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First, I will introduce you to the basic ingredients of honing steels and their uses.
If you have collected knives for a long time, or even if you are new to knives, chances are you have wondered what the differences are between all the types of steel in knife blades. There are lots of different types of steel, and no doubt you have wondered what the best steel is. This resource should help you understand what types of steel should be used for what purposes, and hopefully that can help you make a more educated decision on what steel to use.
All that is needed to make basic steel is a combination of iron and carbon. However, over time it was found that adding different elements to this basic steel substance can increase its toughness or hardness. These added elements account for what is the major difference of most types of steel in blades. It was quickly discovered that there are advantages and disadvantages to each added element. For example, a certain alloy might make a blade harder. The harder the steel, the longer it will hold its edge (and that means less frequent sharpening), which is great! However, if you harden the blade, you also make the blade less tough, which means the blade is less resistant to shock and impact (not such a good thing). Unfortunately, a blade cannot be both harder, and tougher; as you add toughness, you make the blade less hard and vice versa. Since not all of us have the basic training of a materials scientist, here are a few key differences in steel types that will help you decide what type of blade is best for you. Block sharpeners have been field tested on all these types of knives.
Every knife blade is ground uniquely to form a sharpened edge. Each side of the blade that has honed an edge is referred to as a bevel. If you look closely at the blade of your kitchen knives, you should notice a part at the very edge that angles more steeply–this is the bevel.
Kitchen knives are easily one of the most commonly used tools on the planet. They are simple yet used for a variety of culinary tasks daily. But the very cutting edge that we rely on — and the source of the knife’s power–is nearly invisible to the unaided eye, a reason why we seem to take these trusty instruments for granted.
The majority of kitchen knives are flat ground, meaning the blade begins to taper from the spine to the edge. However, knife edges come in a variety of styles and differences in the way the blade is ground to make it sharp. If you look closely at the blade of your kitchen knives, you should notice a part at the very edge that angles more steeply–this is the primary bevel. Most of the time people refer to the Edge Angle—see the image below. Typically, this is about 15º to 25º for kitchen knives.
The V-edge is the most common style for kitchen knives. Like the letter V, these blades slant directly from the spine to the edge at a symmetric angle.
V-edges are the preferred design for most kitchen knife makers as they are easy to sharpen and hold their edge longer, though durability is sacrificed in favor of a fine edge.
A double beveled edge, also known as a compound edge, is essentially a double-layered V-edge. Picture a large V with a smaller V on top of it. This is my favorite overall. It’s sharp and durable.
The secondary bevel, also known as a relief angle, serves to make the metal behind the edge thinner. In principle, a thinner-edged blade has a greater cutting ability given its lack of friction—but it is also more likely to sustain damage.
The idea behind a double bevel is to make the edge stronger and more resistant to rolling and cracking with the support of the secondary bevel.
A couple of Chef’s Choice knife sharpeners work this way—The M1520 and the M120 for example.
Chisel edges are most commonly found on Japanese sushi knives like Santokus and Nakiris.
These blades are only ground on one side to form a single primary bevel, while the other side is left straight and flat. For this reason, chisel edge knives can be found in both left-handed and right-handed varieties.
The edge is usually sharpened between 20º and 25º, which comprises the total angle of the edge (the flat side has an angle of 0). Such an acute angle makes chisel edges exceptionally thin and sharp compared to most American and European knives.
This design makes chisel edge knives the preferred style for cutting delicate raw fish in sushi restaurants.
Convex edge blades feature two outward arcs that slope in and intersect at the edge. The resulting look of the edge resembles the slope of an airplane wing.
The curved design puts more steel behind the edge, making it stronger and sharper than V-edged blades.
Since the creation of a convex edge is a bit more sophisticated than others, they can be more difficult to sharpen effectively with home sharpeners. Because of this, convex edges often lose their shape and are eventually shaved down to V-edges.
Hollow edge blades, also known as concave edges, curve inward–the opposite direction of convex edges.
These blades can get very sharp, but the limited steel supporting the edge makes them more susceptible to damage. Hollow edges are usually reserved for hunting and survival knives.
Some bargain-brand butcher knives may employ a hollow edge, but most quality kitchen sets will feature a stronger V-edge.
Like chisel edges, serrated-edged blades are ground on only one side. The distinguishing features of serrated edges are the mini-arches, or teeth, that serve to protect the actual cutting surface and keep the edge sharp. block sharpener will sharpen any serrated edge knife.
There are literally thousands of types of steel. Among them, the most common are carbon steels, alloy steels, tool steels, and stainless steels. Each of these types of steel has a designation system that gives them a specific number. I will give you one example: In the SAE (Society of Automotive Engineers) designation system, carbon steel and alloy steel are designated by a four-digit number, where the first digit indicates the main element, the second digit indicates the secondary element, and the last two digits indicate the amount of carbon, in hundredths of a percent by weight. So, this means that 1095 steel would be .95% carbon. In addition, in the SAE system any steel starting with a letter is classified as tool steel.
