When making a knife, material selection is important. The steels that are used, and sometimes blended in a process called forge welding, have a great deal to do with the final performance of the knife as well as its strengths and weakness in its designed uses. Almost all knives are made from either high carbon steel or stainless steel. Each type has many specific alloys and uses, which we can look at to help decide which might be a better choice for your future blade. All of the traits listed below are taking into account the other crucial link in the chain, the skill of the knife maker. A maker can take a great starting material and give you a subpar blade through mishandling or the top bladesmiths can take a lesser steel and give you an heirloom quality blade.
Stainless steel knives, with simple names like VG10 or 440c to more complex delineations like X50CRMoV15, all are alloys of iron, carbon, at least 10.5% chromium and other elements like nickel, manganese, vanadium or even silicon. All of these are added or combined in such a way as to aid in wear resistance, refine grain structure or increase strength or toughness. For example, the higher the percentage of chromium, the better the corrosion resistance. Most home cooks and some professional chefs prefer some type of stainless blade for its ease of care and its resistance to damage, especially oxidation/corrosion. Stainless blades can be tossed into the dishwasher and treated more casually than their high carbon cousins, always ready for another use. They can be quite durable, far more likely to bend rather than break. But most chefs will agree, if you're serious about sharpness you'll never get the same edge or feel from stainless as you will high carbon steel.
High carbon blades are sometimes thought of as the exotic sports car of knives. Routine maintenance and skilled hands extracting the maximum performance possible. There's a reason many professionals (or serious foodies) insist on high carbon. With usually simpler titles like the 10 series (1075/1084/1095), 5160, 80CRV2 they too are alloys of iron, carbon and chromium etc. but in much different concentrations. The first and foremost difference between high carbon and stainless is strength in the sense of relative hardness. High carbon steels are exceptional at resisting abrasion (which is the essence of slicing after all) and maintaining their shape. On average the grain structure of a properly produced high carbon steel blade is much finer than that of a given stainless steel therefore you can achieve a much finer edge, which will stay sharper longer. However, this level of performance comes with a price, not only monetarily. High carbon steel blades are harder so they are more brittle. When a stainless blade might bend or warp under stress the high carbon blade will chip or snap. High carbon steel will form a patina, the steel's natural defense against oxidation, and can rust if left damp or not cleaned and dried properly after use (especially after cutting acidic or highly saline foods). A high carbon blade should be lightly oiled on occasion to prevent oxidation and always stored dry. Professional chefs tinker and fuss over their high performance knives so they, like those exotic sports cars, are always in tip top shape and most will tell you, its high carbon or nothing.
So to sum up, what steel is best for your future blade is really a combination of what your planned uses are and how much care you plan on giving your knife. Stainless steels are generally resistant to corrosion, chipping/breaking by being less brittle and are easier to own. High carbon steels are more wear resistant and can carry a finer edge longer but require certain care to perform their best. Which one might be right for you is a question you and I can have if you are still undecided!
Stainless steel knives, with simple names like VG10 or 440c to more complex delineations like X50CRMoV15, all are alloys of iron, carbon, at least 10.5% chromium and other elements like nickel, manganese, vanadium or even silicon. All of these are added or combined in such a way as to aid in wear resistance, refine grain structure or increase strength or toughness. For example, the higher the percentage of chromium, the better the corrosion resistance. Most home cooks and some professional chefs prefer some type of stainless blade for its ease of care and its resistance to damage, especially oxidation/corrosion. Stainless blades can be tossed into the dishwasher and treated more casually than their high carbon cousins, always ready for another use. They can be quite durable, far more likely to bend rather than break. But most chefs will agree, if you're serious about sharpness you'll never get the same edge or feel from stainless as you will high carbon steel.
High carbon blades are sometimes thought of as the exotic sports car of knives. Routine maintenance and skilled hands extracting the maximum performance possible. There's a reason many professionals (or serious foodies) insist on high carbon. With usually simpler titles like the 10 series (1075/1084/1095), 5160, 80CRV2 they too are alloys of iron, carbon and chromium etc. but in much different concentrations. The first and foremost difference between high carbon and stainless is strength in the sense of relative hardness. High carbon steels are exceptional at resisting abrasion (which is the essence of slicing after all) and maintaining their shape. On average the grain structure of a properly produced high carbon steel blade is much finer than that of a given stainless steel therefore you can achieve a much finer edge, which will stay sharper longer. However, this level of performance comes with a price, not only monetarily. High carbon steel blades are harder so they are more brittle. When a stainless blade might bend or warp under stress the high carbon blade will chip or snap. High carbon steel will form a patina, the steel's natural defense against oxidation, and can rust if left damp or not cleaned and dried properly after use (especially after cutting acidic or highly saline foods). A high carbon blade should be lightly oiled on occasion to prevent oxidation and always stored dry. Professional chefs tinker and fuss over their high performance knives so they, like those exotic sports cars, are always in tip top shape and most will tell you, its high carbon or nothing.
So to sum up, what steel is best for your future blade is really a combination of what your planned uses are and how much care you plan on giving your knife. Stainless steels are generally resistant to corrosion, chipping/breaking by being less brittle and are easier to own. High carbon steels are more wear resistant and can carry a finer edge longer but require certain care to perform their best. Which one might be right for you is a question you and I can have if you are still undecided!