What's the best steel for the knife?

Steel Whatever we may have come to see, each has its own set of properties and characteristics that are suitable for specific conditions.Thanks to the professionalism of producers of steel finished product combines the quality and optimal properties.However, to achieve the best performance from all directions does not work, so you have to sacrifice something.For example, soft iron for long stays sharp and sharpen a blade is not difficult.A more solid material can be subjected to chipping.In those cases, when the alloy has a complex chemical composition, its manufacture and processing are time consuming and, as a consequence, the cost of the finished product increases.Thus, the steel for the blades, which corresponds to several particular requirements, it is more expensive to manufacture.

Manufacturers

From what materials will be used in the manufacture of certain products, will depend on how often it will become dull, how complex the process of sharpening to be, what will be its resistance to bendin

g and how easy it would be to break it.Not everything depends on the grade of steel for the blades.Features such as softness, the ability to bend, break and grow blunt may depend on the heat treatment.Proof of that is the fact that well-established on the market manufacturers produce high-quality knives, using a mark 420. Here are some of them:

  • Victorinox (Switzerland);
  • Wenger (Switzerland);
  • Tramontina (Brazil);
  • Magnum (Germany);
  • Beker (Germany);
  • Fortuna (Austria);
  • SOG (USA);
  • Buck (USA);
  • Chinese manufacturers.They are today quite a large number, so we have to list all of them will not.

All izgootoviteli develop their own technology production and processing of steel through which achieve their goals.

misconception that the blade has excellent sharpness, is the best.It is much more important to pay attention to wear resistance by comparing steels for knives.Characteristics, such as wear resistance, is directly dependent on the amount of carbon in the material.The most common carbon steel maximum hardness observed when carbon therein 0.7 percent.If the percentage increase in production, can be increased wear resistance.

Ways to improve product quality

by practical and scientific methods steelmakers receive alloys to meet market demands.For example, you can increase the resistance of the material by the use of dopants:

  • chromium;
  • nickel;
  • manganese;
  • silicon;
  • vanadium;
  • molybdenum;
  • of tungsten.

Due to the introduction of small amounts of other elements of the alloy steel more durable and wear resistance compared to ordinary carbon.However, it should be understood that the inclusion of the above additives is meaningful up to a certain point.If the threshold concentration is exceeded, the steel begins to lose its strength properties.The best

additional element can be called molybdenum.Alloying steel using this component allows for improving both strength and toughness at the same time.An excellent example of this can serve as the notorious Japanese swords are known for their performance.The content of molybdenum in them up to eight percent.

vanadium, chromium, tungsten improve the strength characteristics, but at the same time make steel more brittle.The alloying of chromium (more than 13 per cent) to give the material allows the corrosion resistance along with increased cutting properties.It should be understood that for such improvements will have to sacrifice resistance to fracture.

If raise the question about what is the best steel for the blade, it can be concluded that the stainless steel of 440C - the best option.Among its properties include the ability for a long time to keep grinding.Such material is, however, inferior in wear resistance and elasticity, such an alloy as the SM 154 steel knives.Comparisons also can be made with such brands as AT S-34, BG-42.Their composition contains an amount of chromium, molybdenum, however, it contains 4%.Steel for the manufacture of blades of these brands is called a ball bearing stainless.The name of these alloys are obtained by the fact that they wear properties beneficial to stand out among others.

Steels Knife: Product Features

knife - the one thing that even the most peaceful people enjoy almost every day.One of the oldest inventions of mankind through the thickness of the ages has come in the XXI century, not much has changed in form.But a lot of invented alloys.Consider the popular brands of steel and their characteristics in order to understand what is the best steel for the blade.

Mark 40X13

Let us consider it.If you select the most common models of domestic kitchen knives and do the analysis on which they use steel knife, a comparison will make it clear that this is 40X13.It is great for kitchen use because rust and well tochitsya.The above material 420 is its foreign counterpart.Steel for the kitchen knife - this is not its only purpose.Scalpels (along with other surgical instruments) is also made of "medical steel," and this well-known name.

Mark 65H13

Foreign analogue - 425. From this steel is a good half of all Russian knives.It is unlikely that products made from it, once rust.And all thanks to the fact that the blades of the steel have high anti-corrosion properties.Their lifespan measured in decades.

Mark 50H14MF

is becoming increasingly popular in the manufacture of cutting blades.Characteristics of steel for the blades of the brand close to the parameters of the previous alloy, but have some defects.Often used for the manufacture of medical instruments and high-quality knives as the household products, and industrial and even combat.If you make the correct heat treatment of steel, can be obtained at the output of a very strong product.

