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Stainless steel cutlery is the ideal choice for any kitchen because it's durable, shiny, and long-lasting. It's wise to invest in high-quality forks, knives, and spoons, as they not only enhance the look of your table but also resist wear and tear. High-quality cutlery can elevate your meal experience and beautify your table setting. For the best kitchen utensils, look for top-notch stainless steel cutlery sets. They're a worthwhile investment that you'll appreciate daily.
Stainless steel is an alloy composed chiefly of iron, with a chromium content of at least 10.5%. This combination gives the material its well-known resistance to rust and tarnishing, making it ideal for cutlery use. The presence of other elements, such as nickel and molybdenum, can enhance its corrosion resistance, strength, and shine. Stainless steel's durability and ease of maintenance have made it a staple in kitchens and dining rooms across the globe, from everyday home meals to high-end restaurant settings. Stainless steel is commonly classified according to its structural state into martensitic steel, ferritic steel, austenitic steel, austenitic-ferritic (duplex) stainless steel, and precipitation-hardening stainless steel.
High strength, but poor plasticity and weldability. Common grades of martensitic stainless steel include 1Cr13, 3Cr13, etc.
Containing 15% to 30% chromium.
Containing chromium greater than 18%, and also around 8% nickel and small amounts of molybdenum, titanium, nitrogen, and other elements.
Combining the advantages of austenitic and ferritic stainless steels, and possessing superplasticity. The structure consists of approximately equal parts of austenite and ferrite. With low carbon content, chromium (Cr) content ranges from 18% to 28%, and nickel (Ni) content ranges from 3% to 10%.
The matrix is either austenitic or martensitic. Common grades of precipitation-hardening stainless steel include 04Cr13Ni8Mo2Al, etc. It can be hardened (strengthened) through precipitation hardening (also known as age hardening) treatment.
The "18/10" label indicates the steel makeup - 18% chromium and 10% nickel. This type boasts a great shine and superb resistance to rust and corrosion, thanks to its high nickel levels. 316 stainless steel belongs to austenitic stainless steel. The addition of molybdenum significantly improves its corrosion resistance and high-temperature strength. Typical grades include Cr13 types, such as 2Cr13, 3Cr13, 4Cr13, etc. Upon quenching, this material shows high hardness, with varying tempering temperatures and a distinct combination of strength and toughness. Primarily used in the manufacturing of steam turbine blades, tableware, surgical instruments, and more, 316 stainless steel can undergo testing using a 316 solution. Cutlery made from 18/10 stainless steel is popular in fancy dining spots, valued for its classy look and durability.
Similar to 18/10, 18/8 stainless steel contains 18% chromium but has a slightly lower nickel content at 8%. This small reduction in nickel still allows for excellent rust resistance and a substantial level of luster, though slightly less pronounced than its 18/10 counterpart. 304 stainless steel belongs to austenitic stainless steel. This type of stainless steel is formed by adding an appropriate amount of nickel (with a mass fraction of nickel ranging from 8% to 25%) to high-chromium stainless steel, and it has an austenitic structure. The characteristics of austenitic stainless steel include good corrosion resistance, ductility, processability, and high toughness. 304 stainless steel is widely used in various industries, such as decoration, consumer goods, kitchenware, etc. 304 stainless steel can be tested with a 304 solution. 18/8 stainless steel cutlery strikes a balance between quality and affordability, making it a popular option for both domestic and commercial use.
430 stainless steel belongs to a type of martensitic stainless steel, which is magnetic. Due to its safety, non-toxicity, and relatively high cost-effectiveness, it is widely used in food ingredient tableware. This variant consists of 18% chromium with negligible nickel content, marked as "0". The absence of nickel makes 18/0 stainless steel more economical but also more prone to corrosion and less lustrous than 18/10 and 18/8. However, it boasts a significant advantage in magnetic properties, making it suitable for use with magnetic cutlery-saving systems found in commercial settings. It&#;s an ideal choice for establishments requiring large quantities of cutlery at an affordable price point.
