Best Knife Steel

What is the best steel for a knife blade? This question really depends on what you intent to use your knife for. Generally when we look for the best knife steel material, we are looking for a steel that has a high corrosion resistance, is a hard material that does not easily deform, chip or crack, we also want the blade to retain an edge and is easily sharpened.

Corrosion resistance. All stainless steels have some level of corrosion resistance, saying that stainless steel is 100% corrosion resistant would be misleading. The higher the resistance the less maintenance is required, but that does not necessarily mean that the blade with the highest resistance is the best, there is always a pro and con to every type of material you choose. Generally a steel with a higher percentage of chromium has a higher resistance to staining ( rusting ).

Hardness of the steel would really depend on what you want to use your knife for, if you are looking for a filleting knife, then you would want your blade to be a little bit flexible, on the other hand if you are planning to use your knife for heavy use, you would need a much harder material, but if you chose a material that is too hard, it becomes brittle, there is a fine line that a knife buyer walks when choosing the blades hardness.

Luckily there is a system to measure the hardness of a blade called the Rockwell Hardness Scale. This makes it easier for a knife buyer to choose the hardness of a blade. The Rockwell hardness scale uses a simple numerical system to signify the different levels of hardness, the higher the value the harder the material. If the steel has a very high number on the scale it will generally hold an edge longer, but it will be more brittle, while if it is very low on the scale it will be flexible but it will not hold an edge for very long, although re-sharpening will be easier.

Choosing the hardness of your blade will depend very much on what you intent to use the knife for, and what your personal preferences are. The Rockwell Scale system is often abbreviated to just the first two letters and a number ( eg. RC56 )

Choosing a material with the highest Rc rating is not always a good idea, generally the harder a knife is the more brittle it is, this is an important factor for most knife users. The best knife steel will be just the right balance of hardness and toughness. Thus preventing chipping, cracking and even in some cases shattering of the knife. High impact tasks such as chopping wood, will definitely increase the chances of chipping the blade. When referring to how tough a blade is, we are generally referring to how much impact and shock it can take.

Scratch resistance is measured using the Mohs system of measuring a materials resistance to scratchs and abrasion, It was invented by Friedrich Mohs in 1812 a renowned geologist/mineralogist of his time. The Mohs scales measures a minerals ability to resist scratches from other minerals.

The ability to retain an edge is a consideration for most knife buyers, but as with any choice a person makes there is always a trade off. The longer a blade holds an edge the harder it is to re-sharpen, a slightly blunt blade might not be an important consideration if you are planning to use your knife for rough use, such as chopping, while on the other hand a sharp blade is an important prerequisite if you are a whittler.

There are dozens of different types of stainless steel and carbon steel blades on the market, each with its own advantages and disadvantages, knowing what the knife is going to be used for is essential in choosing the best knife steel for you. Choose wisely and you will have a knife that will serve its purpose for years if not generations.