Plain carbon steels are steels that contain iron, carbon, and a small amount of manganese. In contrast, alloy steels have a specified composition and contain certain percentages of vanadium or molybdenum, and they also typically have a larger amount of manganese. Tool steel contains tungsten, molybdenum, and other alloying elements.
The 10XX (1045, 1095) Steels – These steels sharpen very well. 1095 is the most common 10XX steel (or “high carbon” steel) used for knife blades. Steels in the range of 1045-1095 are used for making knife blades, although 1050 is often used for swords. 1045 steel has less carbon (.45%), while 1095 has more (.95%). Conversely, 1095 has less manganese and 1045 has more. Essentially, 1095 steel is more wear-resistant but less tough. 1045 holds an average edge, while 1095 keeps an edge very well and is easy to sharpen with a block sharpener. The main issue with this type of steel is that it rusts easily. Because of this, you will often see 1095 blades with a coating to help prevent rust. If you buy a knife with this blade type, store it properly, and you shouldn’t have trouble keeping it sharp with a block sharpener.
Popular High Carbon Steel Knives:
This is 1060 carbon steel mixed with a small amount of chromium. While it’s not enough to be stainless steel, the chromium helps make the material stronger. This steel is known for its great toughness and has .56-.64% carbon content.
5160 steel knives are easy to sharpen from dull to very sharp using a Block sharpener.
52100 Steel – This is a high carbon tool steel that features a carbon content ranging from .98% to 1.10%. Renowned for its hardness, it outperforms many other types of steel, which makes it an excellent choice for applications that require a keen, long-lasting edge. If edge retention is a significant concern for you, then 52100 Steel is undoubtedly one of the best options available in the market. It is frequently utilized in the manufacturing of hunting knives, appreciated by outdoor enthusiasts for its reliability and performance in the field. However, it is important to note that it contains less chromium compared to other steel types, which implies that it has a higher susceptibility to rust if not properly maintained. Regular care is essential to ensure its longevity. Additionally, this steel sharpens easily and effectively with a Block sharpener, making it a user-friendly option for both novice and seasoned knife users alike.
This is very tough steel. However, it has less wear resistance than other tool steels. This steel is often used for custom made combat knives because of its toughness. It has a carbon content range of 0.95-1.05%. This steel does not contain lots of chromium (typically around 5%) and needs to be maintained carefully to avoid rust. It will often be coated on a knife blade to avoid this issue. This knife sharpens great with a Block sharpener. But keep up with it. Knife gets to dull or smash out knives can be tougher to sharpen.
Sharpens great on a Block sharpener, CPM stands for Crucible Particle Metallurgy, which is a brand name. This is one of the most wear resistant tool steels. It also has decent toughness for a tool steel. This is a great choice if you are looking for something with lots of wear resistance but is not a really tough material to keep sharp with a Block knife sharpener,.
What Benchmade steel is best? To select the best steel for a knife, the intended use must be considered. 154CM steel is an excellent all-purpose stainless steel, with a decent hard range for heavy cutting applications. CPM 30V steel offers toughness, great corrosion resistance and superior edge retention due to high amounts of Carbon and Vanadium. S90V is an exceptional tool steel offering superior wear resistance and excellent edge retention.
What type of steel is used on Benchmade knives? Benchmade chooses premium blade stainless steel to best suit individual knife styles and applications. 154CM, M390, N680, S30V, S90V, D2, CPM-M4 to name a few. all sharpen shaving sharp on a Block sharpener.
This steel is tough it sharpens great and holds an edge well. However, like other non-stainless steel it rusts easily. Some consider this to be one of the best steels available for cutlery. It is also used frequently in saw blades, but any knife made from this material needs consistent maintenance.
This steel is extremely heat resistant. It has about .85% carbon. It holds an edge really, really well, but it can be brittle on large knives. Sharpen very hard but press hard and keep our honing rods oiled, and my sharpener will (help it.) Feals like glass when sharpening. don’t let them get to dull. I would bet, treat knife right it may never dull.
This material has good edge retention, because it is hard material. Its major problem is that it rusts rather quickly if it isn’t maintained. It has a carbon content range of .85-1.00%.
Popular O1 Knives: Block sharpener can sharpen it very sharp, Oil the honing rods.
The Block sharpener, also known as Cold Steel, is renowned for its ability to sharpen even the toughest metals, surpassing the capabilities of 0-1 steel. It is acclaimed for providing one of the best edge retentions for steels, ensuring long-lasting sharpness.
This steel is basically plain carbon steel with extra carbon. It is very hard steel. sharpens easy and holds an edge well.