Stainless steel cutlery is renowned for its remarkable durability. This material is built to withstand daily use without showing signs of wear and tear such as bending, chipping, or rusting. Its strength comes from the combination of iron with chromium, which forms a protective layer on the surface, significantly enhancing its resistance to physical damage and corrosion. This means that stainless steel utensils can last for years, or even decades, making them a cost-effective choice over other materials that might require frequent replacements.
One of the standout advantages of stainless steel cutlery is the ease with which it can be maintained. Unlike materials that require special care, stainless steel needs no unique treatment to keep its appearance. Regular washing with soap and water is sufficient to remove food residues and maintain its shine. Additionally, stainless steel cutlery is dishwasher safe, simplifying the cleaning process even further and saving time in both domestic and commercial kitchens.
Apart from easy maintenance, stainless steel cutlery is also extremely easy to clean. Its smooth, non-porous surface does not harbor bacteria or odors, ensuring that with simple washing, utensils are thoroughly clean and ready for their next use. This hygienic advantage is particularly important in settings where food safety and cleanliness are paramount, such as in homes, restaurants, hotels, and hospitals.
An often overlooked but significant advantage of stainless steel is its non-reactive nature. This means that stainless steel does not react with acidic or alkaline foods, ensuring that it does not alter the taste, smell, or color of your dishes. This property makes stainless steel an ideal choice for cutlery, as it allows you to enjoy your meals exactly as intended without the risk of metallic tastes or contamination from material degradation, which can occur with less stable materials. By comparing stainless steel to other materials such as silver, which tarnishes and requires regular polishing, plastic, which can absorb odors and degrade over time, and ceramic, which is brittle and prone to chipping, the advantages of stainless steel in terms of durability, ease of maintenance and cleaning, and non-reactivity become even more apparent. Stainless steel's superior qualities make it the best choice for cutlery, offering both practicality and elegance for any dining experience.
When choosing stainless steel cutlery, the design is key to matching your dining area's look and feel. It matters whether you're picking a home or a restaurant, as the right style can boost the dining experience and show off the place's personality or theme. You'll find cutlery in many styles, from the sleek and modern to the detailed and classic. Modern designs usually have simple lines and minimalistic looks, great for a modern dining space that values simplicity and elegance. For example, you might see cutlery with flat handles and a matte finish, or pieces with geometric shapes that fit well with modern table settings. On the other hand, traditional designs can add a touch of sophistication and warmth to the dining table, featuring intricate patterns and detailing such as floral engravings or curved lines that evoke a sense of classic luxury. These designs are often preferred for formal dining settings or to complement the classic decor. For instance, a set with ornate handles and a high-gloss finish can be a statement piece, reminiscent of heirloom silverware. Regardless of the design chosen, it&#;s essential to ensure that the aesthetics of your stainless steel cutlery align with your tableware and dining room theme, to create a cohesive and inviting dining atmosphere.
The feel of your cutlery - its weight and balance - is super important for a great dining experience. It needs to feel just right in your hand: not so light that it feels flimsy, or too heavy that it's hard to eat with. Like, a well-balanced knife makes slicing through food a breeze, and a fork that&#;s got the perfect heft just feels good to hold and use, no matter what you're eating. When shopping for stainless steel cutlery, especially in-store, it's beneficial to handle the pieces to gauge their weight and balance. Hold them as you would when eating to get a sense of how they fit in your hand. Cutting utensils, like knives, should have a bit more weight towards the handle, ensuring that they cut through food with ease rather than requiring excessive pressure. Meanwhile, forks and spoons should feel evenly balanced, evoking confidence in their use without straining the wrist or fingers. This tactile evaluation helps ensure you select cutlery that will complement and enhance the overall dining experience.
