Which steel is best for knives?

There is no definite answer to the question which steel is more suitable for the production of knives. It all depends on the purpose for which the knife is intended. Even such “titled” steels as Damascus and Damask steel do not always cope well with their tasks. Modern alloys often have the best characteristics and are capable of performing a wide variety of functions.

The basis of any type of steel is made up of two elements - iron and carbon. The latter is responsible for the level of hardness. The higher the carbon level in the alloy, the harder the product will be. The optimum indicator is 0.7%, but there are instances with a higher level of this element. The upper limit is set at 2.14% - if you exceed this value, you will get cast iron, which, of course, is not suitable for making any kind of blade. Additional properties provide additional elements that make up the steel.

1. Manganese. This element allows you to improve the quality of calcination of the metal, to form its structure, as well as to increase strength.
2. Chromium protects steel from corrosion, but its excess will make the metal brittle.
3. Nickel also gives resistance to corrosion and makes the blade more durable.
4. Molybdenum performs several tasks. It increases strength, the ability to calcine, makes the metal more elastic and less brittle.
5. Vanadium in the steel composition it is responsible for the strength and hardenability of the blade.
6. Silicon It is considered a universal additive that can improve various characteristics of the metal.

In addition to the listed elements, which are most common, tungsten, nitrogen, sulfur, and some other components can be included in the composition of the alloy.

Despite the importance of the composition, it does not play a decisive role. The final quality of the metal also depends on heat treatment and hardening. It is the totality of all these points that determines the presence of certain characteristics, among which the following are key.

1. Hardness, that is, the ability of the blade to withstand significant external loads.
2. Wear resistance.
3. Strength. Non-professionals sometimes confuse this indicator with hardness, using two terms as synonyms. However, the two properties have completely different meanings. The solid blade can withstand heavy loads without deformation, and the durable blade is resistant to chips and cracks. In addition, the level of strength and hardness are interconnected - with an increase in one indicator the second invariably decreases.
4. Resistance to corrosion. Another important indicator. Wherever a knife is used - in the kitchen, on a hike or on a hunt, it often comes into contact with water (and a hunter also comes in contact with blood), which negatively affects the working properties of the blade. Therefore, "anti-corrosion" refers to one of the most important characteristics.
5. Ability to hold sharpening.
6. Ease of sharpening.

Of all the varieties, the most famous are two - damask and damask steel. Even people very distant from the world of knives have heard of these alloys, the products of which have long been considered the most reliable, strong and durable. In addition, they had an attractive appearance due to the characteristics of the composition and hardening, which was of additional importance to customers. But not only the external appeal made damask and damask blades so popular. These types of steel also had good performance, perhaps the best for their time.

So, damask steel, which included complex carbon compounds and small fractions of iron, has high strength, good cutting ability and flexibility. In addition, it is distinguished by a specific pattern, which is formed as a result of hardening of the blade, and a special fibrous structure. A knife made of such metal is a reliable and durable tool; it can be used both in the kitchen, and on hunting or fishing.

The Damascus version is based on the same components as any other steel - carbon and iron. Extra flexibility and strength are given to the blade by additional elements added to the alloy. After heat treatment, the surface of the blade made of this steel is covered with an interesting, chaotic pattern, which is the result of mixing the layers.

These two types of steel can be called legendary. From ancient times to the present day, a special attitude to them has been preserved, and it is not only a matter of “technical characteristics”. That damask, that damask metal has a rich history, mentions of them are found in Russian epics and ancient Arabian tales. Yes, perhaps in those days, such blades were the most advanced weapons, but now the situation has changed somewhat.

Nowadays, it cannot be said that damask or damask steel is the strongest in the world. Modern technologies and updated compositions have allowed to create alloys that are not inferior, and sometimes even superior in their characteristics to the famous blades. For instance, stainless steel 95X18 or 100X13H is almost universal, it is able to satisfy 98% of consumer requirements.

In addition, like any other metals, Damascus and Damascus steel have not only their advantages, but also disadvantages.So, the first of them is susceptible to corrosion. To protect the blade from rust, you need to make an effort - thoroughly wash and dry it dry after use, cover with special compounds, store in a dry place. A damask knife is quite difficult to grind in “traveling conditions” - you will need to spend time and effort, and in addition, you need to choose the right tool for sharpening. The first stone that comes across will not cope with this task.

