What are kitchen knife blades made of?
Posted on April 16, 2010
Filed Under Kitchen knife materials | Leave a Comment
Kitchen knife blades, like all knife blades, are made from various different metals, composites, and materials and each is made for specific cutting and chopping purposes in the kitchen:
- High-Carbon Steel – Pros: Carbon hold a very sharp edge. Easy to sharpen. Cons- The metal is brittle and can break under stress. It will discolor it comes in contact with high acid foods such as citrus. Any kitchen knife (or any knife for that matter) made of this metal should be thoroughly dried after each cleaning as it can rust.
- High-Carbon Stainless-Steel – most quality kitchen knives are made of this metal. Unlike high-carbon steel, this metal resist discoloration and staining and will hold it’s edge.
- Stainless Steel – Pros: resistant to discoloration and rusting. Cons: can stain. Because this metal is are more difficult to sharpen, it will become dull.
- Titanium – this metal is made from a composite of titanium and carbides. The metal is heat treated, making the blade extremely strong and flexible. Like high-carbon steel, titanium will hold its edge and is easy to sharpen.
- Ceramic – this type of material is very hard, but brittle, and can easily break under stress. It is best used for slicing, not chopping. When the blade becomes dull you should be sharpened by a professional.
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