As discussed above, stainless steel knives will have chromium as a main ingredient, typically at a minimum of 12%.
Has about .38% carbon. The low carbon content means that this steel is very soft and doesn’t hold an edge well. It is low-quality, low-cost material. Many cheap knives tend to be made of this material because of its cost. Blades made from this material need to be sharpened frequently, and often chip. On the bright side, all 420 stainless steel is extremely rust resistant. This means that one of the best uses for this material is to make diving knives because of their constant contact with saltwater. Sometimes, you will also see 420J. 420J is the lowest quality 420 steel but is also the most rust resistant. 440 steel – There are three different types of 440 steel, the hardest part of telling them apart is that often-steel makers mark 440 on the tang of the blade and not the letter grade. This is especially true when it is one of the lower grades. This has led certain knife manufacturers to rename 440C as other things in order to differentiate the quality of the product.
Sharpens good- not the best edge. Has a carbon content range of .65-.75%. This is a low-cost stainless steel. It is the most rust resistant of 440 steel, and 440C is the least rust resistant of the three. However, the 400 series are some of the most rust resistant knives out there. and do sharpen up nice with a Block sharpener not quit shaving but very sharp. Popular 440A Knives sharpens Fair with a Block sharpener. Sharp but not shaving sharp. Dulls easy. cheap
Very similar to 440A but has a high carbon content range (.75-.95%). Sharpens easy, but not shaving sharp, don’t hold edges good. (Cheap)
sharpens great can make shave. This has a carbon content range between .95-1.20%. This is considered a higher end stainless steel. This alloy is one of the most common in knives. It is worn resistant, and it is a hard steel. sharpens great can get shaving sharp. not like B
Popular 440C Knives sharpens great with the Block sharpener, (will shave)
The material, akin to the 400 series and containing 0.5% carbon, is utilized by Buck knives for its excellent sharpening qualities. It can achieve a shaving-sharp edge with ease when honed on a Block knife sharpener.
This is high quality steel. It has a carbon content of 1.05%. It holds an edge well and is hard steel. It actually has pretty good toughness for how hard the steel is as well. It is tougher than 440 C. Some go as far as to call this super steel. This steel often gets compared to ATS 34 because the two are so similar. Some people prefer this steel to ATS 34 because this one is made by Crucible, an American company. Can be hard to sharpen if gets to dull. sharpens good with the Block sharpener if you keep up with it.
This steel is very similar to AUS-8. It is manufactured in China and has about .75% carbon content. sharpens very nice.
This is 440 steels made in China with extra cobalt mixed in to strengthen the blade. Has about .85% carbon. Sharpens supper easy. some good, some not so good.
This steel is very similar to 154 CM. It has 1.05% carbon. It is also one of those classified in the super category. There are lots of high-end custom knives that use this steel. Sharpens great on the Block knife sharpener. (Shaving sharp)
This steel does not have the vanadium that is present in both ATS-34 and 154-CM. This means that it does hold an edge as well and has also been reported to be less rust resistant than ATS-34. It has a carbon content of 1.00%. sharpens ok.
The biggest improvement of the AUS series over the 400 Series is the addition of vanadium which improves wear resistance and gives good toughness. It also makes the steel easier to sharpen. and its gets very sharp.
Has .65% carbon.
Has .75% carbon. Cold Steel has made popular use of this steel. This is tough steel and holds an edge well. Sharpens great. Don’t let get to dull can be hard.
Has .75% carbon. Cold Steel has made popular use of this steel. This is tough steel and holds an edge well. Sharpens great. Don’t let get to dull can be hard.
Sharpens Ok, some good some suck. This is a relatively new stainless steel that has excellent rust resistance. It is gaining popularity as custom knife makers begin using this steel. Sharpens well and holds the edge.
Has 1.9% carbon. This material is very stain resistant and has excellent wear resistance. It has vanadium as an additive, consequently, is a popular hard steel. This is also the type of steel used most often for surgical applications. Sharpens very sharp on a Block sharpener.
Has .54% carbon. This is another very hard steel that is highly stain resistant, and so is good for saltwater applications. Sharpens great on a Block sharpener. But don’t let it get to dull, can be hard to sharpen.
sharpens great. Has 1.07% carbon. This steel is made in Austria and is very similar to 440C. sharpens well.
This is a wonderful stainless steel. It has .80-.90% carbon. It has good edge retention. Sharpens great on a Block knife sharpener. G-1 stainless steel blade. Hiro is one of Seki, Japan’s most well-known manufacturers of the modern era, having produced knives for Browning, Puma, as well as many other companies over the years.
