Blue steel is a type of high-carbon tool steel that has low impurities. It has chromium, tungsten and molybdenum to enhance its stickiness, abrasion resistance, and durability.
It is primarily used for making chef knives that retain their edge for the longest duration. This is because it has a high carbon content that ensures the sharpness of the blade for a long time.
Durability
A blue steel knife is a very durable knife that can be used for a variety of tasks. It is easy to sharpen and does not get dull with time.
This type of steel is created by adding a bit of chromium and tungsten to white steel. This makes the knife tougher and harder to chip but it will not hold a cutting edge as sharp as a white steel knife would.
The blade smiths and craftsmen who make these knives pay extra attention to the forging techniques, heat treatment procedures and blade geometries that are suitable for their steel types and for their applications. This enables them to extract the best characteristics from each steel and achieve a sharper, longer lasting and more durable knife that is also easier to maintain.
To ensure the durability of a blue steel knife, we recommend that you dry the blade and handle after hand washing with a soft cloth or kitchen paper to prevent any moisture from getting inside the blade. Once dried, a light coat of a non-perishable oil such as Tsubaki Oil or jojoba oil will help protect the blade from corrosion.
Easy to sharpen
When you’re buying a knife, the most important thing to look for is how easy it is to sharpen. This depends on both hardness and grain structure.
Generally speaking, harder steels are more difficult to sharpen than softer ones. However, there are some exceptions.
For example, Sandvik 14C28N steel is a stainless steel that is moderately easy to sharpen. This type of steel has a fine grain structure and is a good choice for many knives, including Morakniv and Opinel.
To sharpen a knife, start by holding it firmly in your dominant hand and placing the blade’s edge on a whetstone (also called a stone). Begin with the coarse side up, then gradually shave off small sections at a time. Continue until you’ve reached a slight burr along the entire edge of your knife.
Ease of maintenance
Blue steel knife is a carbon steel that has been mixed with tungsten, chromium or molybdenum. This makes the metal less prone to corrosion and also offers excellent edge retention.
However, it also means that these knives tend to be harder to sharpen than white steels and they will not take quite as keen of an edge. The added elements also make the blades a little brittle (ever so slightly).
Unlike stainless steel knives, blue steel can rust, so it’s important to wash and dry your knife regularly. A simple routine of washing, drying, oiling and wiping will keep your blue steel knives looking their best for a long time.
Ease of use
A blue steel knife is the perfect knife for beginners because of its ease of use. It can be used to cut, slice and chop vegetables without any hassles.
It is made with a high-carbon steel that has been infused with chromium and tungsten. These additions help the blade stay sharper for longer.
This type of steel is considered one of the best knives available in the market because it offers amazing cutting performance with the longest lasting edge. It is also easy to sharpen and maintain.
Blue steel is typically referred to as Aogami or Shirogami in Japanese, and they are produced by a number of manufacturers. Generally, these steels have a higher hardness than white steels and are less prone to chipping.