What steel can be used as a kitchen knife?

Among domestic kitchen knives, there are mainly stainless steel knives and carbon steel knives: carbon steel knives, commonly known as "iron knives", are sharp, but easy to rust and difficult to take care of. Stainless steel knives are based on carbon steel knives, and elements such as chromium, molybdenum and vanadium are added, which are rust-proof and corrosion-resistant, so they look cleaner and more beautiful, are not easy to rust, and are relatively simple to handle. Sharpness of high hardness steel, such as 8 Cr, 9 Cr, Damascus, etc. , even more than the carbon steel knife.

Steel is the general name of iron-carbon alloy with carbon content ranging from 0.02% to 2. 1 1%. It is usually rich in other elements, and some characteristics are improved according to the required applications. There are many steels that can be used as knives. The most common steel grades used as blades are usually divided into the following categories:

1, tool steel

Hard alloy steel, which is mainly used for manufacturing various cutting tools, has high hardness, high wear resistance and appropriate toughness. Tool steels are generally divided into carbon tool steels, alloy tool steels and high-speed tool steels. Some popular steels, including D2, O 1, CPM series crucibles and more advanced M4, belong to tool steels.

Some tool steels have high carbon content and good retention, and are suitable for small straightness; There are also some with slightly lower carbon content but extremely high toughness, which are suitable for chopping.

2. Carbon steel

Refers to the iron-carbon alloy with carbon content of 0.0218% ~ 2.11%,also known as carbon steel. Carbon steel can be said to be the most widely used steel. It is usually used for rough purposes that require high toughness and durability in knife making, and is commonly used in survival knives and machetes.

The biggest advantage of carbon steel is that it is easy to heat treat and polish, and it can polish with high sharpness. However, there is also an obvious disadvantage: the rust resistance is not very good and it is easy to be corroded, so some blades will have coatings on their surfaces. The most popular carbon steel is 1095, which is mostly used in traditional European hunting knives, large cutting knives and sabers. In addition, 1040 and 1060 are popular.

3. Stainless steel

Basically, chromium and other elements are added to carbon steel, which improves corrosion resistance, but usually at the expense of reducing toughness. Stainless steel is mostly used for EDC tools, and the popular ones are 440C, 154CM, AUS, ATS-34 and crucible SxxV series steel. However, it should be noted that it must contain at least 13% chromium to become a real stainless steel.

4. Damascus corrugated steel

Damascus steel with beautiful patterns is also favored by the knife-making industry, especially the production of high-grade knives. Modern Damascus steel follows the practice of pure metal bonding, and two or more steels are processed into rigid and flexible tool blanks by folding forging process.

Damascus steel is a very popular laminated composite steel with hardness and toughness, unique aesthetic charm and mystery.

Some special steels are also suitable for knives, especially for some knife friends, such as the following.

5. Spring steel

Refers to the special alloy steel for manufacturing various springs and other elastic elements. The biggest advantage of this steel is its high toughness, and its straightening ability is superior to that of carbon tool steel, so it is suitable for making larger outdoor tools. In addition, spring steel is cheap and easy to get, with high cost performance.

6. Bearing steel

The steel used to make balls, rollers and bearing rings is one of the most stringent steel grades in all steel production, with high and uniform hardness, good wear resistance and toughness, and good rust resistance. The carbon content of bearing steel is about 1%, which is very suitable for manufacturing all kinds of large, medium and small tools, and the requirements for quenching are not too high.

Extended data:

The quality of the knife is not only related to its own material, but also related to design and heat treatment, and also depends on steel. Without good steel, both design and heat treatment are useless, so a good knife must achieve three aspects in order to achieve a good knife.

Blade steel is the most important factor that determines the performance of your knife. Different blade steels have different performance characteristics. Good tools are outstanding in hardness, toughness, rust resistance, wear resistance, grindability and machinability. Generally, blades are welded with 1Cr 18Ni9Ti, and the blades can be made of ordinary carbon steel and tempered at medium temperature.

There are many kinds of kitchen knives, which can be divided into Chinese kitchen knives, Japanese kitchen knives and foreign kitchen knives besides those designed for various purposes. Japanese kitchen knives are generally used with chopping boards to prevent the blades from being damaged after cutting off the ingredients. Most foreign kitchen knives can be used directly on the conditioning table.

Beijing rail transit prohibits kitchen knives. You can't take a kitchen knife by subway, subway and other means of transportation.

1, chop: chop, chop meat, or chop bones into small pieces. The blade is thicker and heavier.

2. Slicing knife: suitable for cutting shredded pork, fruits and vegetables.

3, fruit knife: cut fruit and smaller food.

4, serrated knife: suitable for cutting fruits with more water.