All of the early powder metallurgy stainless steels used a combination of high chromium (17+%) in combination with vanadium. These steels included the first (440V/S60V), high chromium reduces the amount of “pure” vanadium carbide that forms, instead making a vanadium-enriched chromium carbide which is higher in hardness than typical chromium carbide but not to the level of vanadium carbide. Therefore these three grades all have around 2% vanadium carbide [6][9][10] which is lower than steels with ~14% chromium like S30V which has 4% vanadium carbide, more than S60V despite having less vanadium.
This series is becoming quite popular because of its strength, ability to resist rust, and how well it holds an edge. These can be difficult steels to sharpen though, if you do need to give them an edge the Block sharpener will do it. All of these knives are very wear resistant. This type of steel is also very difficult to mirror polish, so you will almost never see it. The 30, 60, and 90 in this series stand for 3%, 6%, and 9% vanadium in the alloy respectively.
This stainless steel has high wear resistance. It has lots of vanadium, and also has a carbon content of 2.15%. It is just a step above S30V. Currently, this steel is not commonly used. Very hard to sharpen even with a Block sharpener.
(Spyder-co) This steel has superior edge retention. However, it can be almost impossible to sharpen. Right now, custom makers are the only ones using this type of steel. Its carbon content is around 2.30%. Block knife sharpener cannot sharpen if get to dull. Block sharpener is a great keep edge up if you keep up with it.
If you have ever seen the TV show Highlander, you may have heard of Damascus steel. This steel is named Damascus because Europeans first discovered it during the Crusades, around the city of Damascus. It is said that the original Damascus steel could cut through European sword blades. This happened because it had a perfect mix of toughness and hardness. In the Middle East, this type of steel has been made for thousands of years, but the techniques were lost at some point. As a result, the Damascus steel we see today is not made like it was in ancient times. Now, we create pattern welded steel to mimic the appearance of old Damascus steel. This is done by layering two or more types of steel and folding them together. Imagine playing with Play-Doh as a child: if you took two different colors and blended them repeatedly, you would get a sense of how this steel is formed. After folding the different steels, the steel is acid etched, which allows the colors and patterns to emerge since the steels react differently to the acid. Damascus steel is highly valued because it’s hard to make and can create beautiful knife blades. Therefore, knives made with Damascus steel are usually pricey and often used for custom pieces. Block sharpeners work well for sharpening them, especially the better-made ones from Japan and America, and they won’t chip your Damascus knives.
Ceramic blades do not rust, so they are popular for use in scuba knives. This material is really, really hard so it almost never needs to be sharpened. It can be almost impossible to sharpen them, but as tradeoff soled ceramic blades are often very brittle. Not recommended to use the Block sharpener on. (They will chip very easy)) I tried lots of different ones most chip right away. I have done a couple. But don’t try it, you will most likely chip them up bad. But if Ceramic coating is over a steel blade they sharpen(great.) Most sharpen up much sharper than new. You can look at the very edge to see if there is steel edge under the Ceramic.
Titanium is favored for its lightweight and high durability. Although it doesn’t retain sharpness well, making it less ideal for blades, it is still used in diving knives and certain custom knives. When sharpened on a block sharpener, it can become very sharp.
Sharpens great with a Block sharpener. CPM 3V Steel? Toughness. CPM 3V steel has its advantages when it is used in a knife. It makes a great field knife blade that is tough and unlikely to break with heavy, near abusive, use. It will likely oxidize over time depending on the working environment, 3V steel is not stainless. Different types of steel have different properties, and some are better for knives than others. There are four general properties which most use to evaluate knife steel:
Edge Retention/Wear Resistance (how the cutting edge holds up to cutting use)
Toughness (how durable the blade is)
Heat treatment (The hardness of the steel)
Corrosion resistance (Amount of chromium in the composition of the steel, chromium content over 11% is considered stainless)
What does CPM stand for? Crucible Particle Metallurgy (CPM)
All of the early powder metallurgy stainless steels used a combination of high chromium (17+%) in combination with vanadium. These steels included the first (440V/S60V), and and Uddeholm’s Elmax. The high chromium reduces the amount of “pure” vanadium carbide that forms, instead making a vanadium-enriched chromium carbide which is higher in hardness than typical chromium carbide but not to the level of vanadium carbide. Therefore these three grades all have around 2% vanadium carbide [6][9][10] which is lower than steels with ~14% chromium like S30V which has 4% vanadium carbide, more than S60V despite having less vanadium.
All of the early powder metallurgy stainless steels used a combination of high chromium (17+%) in combination with vanadium. These steels included the first (440V/S60V), and Bohler’s M390 The high chromium reduces the amount of “pure” vanadium carbide that forms, instead making a vanadium-enriched chromium carbide which is higher in hardness than typical chromium carbide but not to the level of vanadium carbide. Therefore these three grades all have around 2% vanadium carbide [6][9][10] which is lower than steels with ~14% chromium like S30V which has 4% vanadium carbide, more than S60V despite having less vanadium.
