There are hundreds of types of steel used for knife blades, but they can only be categorised into three basic types: Monosteels, which include carbon and stainless steels, powder steels and Damascus steels.
Carbon steel / carbon steel:
Carbon steels contain no or very few additives or alloying elements and are therefore referred to as unalloyed or low-alloy steels.
Carbon steel is characterised by a particularly high hardness (Rockwell hardness of over 60 HRC) and therefore edge retention (how long does the blade remain sharp?). Nevertheless, sharpening with knife sharpeners is relatively easy.
As no or hardly any alloying elements - and therefore no chrome - are used, the blades are unfortunately not rustproof. This means that unsightly marks quickly appear on the blade.
As only carbon is added to the steel, it is relatively inexpensive despite its high hardness. Its use for knives and other cutting tools such as swords, scissors, axes and hatchets is therefore obvious.
Carbon steel has now been largely replaced in Europe by ...
Stainless steel / Inox:
Inox is another name for stainless steel. Due to the particularly high chromium content of usually over 13% in the alloy, these steels are particularly corrosion-resistant and comparatively easy to clean.
The carbon content, on the other hand, is very low. Other common additives for stainless steel are molybdenum and vanadium. The former also increases corrosion resistance. In the absence of carbon, the latter ensures greater strength and toughness, which also improves edge retention (HRC usually 55-60).
The decisive advantage of stainless steel blades is that they require less maintenance than carbon blades. They do not tarnish on contact with liquids and are also less sensitive to fruit and lactic acids.
The major disadvantage, however, is the reduced sharpness due to the high chromium content.
Powder steel / powder metallurgical steel:
Such steels are a very recent development that began at the end of the last century and revolutionised steel production.
Normally, steel is cast, cooled and moulded. With powder metallurgical steel, the components are finely atomised in a nitrogen atmosphere. The powder is collected in a sealed capsule, heated to a high temperature and recombined. The resulting block is then processed further.
This process makes it possible to add more alloying elements while avoiding impurities.
As a result, particularly homogeneous high-tech steels with new properties can be produced. However, this very complex manufacturing process has a significant impact on the price. In some cases, extremely hard steels with Rockwell hardnesses of over 65 HRC are produced, which can hardly be sharpened without diamond grinding rods.
Damascus steel / Damascus steel:
Damascus steel has a tradition of well over 2000 years in the manufacture of weapons and knives.
In traditional production, layers of high-carbon, hard steel and low-carbon, flexible steel are forged on top of each other and repeatedly folded until several hundred layers of steel lie on top of each other.
The resulting steel not only has a very special, unmistakable wavy look that distinguishes it from other types of steel, but is also very hard (58 to sometimes over 62 HRC) and yet flexible and break-resistant.
However, there is also non-genuine Damascus, in which only one alloy is used. The look is created either by folding the blade several times until the typical wavy pattern can be seen, or the pattern is simply lasered onto the blade.
However, the difference to genuine Damascus is easily recognised by the price. Prices for counterfeit damascus are usually in the two-digit range, while prices for genuine damascus are in the three- to four-digit range.
High-alloy / low-alloy
Carbon steels are unalloyed or low-alloy steels. Apart from carbon, they generally contain no or only a few other alloying elements. The proportion of additives is less than 5%.
In the case of high-alloy steels, the sum of alloying elements can sometimes exceed 20%. The chromium content alone can be 18-20% in stainless steels.
Properties of steel
The steel grades differ in their alloy components and therefore in their properties.
Hardness: The hardness essentially determines how stiff or flexible a blade is. This is also related to its sharpness and edge retention. At very high hardnesses, a blade is particularly stiff, but can also become porous and brittle. Harder blades can be sharpenedwith more acute angles.
Sharpenability: It indicates how easy a knife blade is to sharpen or hone. As a rule, the higher the hardness, the more difficult it is to sharpen a blade. Diamond sharpening rods or ceramic sharpening rods may be required.
Edge retention: The longer a knife blade retains its sharpness after sharpening, the better its edge retention. Higher hardness and larger grinding angles increase the edge retention.
Corrosion resistance / rust resistance: Corrosion resistance is mainly achieved by adding chromium. With a high chromium content, there is practically no more staining or discolouration of the steel.
Steel additives and their properties
Listed below are most (but not all) of the elements that may be added to steels. Not all of these elements are desirable and are only included due to the manufacturing process.
The elements determine the various properties of the steel, such as hardness, flexibility or corrosion resistance.
