To choose your knife blade well, there are different parameters to consider. In addition to the edge and shape, there's also the steel, which is of great importance. It's a question that comes up constantly: what's the best steel for a knife? The answer generally revolves around the user's usage and needs, knowing that the choice concerns several types of steel. Nevertheless, it's also important to take time to consider the main components and their percentages. We're aware that all this could be complex for a novice. That's why we thought of writing this article, to help you choose your steel well, no matter how careful and demanding you may be.
The qualities of a good steel in cutlery
Before we delve into the type of steel to prioritize for your knife, we should focus on the characteristics that should accompany the object.
The edge
It's obvious that people don't use knives just for their aesthetics. They primarily use them for their edge. Therefore, this is a crucial element that should not be neglected. The edge is commonly referred to as HRC (Rockwell) hardness. An edge can have a hardness of 67HRC, which means it's a very hard edge. Steel becomes "soft" when the hardness is about 55HRC. So understand that the higher the hardness, the better.
Resilience or robustness
A good knife is also a knife with optimal strength. There's no point in buying this object if it tends to break at the slightest movement. And contrary to what one might think, the harder the steel, the more brittle the object. You must therefore place good importance on the resilience and robustness of the blade.
It should also be noted that the shape of the blade and its thickness play a determining role in this point. If the edge is thick, the steel will be less fragile. Ka-Bar and Esee brands offer a wide range of knives with very thick blades.
Stainlessness
Stainlessness refers to the steel's ability to resist oxidation and rust. Some steels require much more maintenance than others. You should therefore make sure to research this point well to avoid unpleasant surprises.
Heat treatment
This factor can affect all the components we've just mentioned, especially hardness.
Sharpening
There are very sharp steels that require much more regular sharpening than others. At the same time, there are also steels that are easy to sharpen, and where the need for sharpening for optimal cutting is not even important.
In general, these are the elements to consider when choosing your steel. It's primarily a question of compromise, because it's impossible to find a steel that is both very sharp, non-brittle, with excellent hardness, good resilience, and impeccable stainlessness. All you can do is take the time to clearly identify your needs. This way, you can select the steel that suits you. Also ensure the quality of the product, and make sure your budget can accommodate it. Quality steels are expensive. That's a fact. So you should take this into account during your purchases.
What you need to know about steel components, their percentage, and the role of chemical elements
Carbon
By definition, steel refers to an alloy of carbon and iron. However, in the field of cutlery, the term "carbon steel" is often used. This simply means steels with a high carbon content, over 0.1%. To meet the hardness requirements of a knife, "hard" steels are used, containing between 0.6% and 0.75% carbon. More rarely, "extra-hard" steels refer to those with a carbon content between 0.75% and 1.2%. It's important to know that the carbon content is always linked to the quality of the edge. If the percentage is very high (i.e., above 0.6%), you'll have impeccable cutting quality. That's why it's a decisive factor in choosing the steel for a folding or kitchen knife. Its atomic number is 6, and its symbol is C.
However, it should be noted that kitchen knife blades with a high carbon content cannot be put in the dishwasher. You must also take the time to dry them immediately after washing.
Chrome
With the symbol Cr and atomic number 24, this component mainly contributes to stainlessness, which refers to corrosion resistance. Steel is considered stainless when the material contains at least 10.5% by mass of chromium. To identify the chromium content, you just need to look at the number following the Cr symbol. For example, if you read 8Cr13MoV, it means there's 13% chromium in the steel, which leaves no doubt about its stainlessness.
If steel is the material commonly used for knife making, it's because it sharpens very easily and allows for good cutting power. But besides carbon and chromium, it's also possible for the stainless steel blade to be an alloy composed of other elements.
Molybdenum and Vanadium
With atomic numbers 42 and 23, symbols Mo and V respectively, molybdenum contributes to hardness, while vanadium provides the steel with necessary resistance and elasticity. This is what makes the material less brittle during use. Molybdenum and Vanadium are very complementary components. Although they are generally found in very small quantities, this doesn't change their effectiveness.
Cobalt
With atomic number 27 according to the periodic classification of elements and symbol Co, Cobalt has properties that allow it to effectively improve steel hardness and shock resistance. It acts as an excellent "binder" for all the elements that make up steel. It's a very interesting component, both for the person using the knife and for the knife maker and blacksmith during manufacturing. The presence of cobalt makes their work easier.
Manganese
Manganese refers to atomic number 25 and symbol Mn. Very versatile, it increases wear and shock resistance, elasticity, and hardness of steel. Regarding this component, you should limit the rate. As we said earlier, the greater the hardness, the more brittle the steel becomes. Manganese is still highly prized for its deoxidizing properties. Oxygen is never favorable for steel manufacturing.
Nickel
Nickel has properties similar to Manganese. With the symbol Ni and atomic number 28, it can help the blacksmith forge steel well. It is also used in the manufacturing of knife blades.
Silicon
Generally, silicon adds strength. Its atomic number is 14, with the symbol Si.
Tungsten
The atomic number of tungsten is 74, with the symbol W. Due to its meaning (tungsten means "heavy stone"), this component contributes to good steel hardness and also ensures better shock resistance. It's a chemical element widely used in manual sharpeners, as it has excellent abrasive power. It can be used for honing and sharpening knives.
This list is not exhaustive, however. It's possible to encounter other alloys in steel. This is the case, for example, with nitrogen, sulfur, titanium, phosphorus, copper, and even boron...
Choosing a knife blade steel
To choose a steel for your knife blade, you should always base your decision on the intended use or uses. The blade you select for everyday use won't be the same as if you have an adventurous spirit and are looking for a survival and bushcraft knife. In the first case, we recommend prioritizing corrosion resistance and ease of sharpening. But for an adventurer's knife, we suggest focusing on durability and ease of sharpening.
If, on the other hand, you're clearly looking for a hunting knife, meaning you won't necessarily have time to clean it after each use, you should turn to stainless steel blades, even if they'll be less easy to sharpen. Sharpening a carbon blade is simpler, but this type of knife requires regular maintenance.
And if you're a professional sailor, or if you engage in an activity or hobby related to water, the ideal would be to opt for H1 steel. It's renowned for its stainless character. In any case, don't hesitate to ask us for advice. Depending on the intended use, we'll be able to make the best recommendations for you.
Examples of quality steels for your blades
Which steel for an EDC knife?
The Every Day Carry knife must be corrosion-resistant and offer good edge retention. You can look towards steels like VG10, 8Cr13MoV, CPM S35VN, or CPM S30V.
Which steel for a survival knife or a Bushcraft knife?
For successful outdoor experiences, your knife should have a robust and easy-to-sharpen blade. To also obtain good edge retention, you can look towards steels like A2, Sleipner, 1095 (well-known at ESEE), D2 or CPM.
Which steel for a machete or a cutting tool?
For these tools, carbon steel is generally used, which will provide a robust steel without necessarily achieving a razor-sharp edge, as this is not what's required of a machete. You can thus turn to steels like 1095 or 65Mn.