Different types of knife steel

Aspects such as the hardness and toughness of the steel largely shape the quality of the knife. Whether you are an amateur cook or a professional chef: a good quality knife is important for everyone. Want to know more about the different types of knife steel? Then be sure to read on!

The steels

Between European and Japanese knives there is a big difference. This difference is measured mainly in the hardness of the knives. The Rockwell hardness (HRC) (how hard the steel is) in Japanese knives is higher. European knives typically have a hardness between 52-58 HRC, while Japanese knives start with a hardness of 58 through 66 HRC. The toughness of the steel is determined in part by the complex alloys and exotic substances added to the steel. In addition to the hardness and toughness of the steel, additives such as Chromium (Cr), Molybdenum (Mo) and Vanadium (V) affect the end result. Knives with a chromium content of 11% or more are therefore well stain-resistant and are considered stainless steel (SS) in the knife world.

Due to the differences in steel properties, Japanese knives are generally thinner than the European varieties. The high carbon content allows the knives to be thinner. An advantage of this is less resistance when cutting. A disadvantage is that the knives are more fragile in heavier cutting.

In addition to the difference between European and Japanese knives, there is also a difference between stainless steel and carbon (carbon steel). Stainless steel has the characteristic of easy maintenance. Acid and other substances do not affect its quality as much. Carbon can oxidize faster, but has the advantage of being easy to grind.

The steels below are ranked from daily use to professional use:

Nitrum steel - stainless steel, X45CrMoV15 - stainless steel, X50CrMoV15 - stainless steel, Cromova 18 steel - stainless steel, Damascus steel

Nitrum steel - RVS

The steel type Nitrum is a special appearance in the steel types category. The nitrum is produced from a nitrogen enriched, Environmentally friendly stainless steel formula. Because nitrogen is easily available from the atmosphere, the production process causes little to no damage to the environment. The blade and handle are heated several times, after which both parts are seamlessly forged together. This makes the knife bacteria -free and offers extra hygiene and safety. Due to the optimum cutting power and microstructure, the nitrium steel can make the difference in the performance of knives For both professional and hobby chefs. The nitrum forged knives can only be obtained from the brand Arcos on Cookinglife.

X45CRMOV15 - RVS

The steel type X45CRMOV15 is a German steel, which is common in the Low segment knives. In addition to its own components, the X45CRMOV15 Steel consists of 0.45% carbon and the other composition of 15% between chrome, molybdenum and Vanadium. The steel is relatively cheap and therefore often occurs with Western makers. On Cookinglife offers the brand Diamant Sabatier A wide range of X45CRMOV15 knives.

X50CRMOV15 - RVS

The steel type X50CRMOV15 is a German steel that matches the above X45CRMOV15 steel. The big difference is in the carbon content, which comes to 0.5% with the X50CRMOV15. This German steel is very stain -resistant and is used for blades from, among others Wusthof and BK. The steel is very tough and has a low competitive order (time that the knife stays sharp). After multiple use, knives in general will wear out, for which you have a knife cutter or steel can use.

Cromova 18 Steel - Stainless steel

The so -called Cromova Staal, better known as Cromova 18, is used in the knives of the brand Global. The steel consists of a chemical composition, conceived by founder Yoshikin. It is known that 18% chromium has been incorporated in the steel, so that the blades are a better one corrosion resistance to have. The steel has 0.8% carbon and has a very fine grain structure, making the blades very sharp. This own patented steel species is seen as one of the better steels and surpasses the above compositions.

Well the Global knives for Japanese standards a fairly low Rockwell hardness of 58 HRC. The components of the Cromova Steel make the blades Very resistant to stains. In addition, the blades are easy to grind compared to other Japanese knives. This is due to the relatively low hardness of the steel.

Damask steel

The characteristic of Damast steel is that this steel out Multiple visible layers consists. This method used to be used often and provided one stronger. This is because a rough piece of steel was forged into a longer piece, after which it was folded double again. After this the piece of steel was forged on top of each other and the process was repeated. At the end of this process, the piece of steel consisted of dozens of layers. This had the advantage that contaminants are distributed, which eliminates weak spots in the piece of steel. The steel takes up a huge amount of carbon through the several times, which makes a positive contribution to the hardness of the blade. Today, this technique is perfected by the use of other steels. As a result, the use of Damast steel has become more of an art form.

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