What material is good for kitchen knives? What material is good for kitchen knives?

Material: the mainstream materials for making kitchen knives are 3CR 13, 4CR 13, 5CR 15MOV and 9CR 15MOV. The higher the carbon content, the greater the machining requirements, and the better and sharper the tool will be.

Let me introduce two common and better materials in detail, and you should understand their principles after reading them:

Stainless steel 1 and 9Cr 15Mov: 8.8-9.5% carbon, 0.5% chromium/kloc-0 and 0.5% molybdenum. The hardness can reach 58-60HRC. This kind of steel generally adopts composite technology to produce tools. 9 chrome steel with soft feet on both sides is adopted in the middle, which makes full use of the sharpness brought by its hardness. Composite steel has a composite layer to prevent it from cracking and curling Because the thickness of the cutting edge steel is easy to polish, it is convenient for consumers to maintain and polish during use.

2.440C: carbon 1.05%, chromium 13.5%- 14%, manganese 0.5%, molybdenum 4%, vanadium 0.4%, tungsten 0.4%, silicon 0.3%-0.8% and sulfur 0.03. 440C is famous for its high corrosion resistance, wear resistance, high strength and high hardness among all stainless steel alloys, and the hardness after heat treatment is about 60HRC. This steel can be used to make cutting tools, rolling bearings, valve seats, high-quality knives, surgical instruments, chisels, ball bearings and cutting tools for production, including hair clippers, scalpels, daggers and swords.

Analysis: There is little difference in hardness between the two steels after processing, so the sharpness of the produced tools is not very different. The latter is slightly better, generally not obvious. Speaking of the brand "Dengjiadao" of 9 chromium steel, their composite technology forged 9 chromium steel and won the national patent. You can try. I hope it helps you, forget about adoption!