Knife Materials


The metal that a knife blade is made out of is a very important consideration when purchasing a knife. The different metals all have different characteristics of sharpening and holding an edge. Here are the three most common types of knife materials.


1. Carbon Steel

This is the Traditional knife material used most widely over the past few hundred years.

It is a good material because it can hold an extremely sharp edge. It also has several disadvantages, for instance, it discolors easily and sometimes transfers color to the food you are cutting. Carbon Steel also reacts with eggs, onions and acid foods

(it may leave a metallic taste).


2. Stainless Steel

This material will not rust or corrode but is a very poor choice for knives, it is too brittle and it is difficult to keep a very sharp edge on a stainless steel knife. We do not sell these, as they are disposable. If you own these, ask yourself - Is it time to invest in high quality kitchen tools?


3. High Carbon Stain Free Steel

This is a relatively new alloy that combines the best features of Carbon Steel and new modern alloy metals (Chromium-Molybdenum Steel). A quality High Carbon Stain Free Alloy Steel knife should have a Rockwell Hardness of 56/57 , this steel is the perfect hardness for the professional. It takes an edge as well as Carbon Steel and holds it longer, it will not rust, corrode, discolor or stain the knife or food.

Knives made of this material are highly prized by Professional Chefs and cooks and they are traditionally very expensive.

High Carbon Steel, High Carbon Alloy Steel, High Carbon Stain Free Steel High Carbon Rust Frei Steel and High Carbon Rust Free Steel all fall under this category. Forged knives are the strongest. There are a few other alloy steel names that are manufactured with similar materials. We also like the Titanium coated knives, made with hand forged pure high carbon blades and non stick titanium layered on the outside! Click Here for High Carbon Alloy Steel Knives

4. Ceramic Cutlery

This is a new process combines the best features of Cutlery and new modern age ceramics. These ceramics are the second hardest edge available, followed by diamonds. Click Here for Kyocera Ceramics - the best made.

5. Knife Sharpening

We have some important information on sharpening knives, Click Here for Knife Sharpening.



***Buy only high quality cutlery, sharpeners and sharpening steels. You get what you pay for at Chef Depot!***

Parts of a knifeCorrect way to hold a knife

Featured Video ...

Chef shows you how to use sharpening stones. Click Here for the featured Chef Knives!
Some of the items used in the kitchen are New Razor Sharp Chef Knives! Notice, the knife is very sharp and cuts very easily. A sharp knife is required by every Chef and gourmet Cook. Chef is using one of his John Boos NSF Maple Cutting Boards!

Click the green arrow on the left for sharpeners and the right arrow for more Sharpening Tips!

DMT Products: Page1 | Page2 | Page3 | Page4 | Page5 | Page6 | Page7 | Page8 | Page9 | Page10 |

Copyright 1991 - 2015 Chef Depot Inc.
All Rights Reserved.
Legal Notice and Copyright

Customer Service - E-mail us or phone:(630) 739-5200

Customer Feedback