With recent advances in metallurgy (the science of metals), stamped knives are approaching the strength and durability of forged. As such,
metal type is often a more important determiner than how a knife is made. There are three types of alloys (metal mixtures) used to create
commercial cutlery.
Carbon Steel
• Most common in commercial cutlery
• High carbon content makes the blade strong and easy to sharpen
• Not stain resistant and can become discolored if not properly maintained
Stainless Steel
• Difficult to sharpen
• Also referred to as surgical steel
• Brittle blades do not hold an edge very well
• High chromium content, making them stain free
• Found primarily in the medical field for one-time uses
High Carbon Stainless Steel
• Most expensive steel type
• Sought after by those wanting an easy to maintain kitchen knife
• High carbon content makes the blades strong and easy to sharpen
• They have just enough chromium to keep the blades lustrous and stain resistant
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