The finish of stainless steel cutlery greatly impacts its appearance and tactile experience, influencing both the aesthetic appeal and how comfortable it feels to use. Two of the most popular finishes are mirror and matte, each offering a unique vibe and look. A mirror finish is highly reflective and shiny, giving the cutlery a sleek and sophisticated appearance. Mirror polishing is categorized into two types:
Ordinary polishing (standard gloss)
Advanced polishing (high-level gloss).
While ordinary polishing is cost-effective, advanced polishing offers a more sophisticated look with increased brightness. This finish catches the light beautifully, making it a standout choice for formal dining occasions or to add a touch of elegance to any meal. However, it can show fingerprints and watermarks more readily than other finishes, so it may require frequent polishing to maintain its gleam. On the other end, a matte finish features a subdued, non-reflective surface that provides a modern and understated elegance. It's excellent for those seeking a minimalist aesthetic or wanting cutlery that hides smudges and fingerprints better than its glossy counterpart. Matte finish cutlery is often described as having a softer feel in the hand, which some users may find more comfortable during prolonged use. Both finishes have their unique benefits, and the choice between a mirror or matte finish can significantly affect the mood and style of your dining table. Whether you're going for a dramatic, opulent setting or a calm, contemporary vibe, selecting the right finish will ensure your stainless steel cutlery perfectly complements your dining experience.
Mirror finish cutlery, with its shiny surface, can grab attention and add sparkle to any dining setup. To keep it looking its best, regular cleaning is crucial.
You should gently wash this cutlery by hand using a mild soap and warm water, avoiding harsh abrasives that can scratch the surface.
After washing, it's important to dry it immediately with a soft cloth to prevent water spots.
For that extra shine, using a stainless steel polish occasionally can help maintain its reflective quality.
Matte finish cutlery offers a modern, fingerprint-resistant option, but it still requires care to keep it looking great.
Washing it with soap and warm water, followed by a thorough rinse, will keep it clean.
Soft drying cloths are also a good choice for matte finishes, as they help avoid water spots without adding unwanted gloss. Unlike mirror-finished cutlery, matte does not require polish; in fact, polishing can alter its subdued finish.
Brushed finish cutlery, known for its textured surface, provides a unique look that sits between matte and mirror finishes. This type of finish hides fingerprints and minor scratches well. Cleaning brushed finish cutlery follows similar guidelines to matte finish; hand wash with mild soap and dry it right after cleaning to maintain its look. The brushed texture does not require any polishing; just regular cleaning will keep it in good shape.
Satin finish cutlery combines the best of both worlds with a soft, non-reflective glow. It's less prone to showing fingerprints and smudges than mirror-finish cutlery but offers a bit more shine than a matte finish.
To care for satin-finished cutlery, wash it with a mild detergent and warm water.
It's important to dry it immediately with a clean cloth to preserve its unique finish. Avoid using metal scrubbers or harsh chemicals that can damage the surface.
By understanding the specific maintenance needs based on the finish of your stainless steel cutlery, you can ensure that your dining table continues to shine with elegance and style for years to come.
When it comes to selecting kitchenware and cutlery, the reputation of the brand and manufacturer cannot be overstated. To find the best kitchenware and cutlery, one should research and read reviews of different brands and manufacturers. Online forums, culinary websites, and social media platforms are excellent resources for gathering firsthand accounts of product quality and customer service experiences. Reviews can provide insights into how the cutlery performs over time, how well the manufacturer honors warranties or resolves issues, and ultimately, whether a brand like Infull lives up to its reputation. Renowned companies, like Infull Cutlery, have built their reputations on providing high-quality products that blend functionality with aesthetic appeal. These brands invest heavily in materials research, design innovation, and quality control processes to ensure that every piece of cutlery meets stringent standards. By choosing a reputable brand, consumers can feel confident in their cutlery's durability, performance, and ability to enhance the dining experience. Infull is well-known for its dedication to quality and innovation in kitchenware. The brand is especially famous for its high-quality stainless steel cutlery sets, which are stylish, and durable.. Infull's openness about how its products are made and its commitment to sustainability also make it a reliable and consumer-friendly company.