Mark 95X18

Stainless Steel, with some features of processing requirements.If you take into account all the nuances of the production, you can get strong and flexible knife.Sharpening blades are amenable bad, but long blunt.It might appear corrosion, but only after prolonged exposure to moisture.

Brand 65G

Refers to the type of spring steel.If you are thinking about how to make a knife, she probably familiar to you, as it is considered very popular in various forums on homemade production.Kitchen tools made of it are very rare, as it is subject to corrosion.Resistance to rust trying to increase due to the different covers, but is not a panacea.

Brand 420

most budget and is the most common variant in the world.Perhaps because of this, most Chinese manufacturers are using it up.This stainless steel is considered to be one hundred percent.Proper heat treatment makes it possible to achieve excellent characteristics for the blades of the steel, which is confirmed by a choice of popular foreign manufacturers mentioned above.For example, this material is perfectly clear that the chemical composition is not playing a major role.Lifetime, despite the low cost, large enough.

Brand 420 NA

This high carbon steel commonly used for the manufacture of knives.Many eminent manufacturers prefer it to the steel due to the fact that it is easily handled and has good corrosion resistance.Often the blades of it will be blunted.However, in order to restore their sharp cutting edge, do not need a lot of effort.

M390 blades of steel M390 boast high cutting and wear-resistant properties.It is very popular among manufacturers of blades.This steel, in addition to the production of knives, used for the manufacture of surgical instruments, which have to meet high demands.Due to this doping chromium steel is not covered with rust.It is worth noting that the produce is not only blades of steel M390.This steel is very popular in the industrial production machines and machines to work with solids.

Mark

440 features a number of its species, designated A, B and C. said Mark 440C, which is considered a high-tech steel.Each species has a carbon content percentage: 0.75%, 0.90% and 1.20%.

Mark AUS

Japanese equivalent alloy 440. Like the previous version, has several varieties, which are also distinguished by the amount of carbon: AUS-6, -8, -10.

Mark H12MF

Die Steel of this type has a very high wear resistance and toughness.Knives H12MF steel corrode, which is why their use is not desirable in the kitchen.These knives can boast good cutting properties and the ability for a long time do not lose their sharpness.Knives of steel H12MF in a special account at the hunters, without which quality tools are indispensable.

Mark ZPD-189

This highest category of steel in Japan.It combines high strength and toughness, along with firmness, which has no analogues in the world.It is used several manufacturers for the manufacture of their best knives.Accordingly, the price of the finished product is very high.Therefore, in the domestic market such products have become very small.

Mark S30V

developer of this alloy are Dick Barber and Chris Reeve.For the production of steel using vanadium carbides.Through their use can achieve a better grain steel and greater strength.This design has adopted many modern manufacturers of knives.

Mark H-1

widely used for the manufacture of knives used in the sea, where the constant exposure to salt water can cause rust.Not very convenient in handling it.Spyderco widely known manufacturer uses this steel grade for their knives.What's the best steel for the knife used by sailors?Certainly - H-1.

Brand AT S-34 and 154 cm

Included in the list of the most high-tech materials.Steel 154 - the original American razrabootka having high performance and the same price.AT S-34 - is a product of Hitachi.It is the Japanese equivalent of 154 steel.It is believed that these brands are leaders in the world.

Damascus and damask

If you ask professionals what is the best steel for the blade, they'll tell you - Damascus or damask.Since the ancient times, to indicate the excellent quality of the blade, simply, that he was from Damascus steel.Quality Damascus steel knives depends on the professionalism of a blacksmith, proper heat treatment, grinding.If you compare the Damascus blades with damask, will be the first to note the superiority of strength.If you talk about cutting properties, here they are.

Interestingly, the lost secret of Damascus steel was found in 1841 Anosov PI, Russian metallurgy.Thanks to him, revived the production of weapons of this steel at Zlatoust factory.Even today blades made there called the best.During Soviet times, the production of quality knives ceased to exist as such, thanks to the policy of the state.Is officially manufactured products were then deplorable quality, and could hardly satisfy the demands of the hunter.It is only thanks to craftsmen who knew how to make a knife quality, could get a good blade.

Bulat "Lucy┬╗

Metallurg, who developed this material, called it in honor of his wife.At the time it was produced about 8 tons of steel.After the death of the master secret of Damascus steel, which has unique characteristics, it has been lost.

So, we found out from a steel making knives - the centuries-old human companions.