What are kitchen knife blades made of?
A kitchen knife blade can be made of a variety of materials with each having it’s own attributes depending on what it is being used for.
Some materials are obviously better performing than others in terms of how well they hold their edge or sharpness, whether or not they impart a taste on the foods you cut, their durability (How well they can stand up to repeated use and washing.)
Kitchen knife blade compositions:
Before you consider purchasing any knife with these types of blade materials it would be a good idea to visit to your local cutlery store and try any one of them out to see which best fits your cutting needs.
- Carbon-steel – This is an inexpensive material that is commonly used in kitchen knife blades. Carbon-steel is easier to resharpen than stainless-steel but because it is vulnerable to rust and stains and may impart a metallic or “iron” flavor to acidic foods the blades must be cleaned, dried, and lubricated after each use.
- Stainless-steel – Stainless-steel is comprised of low-carbon 420 stainless-steel, a high-chromium low-end alloy that is often used in commercial flatware and must be frequently sharpened though most are highly resistant to corrosion.
- High-carbon stainless-steel – This material combines the best attributes of carbon-steel and stainless-steel. High-carbon stainless-steel kitchen knife blades do not discolor or stain and will maintain a sharp edge for a reasonable time. Most blades made of these two types of steel often include amounts of molybdenum, vanadium, cobalt, and other components to increase strength, edgeholding, and cutting ability.
- Laminated – Laminated blades combine hard brittle steel with a tougher steel. The hard steel is sandwiched (laminated) and protected between layers of the tougher steel allowing it to be less susceptible to damage and chipping and to hold its edge longer.
- Ceramic blade – A ceramic kitchen knife blade will retain its sharp edge longer than steel. It is light in weight, will not impart any taste to food and will not corrode. Its cons are that it is very brittle and will chip if struck against hard objects or sharpened improperly. It is also subject to snapping into if used to pry or lever. It is lightweight in the hand and it has no flexibility.
