel sheet); Because there is more carbon and chromium in its composition. You should also know that knives made with this type of alloy sharpen well and usually slow down much later and keep their sharpness for a long time.
Knife steel 145CM or ATS-34
145CM stainless steel alloy was developed in an American company and is widely used for making knives. Grade 145CM is a high-performance stainless steel that has a relatively high carbon content and contains molybdenum elements. Overall, this grade provides a very sharp, hard and durable blade, although it is not as resistant to rust as the 400 grades.
VG-10 knife steel
VG-10 stainless steel, which is basically an alloy originating from Japan, is very similar to the ATS-34 and 145CM grades but with a higher vanadium content. This steel is very similar to the two mentioned samples in terms of properties, but it has more corrosion resistance and toughness. The extra vanadium also allows this alloy to provide an excellent blade.
S30V knife steel
S30V steel is a stainless steel with a chromium content. High (14%) which also contains molybdenum and vanadium. Very high quality knives are made with this steel. The properties of this alloy increase the toughness, corrosion resistance and ability to hold the blade. However, the higher hardness makes it difficult to sharpen this steel.