1. Knife Steel – The Basics
It can be difficult to choose the best chef knife. At first it may seem
like a simple case of what’s the sharpest, coolest looking knife. But how well does the knife
take an edge? How long does that knife keep that edge?
Two knives with the exact same size and shape can be hugely different based on the type of
steel used to make them. And there are hundreds of different kinds of steel. Many are
designated by a series of numbers and letters, others are given a brand name.
Not all steels are suitable for use in kitchen knives, though. Each mixture of metals – an alloy –
has its own characteristics. Such characteristics might include hardness, flexibility or grain
(ability to take an edge). Though many different alloys – both patented and not patented – can
be used, there are three main groups of steels that are used to make chef knives.
1) High-Carbon Steel - High-carbon steel is the classic choice of chef knives, especially
vintage cutlery. It’s strong, takes a sharp edge, and stays sharp. Many professional chefs
prefer high carbon steel, especially chefs that learned very traditional European cooking.
The steel is prone to rusting and discoloring, though. Acidic foods like citrus or tomatoes
accelerate the process. The knife needs a lot of maintenance to stay clean, so it’s not a good
choice for anyone not willing to take the time to really care for the blade.
2) Stainless Steel – Despite the name, this steel isn’t 100% stainless. If left wet or not properly
stored, it will still rust. However, it does resist rusting and discoloring very well, and it’s easy to
maintain. This is the standard for inexpensive kitchen knives.
Stainless steel doesn’t take a cutting edge as well as high-carbon steel, though. It also dulls
more quickly. To maintain their optimal sharpness, these knives do require very regular honing
and sharpening.
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2. 3) High-Carbon Stainless Steel – The best of both worlds, high-carbon stainless steel has the
edge of high-carbon steel with the stain resistance of stainless steel. Most premium chef’s
knives now use this kind of steel.
The only down side of this I’d of steel is its cost. Knives made of this material do tend it be
more expensive, though durable and long-lasting.
Steel Additives
Steel is an alloy, which means its a mix of various metals and other materials. The exact
additives and their percentages are what make each individual type of steel. The following are
some common additives that you may see listed as a knife’s features.
Carbon – All steel has some carbon in it. Up to a certain point, it adds hardness and strength to
the steel. Too much carbon, however, and the metal becomes brittle.
Chromium – Chromium is the additive that produces stainless steel. “High chromium” is just
another way of saying “stainless.”
Manganese – This element is found in a lot of kitchen knives. At low concentrations it improves
the grain of the knife (which allows sharper edges) and helps the steel harden when it cools
after production. At higher concentrations, manganese makes steel harder but more brittle.
Molybdenum – This is a hardening agent that allows a steel to harden properly when it cools. It
also improves the steel’s resistance to rusting and staining.
Tungsten – This metal is also a hardening and grain-improving additive. It improves wear
resistance, which can contribute to an edge’s longevity.
Vanadium – A common grain-improving additive, high vanadium blades can be sharpened to a
very fine edge.
Tempering Steel
The outer layer of steel changes color during the tempering process, a chemical reaction due to
the heat.
All the additives in the world can’t help a knife that hasn’t been properly tempered. Generally
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3. speaking, tempering is reheating steel after it has been rapidly cooled. The process makes e
steel harder and stronger. All high quality knives will make reference to some kind of tempering
method, if only to say that they have one.
A knife bade is only as good as its steel. It affects the shape the blade can take and its ability to
maintain that shape. The knife’s sharpness can be affected by minute traces of other materials,
as can that edge’s durability. Though it may seem to be a trifling detail, steel can make or break
a knife – quite literally!
For more about the best knives, click here: http://www.bestchefknifereviews.com
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