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Part 6:
Comparing Types of Knife Steel

Knife Steel Comparison | FSW Restaurant Supply

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 major types of alloys (metal mixtures) used to create commercial cutlery.

Choosing the Right Knife Steel

Carbon Steel

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

Shop Carbon Steel Chef's Knives

Stainless Steel

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

Shop Stainless Steel Paring Knives

High Carbon Stainless Steel

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
Shop High Carbon Stainless Steel Carving Knives

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