Finding high-quality stainless steel cutlery involves considering both the convenience of shopping and the richness of the selection available. Online shopping platforms, for example, offer the luxury of browsing extensive collections from various manufacturers right from the comfort of your own home. Websites like Amazon, Wayfair, and the manufacturers' sites, such as Infull Cutlery, provide detailed descriptions, customer reviews, and often competitive pricing, making it easier to compare products. On the other hand, in-store shopping at kitchenware retailers and department stores allows you to physically handle the cutlery, evaluating its feel and weight, which are crucial aspects of comfort and balance that can't be assessed online. Regardless of the method, prioritizing reputable brands known for quality and durability ensures that the cutlery you choose will enhance your dining experience for years to come.
In conclusion, the key to enriching your dining experience lies not only in the selection of stylish and high-quality cutlery but also in understanding the maintenance required to preserve its beauty over time. Whether you opt for a mirror, matte, brushed, or satin finish, each demands specific care to maintain its unique charm. Furthermore, the reputation of the brand and manufacturer plays a crucial role in the durability and performance of the cutlery. Infull Cutlery is known for its high-quality stainless steel cutlery that not only looks good but is also functional. They focus on innovation and sustainability, making them a reliable choice in kitchenware. When picking out cutlery, think beyond just its looks to how satisfied you'll be in the long run, as well as the services offered. Infull, for example, provides customized OEM/ODM services to meet your specific needs. Choosing cutlery with both design and practicality in mind can greatly enhance your dining experience.
The distinction between mirror, matte, and satin finishes in stainless steel cutlery lies primarily in their visual appeal and texture. Mirror finish cutlery is highly polished and provides a shiny, reflective surface, akin to a mirror, making it a favored choice for formal dining settings. In contrast, matte finish cutlery exhibits a dull or flat appearance without any shine, offering an understated, modern aesthetic that conceals fingerprints and scratches better than its glossy counterparts. Satin finish cutlery strikes a balance between the two, featuring a soft sheen that is less reflective than mirror finishes but more polished than matte. This finish provides a smooth texture and an elegant look capable of complementing both casual and formal table settings, making it a versatile choice for everyday use and special occasions alike.
Yes, most stainless steel cutlery can be safely placed in the dishwasher. However, to ensure the longevity of your cutlery, it is recommended to follow the manufacturer's instructions for care and maintenance. Some finishes may require hand washing or specific detergents to avoid damaging the surface. It's always best to check with the manufacturer before placing your cutlery in the dishwasher.
Yes, there is a difference in quality between stamped and forged stainless steel cutlery. Stamped cutlery is made from thin, flat pieces of metal that are cut out and then shaped into the desired form using a hydraulic press. This process is quicker and less expensive, resulting in lower-quality and less durable cutlery. Forged cutlery, on the other hand, is made from one solid piece of metal that's heated and then shaped using a hammer or press. This process results in a denser, stronger cutlery with better balance and weight. While it may be more expensive, forged cutlery is generally considered to be of higher quality and can last longer than stamped cutlery.
Yes, stainless steel cutlery is a versatile option that can be used for both everyday dining and formal occasions. The key is to choose a design and finish that suits your style and the formality of the occasion. For example, matte or satin finishes are great for everyday use as they conceal scratches and fingerprints better, while mirror finishes add elegance to formal table settings. Whichever finish you choose, make sure to properly care for and maintain your cutlery to keep it looking its best for all occasions.
Always hand wash your cutlery using mild detergent and warm water. Dry it immediately with a soft cloth to avoid water spots.
For tougher stains or food residue, soak the cutlery in a solution of equal parts vinegar and warm water for a few minutes before washing.
Avoid using abrasive cleaners or harsh chemicals on your cutlery as they can damage the finish.
