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Steel Types & Additional information
Knife Blade Materials
· Usually made as an alloy of iron and carbon
· Often used for traditional Japanese knives.
· Steel knives are very sharp with a hard blade edge that holds its edge well for a long time. However, steel knives can chip easily due to their hardness and they are likely to rust if not maintained well.
High carbon stainless steel
· An alloy of iron and chromium that is durable and resistant to rust.
· High carbon stainless steel is used for ordinary knives.
· Although it is not as sharp as steel its rust resistance and ease of maintenance make it very suitable for general household use.
· The price of knives made from high carbon stainless steel range widely from cheap to expensive.
· This can be steel or high carbon stainless steel used as a core material which is sandwiched between stainless steel.
· Knives made from composite material are usually called clad steel knives.
· These knives have both the sharpness of steel / high carbon stainless steel as well as the toughness and ease of maintenance of stainless steel.
· Knives of this type are easy to sharpen as both sides of the harder core steel are of the softer stainless steel.
· Damascus steel was originally made by melting together iron and steel together with charcoal under a reducing (little to no oxygen) atmosphere. Under these conditions, the metal absorbed carbon from charcoal. Slow cooling of the alloy resulted in a crystalline material containing carbide.
· Modern Damascus steel or Pattern welded steel is made by layering iron and steel and forging the metals together by hammering them at high temperatures to form a welded bond. A flux seals the joint to keep out oxygen. Forge welding multiple layers to produce the watery effect characteristic of this type of Damascus steel, although other patterns are possible.
· When polished the unique ripple pattern appears on the surface making it a classic example of a high-end culinary knife.
· The greatest feature of ceramic knives is their rust resistance.
· Ceramic knives hold their edge well and remain sharp for a long time. However, the blade is weak against impact and can chip easily.
· Tests were done on using ceramic knives in the kitchen show that you can only use a straight push or pull cut if you use a rocking cut small pieces of the blade edge chip off the knife. It was also found that ceramic knives tended to cut into and catch on wooden cutting boards.
· Ceramic knives cannot be sharpened with ordinary whetstone.
Table of Blade Materials
Description of the Knife Parts