Stainless steel is a type of metal that is resistant to corrosion. It is made of carbon and chromium.
However, there are several things that you need to consider when buying a stainless steel knife. These include rust, staining, breaking, and weight.
1. Corrosion
Corrosion is a naturally occurring chemical process that occurs when smelted iron or steel comes into contact with oxygen and reacts with it to form iron oxide (rust). Most people are familiar with stainless steel, which has high chromium content to prevent corrosion.
Stainless steel is often used in food processing equipment because it can stand up to harsh environments and chemicals. However, the type of environment in which it is used can make a difference to its corrosion resistance.
When carbon steel is not properly protected, it will oxidize and rust very quickly. It will also tarnish and develop a patina that can be unpleasant to some people.
2. Staining
Stainless steel knives are notoriously hard to keep clean, which is why they usually end up getting stained. Staining is caused by acidic and salty residues from food – scrape excess off as soon as possible after eating and rinse well before loading in to the dishwasher.
Oxidation is a natural process that occurs when the oxygen in the air combines with iron or other metals to form an oxide. Over time, this oxidation can cause unwanted orange stains on even good quality knife blades.
While rust stains aren’t dangerous, they can make knives dull and less effective for food preparation. It’s best to avoid oxidation and staining as much as possible by cleaning and drying your knives properly, and using good quality metal polish or mineral oil for extra protection.
3. Breaking
Breaking knives are a must have for butchers, hunters, and even home cooks who need to cut meat down to smaller pieces. A good breaking knife has a non-slip handle that allows for easy handling when cutting through tough meat tissue and bone.
In addition to a durable, long-lasting blade, breaking knives also need to be comfortable and safe to hold. For this reason, they typically have a handle that is made from plastic or other material that is comfortable to hold for extended periods of time and can be easily cleaned.
A stainless steel knife is made from high carbon and chromium-containing alloys. The chromium makes the steel highly rust resistant, and the carbon helps to make the blade harder and more resistant to corrosion.
4. Weight
A stainless steel knife that weighs too much can be difficult to handle, especially if you have weak hands or if you are trying to throw it. You should always choose a lighter weight knife if you are using it for light cutting and slicing.
Several different types of materials can be used to make knives, each with their own unique advantages and drawbacks. For instance, carbon steel can offer superior strength and edge retention, but it is also heavier.
There are a variety of alloys used in making stainless steel knives, including chromium, manganese, molybdenum, nitrogen, and vanadium. These elements work together to strengthen a knife, combat corrosion, and increase wear resistance.
There are many different stainless steels available for making knives, and the best choice depends on your specific needs. However, some of the most popular steels are CPM 154CM and CPM S30V. They are both tough, hard to rust, and have great edge retention.