Stainless steel knives have been favored by many people because its rust resistance and ease of maintenance.
Types of Stainless Steel Kitchen Knives
To be honest, many kinds of kitchen knives can be called stainless steel knives. Because stainless steel could be any steel alloy that contains at least 10.5% Chromium.
Due to years of research and development, the stainless steel used in knife making today can provide excellent performance as well as corrosion resistance, edge sharpness, edge retention, and ease of sharpening.
Here are four types of stainless steel knives:
1. Stainless Powder Steel
Powder steel is the most high-end steel, such as SG2(SGPS), which has a solid structure and an even spreading of alloy elements, allows perfect cutting performance and highest in rust resistance. Of course, it comes with premium price.
2. Damascus Steel Knife
Compared with other steel types of knives, the cutting capability of the Damascus kitchen knife is top-tier, and it has better durability, nicer-looking, rust, and corrosion resistance.
3. Carbon Steel Knife
To some degree, a carbon steel knife easier to rust, thus it needs more proper care.
4. High Carbon Stainless Steel Knife
High carbon stainless steel is one kind of stainless steel, which contains a relatively high carbon content, makes it has a better performance in terms of edge sharpness, edge retention, and ease of sharpening.
Nowadays, except for powder steel, Damascus steel, carbon steel knives, the rest of stainless steel knives can be called high carbon stainless steel kitchen knives. In order to improve the quality of knives, fewer knife manufacturers use regular stainless steel in knife making process. One key benefit of high-carbon stainless steel is its high corrosion resistance, which requires less maintenance when compared to Carbon Steel knives. Another benefit of a high-carbon stainless steel knife is that the Chromium forms bonds with some of the Carbon and creates Chromium Carbide, a very hard ceramic compound that strengthens the edge retention of kitchen knives.
How to Maintain Stainless Steel Knives
Though stainless steel knives renowned for their corrosion and rust resistance, it doesn't mean that they are not rusted or stain whatever how you treat them. So:
Don't soak them in water for long periods of time, especially don't leave them in salty ingredients or salty liquids
Please dry your knife after you wash it immediately to keep your knife in good condition
If the knife handle is natural wood, remember to wipe it too after each use, avoid fading or minimize the risk of cracking
Except for Damascus steel, powder steel knife, the rest of stainless steel knife needs regularly sharpening to keep its sharp. Normally, once every 3 to 6 months is ok, depending on how frequently you use your kitchen knife.
With proper care, the stainless steel kitchen knives can last a lifetime.