What steel is the best for kitchen knives?

What is the best material for kitchen knives? Let's take a look at Bian Xiao's sharing today.

Different kitchen knives have different benefits, mainly depending on what we want to cut.

1, ceramic material: the main feature of ceramic kitchen knives is high hardness, but poor toughness. Ceramic knives don't rust, but they break easily and are suitable for cutting fruits.

2. Steel material: Steel has excellent hardness and toughness. It is very different from the ceramic kitchen knife. Easy to use, suitable for cutting vegetables.

3. Iron material: it is the most widely used tool material in ancient times. High hardness, good quality and wide application. It can be used to cut bones and vegetables. Iron kitchen knife is also a product that many families agree with now.

Expand knowledge: What steel is the best for kitchen knives?

1, carbon steel kitchen knife

The most common kitchen knife is made of carbon steel. Carbon steel is hard, and ordinary carbon steel can be easily made into hard blades with good retention. Due to the difference of microstructure, carbon steel tools are easier to sharpen and have better cutting force than stainless steel tools. Domestic carbon steel tools are usually cheaper.

Disadvantages: Due to the material of carbon steel knife, when cutting some ingredients, the ingredients will be oxidized and discolored. In addition, carbon steel tools are easy to rust and should be dried after each use. Wipe it with lard when not in use.

2, stainless steel kitchen knife

Stainless steel knives are now the mainstream of household kitchen knives. Stainless steel tools will be marked with some numbers, such as 3Cr 13, containing 0.3% carbon and 0/3% chromium, and molybdenum and vanadium are added to refine the grains. Because stainless steel tools contain active metals other than iron, they are not easy to rust, more beautiful and easier to store.

Disadvantages: Stainless steel kitchen knife is not as good as carbon steel kitchen knife, and the blade is more difficult to grind. The better the antirust performance, the lower the hardness of the tool. These two characteristics are contradictory and unified.

3, high-grade alloy steel kitchen knife

A high carbon and low stainless steel has excellent compromise characteristics, is hard and tough, is not easy to rust, and can keep sharp for a long time. For example, ZDP- 189 of Hitachi Steel, V3 of the United States, etc. Such extreme steel is used in high-end folding knives and Japanese kitchen knives, and some can reach an amazing 67HRC.

Disadvantages: the price is high, and if it is used at home, the performance is a bit wasteful.