C
Carbon
Carbon is not only historically the most important and influential alloying element in steel production. The higher the carbon content, the higher the hardness. In return, however, the steel is more difficult to machine in every respect. In addition, the higher the carbon content, the more brittle and less corrosion-resistant the steel becomes.
Advantage: Increases hardness, improves wear resistance and reduces abrasion under stress.
Disadvantage : Too high a carbon content makes it brittle, fragile and susceptible to corrosion.
Cr
Chromium
From a chromium content of around 13%, the steel becomes very corrosion-resistant - but not stainless. This means that corrosion proceeds more slowly, but is not completely prevented. To a certain extent, chromium can even make the blade harder. However, the higher the proportion afterwards, the softer the blade becomes again.
Advantage: Improves corrosion resistance more than all other elements.
Disadvantage : Reduces toughness at high percentages.
V
Vanadium
Vanadium is the key element for increasing the hardness of steel and is indispensable in most powder alloys. Blades with vanadium are extremely abrasion-resistant, i.e. knife steels remain sharp for longer.
Advantage: The blades not only become harder, but also less brittle and fragile. In addition, sharpenability is improved due to a more uniform microstructure.
Disadvantage: -
Mn
Manganese
Manganese increases the hardness of the steel by forming harder and more resistant carbides. This leads to higher wear resistance and hardness of the steel.
Advantage: Increases hardness, hardenability and wear resistance to a certain degree. In combination with e.g. chromium, corrosion resistance can be increased.
Disadvantage: However, contents of more than 4 % can lead to the formation of a brittle martensitic structure even when cooled slowly. The edge retention of the blade is reduced.
Mo
Molybdenum
Molybdenum increases corrosion resistance and is often used together with chromium in stainless steel. It also reduces wear on the steel, which means the blade stays sharp longer and is more wear resistant.
Advantage: Can increase the toughness of the steel, making the blade more resistant to cracking and chipping.
Disadvantage: Reduces ductility during manufacture.
Co
Cobalt
By increasing the hardness, cobalt also helps to improve the wear resistance of the steel. Knife steels with cobalt remain sharp for longer. Cobalt is only found in small quantities in knife steels.
Advantage: Increases strength and hardness. Strengthens the individual properties of other alloying elements as a secondary addition.
Disadvantage: -
W
Tungsten / Tungsten
Tungsten forms very hard tungsten carbides, which increase the hardness of the steel. These carbides are extremely abrasion-resistant and ensure that the blade remains sharp for longer. It is used for high-quality knives that require high edge retention as well as resistance to deformation and breakage.
Nickel is only added in traces to many knife steels, as nickel reduces hardenability. The blade becomes less brittle and more resistant to breaking and chipping.
Advantage: Increases toughness and improves corrosion resistance, especially against acids and chlorides.
Disadvantage: Reduces hardness.
Nb
Niobium
Niobium is an alloying element that can be used in knife steels, but is less common than other alloying elements. Niobium can help to improve the corrosion resistance of the steel, although it is not as effective in this area as other alloying elements such as chromium or molybdenum.
Advantage: Niobium, in combination with certain alloying elements, can help to improve hardness and strength.
Disadvantage: -
N
Nitrogen
Nitrogen increases the strength of the steel, especially in combination with other alloying elements such as chromium and molybdenum. This contributes to improved edge retention and wear resistance of the blade.
Advantage: Improves corrosion resistance even with low additions.
Disadvantage: Reduces toughness even in small quantities.
Si
Silicon
Silicon is a secondary additive that reinforces the positive effects of carbon and partially offsets the negative effects.
Advantage: It increases the hardness and strength of the steel, but at the same time makes it softer and less brittle. The edge retention is also significantly increased.
Disadvantage: -
Cu
Copper
Copper is an alloying element that occasionally occurs in knife steels, but normally in relatively small quantities. Copper helps to improve the corrosion resistance of the steel, especially in acidic environments or in contact with salt water. It forms a protective oxide layer with the steel, which protects the surface.
Advantage: Increases corrosion resistance.
Disadvantage: Reduces hardness and wear resistance.
P
Phosphorus
Phosphorus is a steel pest that enters the steel in small quantities during production. Efforts are made to keep the proportion below 0.04 % wherever possible.
Advantage: -
Disadvantage: Makes the steel very brittle even in small quantities.
S
Sulphur
Sulphur is also harmful to steel. As with phosphorus, the proportion should be below 0.04%.
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