When storing your cutlery, make sure it is completely dry to prevent moisture from causing rust or tarnish.
If using a dishwasher, follow the manufacturer's instructions for care and use a gentle detergent.
To keep your cutlery shiny and free of scratches, avoid stacking them on top of each other when storing. You can also use dividers or individual sleeves to prevent contact between pieces.
Regularly polish your cutlery with a non-abrasive metal cleaner or lemon juice to keep it looking its best.
By following these guidelines, you can ensure that your stainless steel cutlery stays in top condition for years to come.
The durability and longevity of your cutlery greatly depend on the quality of the materials used and the manufacturing process. Furthermore, proper care and maintenance, as mentioned above, are essential in preserving the appearance and functionality of your cutlery. By following these tips, you can enjoy your stainless steel cutlery for many years to come.
Thanks to Matt Davidson and Barton Smith for becoming Knife Steel Nerds Patreon supporters! I put in the order for the small impact tester for knife edges. The purchase of the impact tester was decided by Patreon voting members and purchased with money from Patreon supporters.
Thanks to A.G. Russell, Devin Thomas, Bill Bagwell, Gil Hibben, Wes Hibben, Linda Hibben, and Jimmy Fikes for answering my many questions for this article.
Stainless vs Carbon Steel
The great debate! I think the arguments have died down somewhat but they won&#;t be dying any time soon. Which is better? Carbon steel or stainless steel? Let&#;s get down to the basics.
Definitions
Steel is defined as iron with carbon added (we will ignore carbon-free steel for now). So of course stainless steels used in knives also have carbon. They wouldn&#;t achieve sufficient hardness otherwise. The term &#;carbon steel&#; refers to steels that are primarily alloyed with carbon but manganese and silicon are generally added. The most common types of the 10XX series of steels such as , , , , etc.
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The amount of each element is given in &#;weight percent,&#; so in , 0.95% of the steel is carbon based on weight. Impurities such as phosphorous (P) and sulfur (S) are inevitable in all steels so I won&#;t be including those in any of the other tables. When some more elements are added the steels are referred to as &#;alloy steels&#; because alloy has been added to them. Typical alloy additions include higher manganese, nickel, molybdenum, or chromium additions. Common grades include , , 15N20, and :
Another category is called &#;tool steels&#; which is somewhat more difficult to define. Any steel used for tools, dies, etc. can be defined as a tool steel. They vary in composition from W2 which is essentially a simple carbon steel to high speed steels with high contents of molybdenum, tungsten, and vanadium. Sometimes I use another made up category called &#;high alloy&#; steels. Common tool steels include W2, O1, D2, A2, and M2 though also includes more recent steels such as 10V, 3V, or Vanadis 4 Extra:
Stainless steels are those that have sufficient chromium to have high corrosion resistance relative to carbon steels. This is also a somewhat fuzzy line, sometimes given as a cutoff such as 10.5, 11, or 12% minimum chromium to be stainless. However, that must be balanced against other elements such as carbon. The most common example is D2 which has ~12% chromium but is not classified as stainless and indeed has much lower chromium in solution to contribute to corrosion resistance than a stainless steel. I wrote about that in this article on corrosion resistance of D2. I previously wrote about the development/invention of stainless steels in the early 20th century and how the early stainless steels were in fact developed specifically for knives: you can read about that here. By the early &#;s, the basic common stainless steels 420, 440A, and 440C had already been invented and 420 and 440A were being used frequently in knives:
However sometimes the term &#;carbon steel&#; is used simply as the opposite of stainless; in other words, carbon steel means non-stainless. That is often the way the term &#;carbon steel&#; is used when debating the merits of carbon steel and stainless steel. In this article I will try to be consistent in the way that I use these terms, and use &#;carbon steel&#; when referring to simple carbon steels, and &#;non-stainless&#; when referring to the broad group of steels that are not considered to be stainless steels.