Knives with a titanium coating have proven themselves well. Such blades are distinguished by a black or golden color of the blade. They have high strength (up to 90 HRC on the Rockwell scale), additional protection against corrosion, and hold grinding for a long time. An important fact is that with increased hardness of the blade, the strength level does not decrease. This is exactly the case when you can get "all at once" - both hardness and strength.

Modern metallurgy offers a large number of alloys with a variety of properties. A person who is far from this area, it is difficult to distinguish one species from another, and does not seek to distinguish. He wants to buy a high-quality knife made of good steel, which will last a long time and will cope well with his tasks. To date, the most popular alloys are as follows.

• M390. This is a premium stainless steel representing an elite price group. It is wear-resistant, durable, not afraid of external factors, not susceptible to rust and holds sharpening well.

• ZDP189. Also applies to luxury brands. It is characterized by high hardness and ductility.

• CPM S35 VN. In the manufacture of this brand, powder steel with the addition of niobium is used - it is a shiny metal of gray-silver color. A knife made of such an alloy has increased sharpness and strength.

• ATS-34. This brand is originally from Japan, it is characterized by high sharpening sharpness and strength. The disadvantages of metal include susceptibility to corrosion.

• VG-10. This steel is very similar in its characteristics to the ATS-34. The composition includes a large amount of chromium and vanadium - elements that increase the strength of the blade.

• 440C. This brand is in greatest demand not only in Russia, but throughout the world. The composition includes a large amount of chromium and carbon. A knife made of such an alloy is easy to sharpen and has good anti-corrosion properties.

• AUS-8. Another steel made in Japan. Of the advantages - insensitivity to corrosion processes, but there are much more minuses, including poor retention of sharpening.

The rating does not include all well-known steel grades. It indicates those that are most in demand and consumer confidence. In Russia, 440C steel blades gained wide popularity due to their good technical characteristics and affordable price.

In addition to the specified steel 440C, several other types can be distinguished, such as BG-42, AT S-34, which contain a small amount of chromium, but as much as 4% of molybdenum. These alloys are classified as ball-bearing stainless. They have high wear resistance, which distinguishes them from other brands. The d2 alloy proved to be quite good, liked by manufacturers from America. In terms of its combination of qualities, this steel is well suited for the production of knives for almost any purpose.

The main selection criterion is the scope.The list of necessary qualities that it should possess and the type of steel depend on where, in what conditions they will use the knife. For example, for a kitchen knife, a sufficient level of strength and the ability to hold sharpening for a long time is important. For a skinning tool, it also matters how quickly and easily it can be sharpened.

For the same hunting knife, its cutting ability is important. This property has carbon, damask, damask, powder, alloy steel. There are several basic criteria that are equally important for blades of any purpose. These include:

• hardness.
• strength.
• corrosion resistance.

A high level of hardness protects the blade from external influences and deformation. Good strength makes the knife resistant to chips or cracks. A blade with a high strength under bending will bend, but will not break. Anticorrosion properties make the knife more durable - after all, water or blood, which it often has to "meet" with, does not have a harmful effect. As for manufacturers, here we can distinguish the following companies that have proven themselves in the global market:

• Solingen (Germany);
• Wenger (Switzerland);
• Vinkison (England).

Positive feedback and popularity were also won by knives from Finland, America, Sweden and Japan. Among domestic manufacturers a special position products of the Kizlyar and Zlatoust plants. Modern technologies that are used at these enterprises have allowed to create high-quality products that are not inferior (and sometimes superior) in their characteristics to foreign analogues.

However, not all qualities of the alloy depend on its composition and production conditions. Properties such as flexibility, brittleness, softness, ability to quickly become dull are directly dependent on the heat treatment of the material.

It is impossible to name some universal grade of steel, the knife from which will have all the necessary qualities. It all depends on the scope of use. It is she who determines which characteristics of the blade will be key. Camping, hunting, fishing or domestic needs - in each case, the different characteristics of the knife are crucial.

Perhaps the only thing you should not pay attention to when choosing a knife is its cost. It is far from always an indicator of the high quality of the blade. And the first knife you like is also not worth it. It is better to spend time, go around several stores, see reviews on the manufacturer’s website, compare prices - and only then make an informed decision.

Next, watch a video about which steel are used for knives.