When choosing a Damascus steel knife, special attention should be paid to the type of steel used in the blade. Besides the shape of the blade, the steel used in the blade is the most important factor in determining the performance of the tool. Steel is an alloy of carbon and iron, and other elements are often added to improve certain properties depending on the application.
Some Basic Properties to Making Damascus steel Knife
1. Steel knife Hardness
- The hardness of a steel knife is the property of a material to resist deformation when subjected to a load or force. The hardness of a steel knife is directly related to its strength and is usually measured on the Rockwell C scale.
- The hardness of steel is the ability of a steel knife to resist damage such as cracks or fractures caused by impact. Cracks are a steel knife’s worst enemy and cannot be easily repaired. There are many different ways to measure hardness and in the case of knives, it is less standardized than hardness. In general, the harder the steel, the less resistant it is.
2. Steel knife Abrasion resistance
Abrasion of steel knife resistance is the ability of steel to resist damage from abrasion and adhesive wear. Abrasion occurs when hard particles penetrate a soft surface. Adhesive wear occurs when particles leave one surface and adhere to another. Wear resistance is generally related to the hardness of the steel but is also highly dependent on the chemical composition of the steel. Steels with a high carbide content tend to be less prone to wear, even for steels of the same hardness. However, carbides can become brittle and fracture, reducing toughness.
3. Steel knife Corrosion Resistance
Corrosion of steel knife resistance refers to the ability of steel to resist corrosion caused by external factors such as moisture and salt, such as rust. Note that the higher the corrosion resistance, the lower the overall rip characteristics.
4. Steel knife Edge Protection
Edge protection of a steel knife is a measure of how long a blade stays sharp after prolonged use. It’s very trendy today, but unfortunately, there is no set standard for measuring retention, so most of the data is subjective. To me, edge retention is a combination of abrasion resistance and deformation resistance.
The most important compromise is the balance between strength, hardness and durability. Some kitchen knives are very hard, but if you drop them on a hard surface, they will break or crack. Conversely, an affordable Damascus steel knife can be very strong and flexible but lose its edge. Basically, the factors that make steel strong generally reduce its strength.
Carbon steel is typically used in tough applications where strength and durability are important. It is often used in survival knives and cutlery. It is very sharp and relatively easy to sharpen. The downside is that it is prone to corrosion due to its low chromium content.
In the tooling industry, different types of steel are produced, depending on the type of additive and how the insert is rolled and heated. Finally, the different types of steel used in cutting tools exhibit, to varying degrees, these five basic properties.