Early Stainless Steel Knives
In the approximate timeframe of - stainless steel was used in many production knives but did not have a good reputation. Most of these knives were produced with 420 steel and later with 440A and were typically low in hardness. Being low in hardness means that the edge easily rolls and wears quickly. To avoid edge rolls a heavier edge geometry is required, which also reduces cutting ability and edge retention. Those factors mean that the knives in stainless steel often had a poor reputation relative to carbon steel. There was of course also a perception issue as carbon steel was &#;traditional&#; while stainless steel was new and less known. A.G. Russell reports [1] that he bought a beautiful Case drop point sailor&#;s knife in stainless steel in and liked the look of it so much he put elephant ivory handles on it. However, after cutting with it he learned that the edge wouldn&#;t last more than 5 minutes during cutting and threw it away. Bill Bagwell says that none of his WWII-veteran uncles liked stainless steel knives and thought they wouldn&#;t hold an edge [2]. A.G. did say that in the &#;s Victorinox and Schrade began making some higher quality knives in stainless steel.
The Rise of Modern Custom Knifemaking
Custom knifemakers were becoming more common in the USA in the &#;s and &#;s. This led to the start of the Knifemaker&#;s Guild in to promote custom knives and to sponsor knife shows, of which Bob Loveless was the first secretary and A.G. Russell the Honorary President [3].
Gil Hibben is the first custom knifemaker known to use 440C, he began using it around [4][5]. 440C was only available as round stock and therefore Gil had to forge it out to be used in knives. Gil also was one of the first to make mirror polished knives which was a distinct look. Between the stainless steel and the striking appearance of the mirror polish his knives were very popular. Gil still thinks that 440C is his favorite and has a good balance of properties, which he has evaluated through use with fish and game. Unlike the soft stainless steel used in many commercially-produced knives of the time, 440C could be heat treated to relatively high hardness and therefore held an edge well.
Update 9/11/: D.E. Henry is reported to have begun using 440C in either [9] or [10]. He also had to have it forged from rounds to flats [9].
In the &#;s there was also the rise of the American Bladesmith Society which was dedicated to promoting the virtues of forged knives [6] as opposed to stock removal. The rise of the ABS was helped by the excitement over pattern-welded damascus steel as promoted by Bill Moran. Part of the rise of the ABS was the development of performance tests designed to demonstrate that forged blades are superior to stock removal blades. Stainless steels and high alloy tool steels are much more difficult to forge because they have high hot hardness (difficult to move under the hammer), cannot be annealed easily for grinding and working without temperature-controlled furnaces, and have much more tendency to crack during forging or cooling from high temperature. Therefore, virtually all knives made by ABS bladesmiths were, and are, produced with carbon steel, alloy steel, or low alloy tool steels.
This led to there being two primary camps: the knifemakers who used stainless steel with stock removal methods and knifemakers who used non-stainless steel with forging. There are of course exceptions, those knifemakers who used non-stainless steel with stock removal and the few forging smiths who used stainless. However, many of the &#;carbon vs stainless&#; debates came out of the forging vs stock removal debate and therefore it is difficult to separate one from the other. Forging bladesmiths found it necessary to promote the virtues of carbon steels in part because that was what they used; while stock removal makers were promoting 154CM as a a new super steel designed for the latest in jet turbines. In that way the stainless vs carbon debate was also about tradition vs new steels and new ways of doing things. Some knife customers were slow to change their minds about stainless steel as well. A.G. Russell reports [1] that in a customer in his store told A.G. that the stainless steel knife he was promoting was worthless and that stainless steel knives would never be as good as non-stainless.
Carbon vs Stainless Steel Properties
While perceptions of stainless steel were often based on 420 or 440A knives heat treated to relatively low hardness, the 440C and 154CM used in stock removal knives in the 70&#;s were a different breed. They were capable of high hardness (>58 Rc) and had high wear resistance. Due to the high carbon and chromium content, 440C and 154CM had large amounts of chromium carbides, whereas carbon steels like had a small amount of iron carbides. Here are micrographs comparing 440C (stainless) and O1 (low alloy tool steel):
You can see the stark difference in carbide structure by comparing the white particles between 440C and O1. 440C and 154CM have relatively large carbides, often greater than 10 microns across, while carbides in steels like O1, , and , are usually less than 2 microns. Chromium carbides are also harder than the iron carbides in carbon and low-alloy steels. That means that the common stainless steels 440C and 154CM used with stock removal in the &#;s had much higher wear resistance than the common carbon and alloy steels used in forging. Higher wear resistance means better slicing edge retention but more difficulty in sharpening. It also meant more difficulty in finishing which was particularly an issue with mirror polished blades. The large volume fraction of large carbides also means that the toughness of 440C and 154CM is somewhat less than , O1, and , and significantly less than high toughness steels like . Therefore those that promote carbon steels often talk about ease in sharpening and superior toughness. There are low alloy steels with higher wear resistance, notably the tungsten-alloyed steels such as Blue Super, 1., and F2, but those steels have had poor availability in the USA, and have seen little use by American bladesmiths. You can read more about tungsten-alloyed steels in this article.
The focus on carbon steel-specific performance advantages are seen by the development of ABS performance tests. One of the required tests is the 90° bend test. That test is done with knives that have had a &#;differential heat treatment&#; where a blade is typically produced by one of several methods:
1) Edge quench &#; a blade is heated and then only the edge is quenched so that the edge is hard and the spine that is more slowly cooled is soft and ductile.
2) Torch hardening &#; only the edge is heated to the hardening temperature so that the spine is never hardened.
3) Tempering the spine to a lower hardness than the edge, usually with a torch. The entire blade is heated and quenched and then the spine is softened later.
All three of these methods are difficult to do with a stainless steel. The edge quench doesn&#;t work because stainless steels are &#;air hardening&#; meaning even though only the edge is quenched the spine would still harden. Torch hardening isn&#;t a realistic option because stainless steels require higher temperatures and a prolonged soak prior to quenching. And tempering the spine with a torch is difficult because stainless steels have better &#;tempering resistance,&#; so it is difficult to achieve sufficiently low hardness with a torch. Therefore tests like the 90° bend test were used to demonstrate the superiority of carbon steels, or at least forged blades. In fact the rules of the Journeyman Smith test state that only a &#;carbon steel&#; can be used [7].
The Inbetweeners
There were a few steels that were promoted as having some properties of both steel types, most notably D2, which is sometimes called a &#;semi-stainless&#; steel. D2 has a high chromium content (~12%) so it is often claimed that it is nearly stainless. And while it does have much higher stain resistance than a simple carbon steel there are other non-stainless steels with more chromium in solution for better corrosion resistance, such as Vasco Wear which is a steel that has also been around a long time. However, even though D2 is not a stainless steel, its carbide structure is actually very similar to 440C and 154CM, if anything the carbides in D2 are even bigger:
D2 steel micrograph
154CM steel micrograph
D2 is also an &#;air hardening&#; steel and has high tempering resistance meaning it is just as difficult to achieve a differentially hardened blade as it is with stainless steels. D2 shares many characteristics in common with stainless steels like 440C and 154CM in terms of carbide structure and mechanical properties and is a good example of how there isn&#;t always much difference between stainless and non-stainless steels when it comes to mechanical properties. And while D2 is perhaps an obvious example with its high chromium content, there are other non-stainless steels with similar characteristics.
The Recent Debate
Since the &#;s and &#;s there has been the rise of many more stainless steels and non-stainless tool steels. This has perhaps not changed the debate as much as one might suppose. The forging bladesmiths continue to primarily use carbon and alloy steels which have good toughness, great ease in sharpening, and low wear resistance. Knife companies and stock removal makers primarily use stainless steel with some use of high alloy tool steels such as 3V or 10V. The new powder metallurgy stainless steels such as Crucible S30V have smaller carbides than the conventional steels but still have a large volume fraction of carbides which limits the potential toughness:
S30V steel micrograph
These powder metallurgy stainless steels have even higher wear resistance than 440C and 154CM which gives them even greater slicing edge retention, and even more difficulty in finishing and sharpening. So in some ways the divide in the carbon vs stainless debate has gotten even bigger. There are now many powder metallurgy knife steels available from companies like Crucible, Carpenter, Bohler, and Uddeholm. The primary exception has been the increase in popularity of low carbide stainless steels like AEB-L, 13C26, and 14C28N which have a small volume of carbides that are just as small as those found in carbon steels:
13C26 micrograph
Therefore these stainless steels have the same advantages of carbon steels when it comes to a fine carbide distribution, ease in finishing, and high toughness, though reduced slicing edge retention compared to the higher carbide stainless steels and high alloy tool steels. They still have the same difficulties in forging as other air hardening steels, however, and therefore have seen little or no use among the forging bladesmiths. Here is a table summarizing the composition of some of these more recent stainless steels:
Many forging bladesmiths use low alloy steels simply because they work well with forging and do not feel the need to claim that their steel choices are necessarily &#;superior.&#; And overall the debate has died down; stock removal knifemakers don&#;t typically spend much time defending the good performance of their chosen steels, stainless or not. There are still those who feel that carbon steels show superior performance, however. Jimmy Fikes, who helped develop the ABS performance tests, tells me that one of his forged carbon steel blades will make 100 cuts on a rope and be stropped back to shaving sharp while a high quality production stainless pocket knife he owns will only make 15 and needs to be fully resharpened [8]. Perhaps that is due to superior edge geometry rather than strictly steel choice. Regardless of the reasons for the performance discrepancy, Jimmy continues to believe that carbon steel is the way to go.
Conclusions
&#;Carbon steel&#; can refer to either simple carbon steels or broadly to &#;non-stainless&#; steel. Non-stainless tool steels can share a lot in terms of mechanical properties with stainless steels which can make the carbon vs stainless debate more murky. Early distrust of stainless steel came from production stainless steel knives with low hardness that had poor performance. The continued debate about carbon vs stainless steel came out of the forging vs stock removal arguments that led to the start of the ABS and forging bladesmiths that promoted their way of knifemaking. Many stainless steels have a large volume of carbides which gives them superior wear resistance and slicing edge retention, but reduced toughness and ease in sharpening relative to simple carbon and low alloy steels. Low carbide volume stainless steels like AEB-L and 13C26 have become more popular which have the high toughness and ease in sharpening found in simple carbon steels. In general I would say that knife enthusiasts and knifemakers have more of an appreciation that there are many types of steels with different properties. There are steels with low wear resistance and very high wear resistance, steels that are good for forging, sharpening, finishing, etc. More expensive does not necessarily equal better, though certain combinations of properties are only achieved with more expensive steel. Because of the larger number of steels and better understanding of steel properties there is not such a strong division between non-stainless and stainless steel. There are too many categories of steel now to focus on just &#;carbon vs stainless.&#; However, I still see the discussion come up now and then and I have the feeling that the debate may never fully die.
[1] Russell, A.G. (, July 20). interview.
[2] Bagwell, Bill. (, July 20). interview.
[3] https://knifemakersguild.com/history.php
[4] Hibben, Gil and Wes. (, July 21). interview.
[5] http://www.hibbenknives.com/Gil-Hibben
[6] http://www.americanbladesmith.com/index.php?section=pages&id=117
[7] http://www.americanbladesmith.com/uploads/file/Testing/JS%20Test%20FINAL%204-24-.pdf
[8] Fikes, Jimmy. (, July 23). interview.
[9] Warner, Ken. Knives,&#;84. DBI Books, .
[10] Henry, D.E. Collins Machetes and Bowies, -. Krause Publications, .
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